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French Toast: Basic French Toast




Source of Recipe


yankeemagazine.com --by Annie B. Coops


List of Ingredients




1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup


Recipe



Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting in a sheet pan. Let sit at least 2 minutes, but not more than 3.


In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

Yield: 4 to 6 servings

Toast Toppings
We're partial to keeping things traditional -- just a drizzle of maple syrup -- but we've been known to occasionally indulge in other French toast toppings as well: heavy cream whipped with a touch of Grand Marnier, a hearty drizzle of Nutella (chocolate-hazelnut spread), warmed for a minute in the microwave, or vanilla yogurt with nuts and fresh berries.

An easy way to add more crunch is to coat the egg-dipped bread in cornflakes before hitting the pan.

And if you want to get really fancy: Dip a peanut butter and jelly sandwich (or cream cheese and blueberries) into the egg mixture and pan-toast as directed. Or, omit the vanilla and sugar, and create a twist on the "croque monsieur": Dip a ham-and-cheese sandwich in the egg and fry it up.