Tuesday, March 25, 2014

Luscious French Toast

Since I recently made that loaf of pain de mie, I decided to try using it to make french toast.

The results were delicious!  The bread had great texture, and the french toast had a great crispy exterior and custard-like interior.

I topped the french toast with whipped cream, fresh strawberries and homemade strawberry syrup.  




Luscious French Toast (adapted from Alton Brown's recipe)

 

  • 12 slices country bread, brioche, challah or Pain de Mie
  • 1/2 cup heavy whipping cream
  • 3/4 cup milk (I used 1%)
  • 3 tablespoons honey, warmed in microwave 30 seconds
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon butter 

toppings of choice

  • whipped cream
  • fresh fruit
  • syrup
  • powdered sugar
  • maple syrup

The night before making, slice the bread and lay out on a wire rack.  Leave on the counter overnight to dry.  You also have the option to mix up the custard the night before - this saves time in the morning.  If you choose to do so at night or in the morning, the directions are the same: in medium size mixing bowl, whisk together the cream, milk, eggs, honey, salt and the vanilla.

When you are ready to cook, pour custard mixture into a pie pan or other low-sided dish, and set aside.

Preheat oven to 350 degrees F.  Dip bread into egg 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 2 to 4 minutes.

Over medium-low heat, melt 1 tablespoon of butter in on a pancake griddle, or in 10-inch nonstick saute pan.  I like to cook all the french toast together, so I use my pancake griddle.  If you use a skillet, you will have to cook just 2 or 3 slices of bread at a time into the pan.  However you choose to do it; cook each bread slice until golden brown, approximately 2 to 3 minutes per side.  Remove from pan and place on rack in oven for 5 or 6 minutes.  Serve immediately desired toppings.

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