Really Good French Toast

This recipe is not to be taken lightly -- it produces THE best French toast I have ever had. I think the recipe came from heaven. Just kidding! It is from Cook's Illustrated. But, I think they got it from heaven.

Santa was nice to Vanilla Bean this year. Which is clearly a reflection of my skillz in the kitchen. Actually, I think Vanilla Bean received more gifts than me this year. Humpf. Earning top billing is the 2009 Cook's Illustrated cookbook, a compilation of all of their magazines from this year. They take out all of the trials and tribulations for us, publishing only the best recipes and tips.

They came up with 3 key steps to perfect French toast: start with dry bread, hold the egg whites, and soak the bread properly. These simple steps produce a more custard-like French toast that is crisp on the outside and soft on the inside. Gone was the eggy flavor! I will never make French toast the same again.

Really Good French Toast
from Cook's Illustrated

8 large slices of white sandwich bread (we used challah, which was recommended in the book)
1 1/2 cups whole milk, warmed
3 large egg yolks
3 tbls. light brown sugar
1/2 tsp. ground cinnamon
2 tbls. unsalted butter, melted, plus 2 tbls. for cooking
1/4 tsp. salt
1 tbls. vanilla extract
Maple Syrup

Preheat oven to 300° F. Bake bread on wire rack until almost dry throughout (center should remain slightly moist), 8 minutes per side. Remove and let cool 5 minutes.

Whisk milk, yolks, sugar, cinnamon, 2 tbls. melted butter, salt, and vanilla. Transfer mixture to a shallow pan.

Soak bread in mixture, 20 seconds per side. Using a slotted spatula, pick up bread allowing excess to drip off, set aside; repeat with remaining slices.

Heat ½ tbls. butter in skillet over medium-low heat. Transfer 2 soaked bread slices to skillet and cook until golden brown, 3-4 minutes per side. Wipe skillet down; repeat with remaining bread.

To keep everything warm while you are making the rest of it, put the cooked pieces on a baking sheet in a 200 degree oven. Serve warm, with a mimosa, and enjoy.

No comments:

Post a Comment