Homemade french toast1/27/2024 If you're in the SF Bay Area, try this using Semifreddi's Cinnamon Twist (along w/ a dash of vanilla or rum), yeah, it's overkill, but in a good way. Great recipe with good proportions of egg/cream/sugar. Serve French toast with butter, maple syrup, jam, and/or powdered sugar. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Step 2įlip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so. Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture-this is key for a luscious, not dry, texture. Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect). It can be prepared almost entirely the night before in the morning, simply brush it with butter and bake.Įditor’s note: This recipe was originally published in December 2014. When you’re entertaining a crowd for brunch-or hosting family for the holidays- French toast casserole is the way to go. If you or your guests are dairy-free, consider these crispy French toast soldiers, which are made with orange juice instead of milk. Of course, there are lots of ways to make French toast, and no one said you had to stick with the classics. Cooking the toast in a combination of butter and vegetable oil results in golden brown, lightly crisp edges and prevents things from getting too brown too quickly. There’s no need to dry out the slices, but if the loaf has been sitting on the counter for a day or two, all the better. Use Pullman, brioche, or challah-all tender, spongy breads that can stand up to the dairy drench-and slice the bread thickly to keep it from falling apart. If you don’t have cream on hand, you can substitute with extra whole milk (this is not the time for skim). The bread in this recipe gets a long soak-about 10 minutes on each side-which delivers a remarkably custardy interior. But it’s not just the ingredients that flirt with that other classic, there’s also something to the method. With an eggy soak enriched with both milk and heavy cream, this superlative French toast recipe winks at bread pudding.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |