Friday, October 5, 2007

French Toast

My sister-in-law Lisa called from Hawaii asking for this recipe for her daughter's birthday breakfast. That means it MUST be good.

French Toast
for Challah or Sandwich Bread
From America's Test Kitchen/Cook's Illustrated

Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread…To vary the flavor of the batter, add ¾ teaspoon ground cinnamon or ½ teaspoon ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.

2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cup milk
4 teaspoons vanilla extract
4 tablespoons sugar
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
8-10 slices day-old challah, ¾ inch thick,
or 12-16 slices day-old high-quality sandwich bread
Unsalted butter for frying
(1 tablespoon per batch.)

Heat a 10 or 12 inch skillet over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour and salt, continuing to whisk until smooth. Soak the bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up the bread and allow the excess batter to drip off; repeat with the remaining slices.

Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.

***My SIL makes this in the blender and says it's much easier!***


Paul and April said...

Hello Warner Family! You guys are looking great! I love French Toast and love to try new options on how to cook it. So I'm excited to try your new recipe. Hope all is well. Keep in touch!

Anonymous said...

Love this recipe :) I have the America's Test Kitchen Family Cookbook and have been making this recipe a lot lately - wanted to post it on my new blog but didn't want to type it up, so googled it and found your website haha so I'm just going to link your page, if you don't mind. Not that anyone reads my blog ( I started it over the weekend and imported a few old entries ), but maybe eventually one day it'll bring someone else to your site :)