French toast-- it's a Sunday morning favorite in our house and after years of tinkering with egg to milk to sugar ratios, I am finally sharing "the one". I like my french toast thick with a good texture; crunchy on the outside and tender, but not soggy on the inside. The bread that soaks up the custard makes a big difference as well. The best bread I have found is challah. If you are a regular reader, you might have already figured that I use my homemade challah. It bakes up big, with a buttery, sweet flavor and a crumb that soaks up the custard just right. I add some vanilla, brown sugar, and a touch of ground cinnamon for sweetness and spice. Since we are a family of five, I fry up a large batch and refrigerate or freeze any leftovers for a quick weekday breakfast that warms up nicely in the toaster. If you do not want a large batch, you can certainly halve the recipe.
I like to use a cast-iron skillet to fry up the soaked bread slices. It makes for a golden, crunchy crust. Dust with confectioners' sugar and serve with a good drizzle of real maple syrup. Oh and don't forget bacon on the side.
12 large slices of day-old challah, homemade or good quality
6 extra large eggs
1 1/2 cups whole milk
1 Tablespoon pure vanilla extract
1/2 teaspoon cinnamon
2 Tablespoons packed brown sugar
1/4 teaspoon kosher salt
Butter for frying
Confectioners' sugar for dusting
In a shallow bowl or baking pan, whisk together the eggs. Add the milk, vanilla, cinnamon, brown sugar, and salt and whisk until well blended. Turn the bread slices, two at a time, in the egg mixture until thoroughly saturated, but not falling apart, about 20 seconds per side. Heat a large skillet (I like to use a cast-iron) over medium to medium-low heat and add 1 tablespoon of butter. When foaming subsides, add the soaked bread slices and cook until golden brown, about 3-4 minutes. Turn the bread and continue to cook until the second side is golden brown, another 3-4 minutes. Serve immediately or keep warm in a 200º F oven while you finish the remaining bread slices. Dust with powdered sugar and serve with maple syrup and bacon. Enjoy!
Source: The Galley Gourmet