I grew up with a lot of French Toast. It was such an important part of my childhood, I taught my own children how to make it as soon as they were old enough to use the stove.
For an extra special treat, use thick slices of homemade bread that are a day or two past their prime. Aged bread simply soaks up flavorings like a sponge. We find that Ciabatta works especially well, with its open crumb and firm texture. It takes French Toast to a whole new level.
- FRENCH TOAST
- Servings: 4-6
- Time: 30mins
- Difficulty: Easy
|WHAT YOU NEED||WHAT TO DO||WHY|
||Arrange bread in a single layer in a shallow pan. In a small bowl, whisk egg and seasonings vigorously together until loose and frothy. Pour over bread, turn to coat; set aside.||Loose eggs are critical. Unmixed egg white is quite unattractive on the surface of fried French Toast.|
||For the first batch, circulate 1 tablespoon of butter in a 10-inch seasoned cast iron griddle over medium-low heat to coat the base. After it begins to foam (5-6 minutes), arrange 4-6 bread slices on the griddle; fry each side until browned. Repeat in more batches, using remaining butter and bread.||When the butter foams it indicates that the griddle is hot enough to discourage sticking.|
||Serve hot with desired toppings. If holding, transfer to a plate and cover with an oversized inverted bowl. Reheat in a toaster oven.||Covering reduces heat loss and dehydration.|
TO FREEZE: Freeze in freezer bags marked with date and contents. Do not refrigerate; it stales bread. Reheat in a toaster.
GREAT WITH: Butter, peanut butter, powdered sugar, blueberries, blackberries, raspberries, diced apples, sliced bananas, sliced strawberries, pecans or walnuts… Pancake Syrup, Blackberry Topping, Chocolate Sauce, Peanut Butter Sauce or Nutella Sauce.
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