For a blog that has been named The French Toast for over two years, it seems strange that I have only posted one actual recipe for french toast. So Happy Mother’s Day to all the mom’s out there. Sit down with your kids and enjoy this easy and delicious french toast recipe.
Makes 12 slices
When possible, use day or two old bread for french toast, as the dry bread will soak up the custard and not get soggy. If you don’t have time to leave your bread out overnight, go ahead and dry the bread slices out on the middle oven rack for 20 minutes on the lowest heat.
About a year ago, Cook’s Illustrated (link on the right) did a feature on the best ways to dry out bread for bread puddings or french toast. They prefer drying bread out in the oven rather than using stale bread, noting that the bread tastes fresher when dried in the oven and still has all the benefits of day-old bread in terms of texture. So perhaps it’s best to skip the whole stale bread thing anyway?
You can use almost any kind of thick-cut bread for this, including sourdough and french bread. I really like the slightly sweet taste of challah or brioche.
12 slices stale or dried bread, cut 1/2″ thick
1 c. half and half
1 c. milk
2 eggs plus 1 egg yolk
2 T. sugar
1 t. ground cinnamon
1 t. vanilla
1/2 t. bourbon or grand marnier, or other liqueur
1/4 t. kosher salt
- In a medium bowl, beat eggs, egg yolk, and sugar until well mixed.
- Add milk and beat until incorporated, then add cinnamon, vanilla, bourbon, and salt. Pour into a 13″ x 9″ pan and set aside.
- Preheat a non-stick skillet or, better yet, a cast iron griddle, over medium heat.
- When hot, add a small pad of butter and melt.
- Meanwhile, soak bread slices in custard for about 30 seconds to a minute per side.
- When foaming subsides, place bread slices on griddle and cook for 3 minutes per side or until golden brown.
- Add a small amount of butter in between batches. Toasts can be kept warm in a 250° oven.
- Serve with warm maple syrup, butter, jam, powdered sugar, or any other delicious topping!