Posted by: lifewithbs | February 3, 2010

French Toast

This recipe comes from my most versatile cookbook, The Best Recipe, by the folks at Cooks Illustrated.  It works really well with freshly baked (or day old) challah bread, or with just regular old sandwich bread.

French Toast

1 large egg

2 tablespoons unsalted better, melted; plus extra for frying

3/4 cup milk (whole or low fat)

2 teaspoons vanilla extract

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

4-5 slices challah bread, or 6-8 slices sandwich bread

Heat a 10 to 12 inch skillet over medium heat for 5 minutes.

Meanwhile, beat the egg lightly in a shallow pan or pie plate. whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour and salt, continuing to whisk until smooth. If there are little lumps in the batter, don’t worry!

Soak the bread without oversaturating, about 40 seconds per side for challah, or 30 seconds per side for sandwich bread. Pick up the bread and allow excess batter to dripp off; repeat with remaining slices.

Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet and cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second side.

Keep on a plate in a slightly warmed oven until all the toast is done and you’re ready to serve.

Definitely worth the little bit of extra effort! Serve with maple syrup and fresh fruit… you know, because they counteract each other.   🙂

Izzy isn’t allowed to have french toast, but we gave her a treat so she wouldn’t be too jealous.

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