Make sure the egg whites are fully incorporated or you’ll see a nicely browned toast with a bright soggy egg white spot. Ingredients 3 extra large eggs 1/2 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon pure vanilla extract Pinch of freshly grated nutmeg 2 1/2 tablespoons unsalted butter 4 (3/4-inch-thick) slices of. You want a crisp outside with a custard like inside. Too low and the entire toast is too soft and chewy. Watch the temp: Too hot will burn the outside before the inside can cook.Be sure to let the toast sit in the custard long enough for the mixture to absorb the entire slice of bread. French toast or pain perdu refers to soaking slices of stale bread in a mixture of beaten eggs, milk and sugar, and then frying them in butter until they are.Cook the bread until each side is golden brown. Whisk the mixture between each slice of bread.ĬOOK & SERVE. One at a time soak the slices in the mixture until saturated. Use a griddle or frying pan and heat to medium heat. French toast, also known in the UK as eggy bread, is a dish made a sliced bread soaked in beaten eggs and then pan-fried in oil or butter. Next, whisk in the salt, eggs, cinnamon, vanilla and sugar until the mixture is smooth. Use a large mixing bowl and measure out flour. If you don’t have time to let your bread dry out you can pop them in the oven for 8-10 minutes at 350 degrees F.ĮGG MIXTURE. The reason you want stale bread is because it absorbs the custard without getting too gloppy. To prepare French toast, start first of all, beat the eggs in a low and wide pan, add the milk 1, cinnamon Beat everything with a fork 4. Be sure that you have thick slices ( ¾”-1”) and let the bread get stale. (I like Gruyère, but any meltable cheese will do try cheddar, Monterey Jack, mozzarella, or Fontina.) The cheese should melt within the final three minutes of frying you'll start to melt the moment you taste it.Bread : You can choose any bread that you’d like. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2. In this breakfast-themed episode, test cook Elle Simone makes host Julia Collin Davison foolproof Everyday French Toast. Alternatively, however, you can go the savory route and give your French toast a sprinkle of grated cheese on top as soon as you flip it in the skillet. Maple syrup, honey, sweetened yogurt, jam, powdered sugar-all of these things are good for topping French toast. Top the French toast with maple syrup (or anything you please) It’s best to serve your French toast right out of the pan, but if you need to keep it warm, put it in a single layer on a baking sheet in the oven turned to a low heat, like 200☏. If you have a griddle, feel free to use it here, too-they can be especially handy for larger families. Let it cook undisturbed until golden-brown and crispy on the bottom, about 3 minutes, then flip with a spatula and cook the other side until golden-brown, another 2 to 3 minutes. Melt some butter (or heat a neutral oil) in a skillet over medium-high heat, then gently place your soaked bread (or sandwich) in the pan. And be sure to use stale, sturdy slices!) 5. (In that case, you may want to double your custard mixture, since the bread will soak up more. This can be a quick process to avoid any sogginess, though some recipes do opt for a longer soak in the fridge. Turn it in the mixture once so that both sides get an ample coat. Take your slices of bread (or your sandwich) and place in your shallow dish to coat it with the custard. (Note: Since stuffed French toast uses two slices of bread, you want that bread to be thinner. Try to leave a little space around the border of the bread to help the two slices seal together when soaked. Making stuffed French toast is as easy as making a sandwich: Spread one slice of your brioche or other bread with whatever you want inside your French toast-mascarpone, jam, Nutella, peanut butter-then sandwich another slice on top. Photo by Chelsea Kyle, Food Styling by Anna Stockwell
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