FRENCH TOAST
List of Ingredients
1 large egg
2 tablespoons unsalted butter, melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 to 5 3/4-inch-thick slices day-old challah bread or 6 to 8
slices day-old sandwich bread
Recipe
Makes 4 to 5 slices from challah or 6 to 8 slices from sandwich bread
1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat
for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate;
whisk in butter, then milk and vanilla, then sugar, flour, and salt,
continuing to whisk until smooth. Soak bread without oversaturating,
about 40 seconds per side for challah or 30 seconds per side for
sandwich bread. Pick up bread and allow excess batter to drip off;
repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to
skillet; cook until golden brown, about 1 minute 45 seconds on the first
side and 1 minute on the second. Serve immediately. Continue, adding 1
tablespoon butter to skillet for each new batch.
Though thick-sliced challah is best for French toast, you can substitute
high-quality, presliced sandwich bread. Flipping challah is easiest
with tongs, but a spatula works best with sandwich bread. To speed the
cooking of large quantities, heat two or more skillets to brown a few
batches at once. To vary the flavor of the batter, add 3/4 teaspoon
ground cinnamon or 1/2 teaspoon ground nutmeg with the dry ingredients,
or substitute almond extract for the vanilla.
Source: Cooking Illustrated's newsletter - April/May
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