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French Toast
4 servings · Prep 5 min · Cook 35 min · Total 40 min
Custardy French toast browned in butter. A warm oven holds each batch.
Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F (93°C). You need:
8 (1/2-inch thick) slices white bread
If using very fresh, moist bread, arrange the slices in a single layer on the rack. Cook in the oven, turning once, until lightly toasted, about 10 minutes.
in a large mixing bowl, whisk together until thoroughly combined:
6 large eggs
4 tablespoons sugar, plus more for sprinkling
Pinch kosher salt
Pinch ground cinnamon
Pinch freshly grated nutmeg
1/4 teaspoon vanilla extract
Add and whisk to blend:
2 cups whole milk
Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat:
4 tablespoons unsalted butter for the pan, plus more for serving
Swirl the skillet until the foaming subsides, about 5 minutes. Soak 2 slices of bread in the egg bath, turning, until saturated. Add the soaked bread to the skillet. Cook, swirling occasionally, until browned on the bottom side, about 3 minutes. Sprinkle the top side of the bread with sugar and flip. Cook, swirling occasionally, until browned on the second side, about 3 minutes longer. Transfer the French toast to the rack in the oven in a single layer to keep warm. Repeat with the remaining slices of bread and egg bath.
Serve the French toast with pats of butter and:
Maple syrup, for serving
Citations
- Serious Eats · Perfect Quick-and-Easy French Toast: https://www.seriouseats.com/perfect-quick-easy-french-toast
- Pinterest: https://www.pinterest.com/search/pins/?q=French+Toast
- web writeups: https://www.google.com/search?q=French+Toast+recipe
Cookbook ancestor
Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438.
We put this together for personal use. See the citations. This is not a cookbook reprint.