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Custardy French Toast

Source of Recipe

From "Deep South Dish" by Mary Foreman


Recipe Introduction

"Thick slices of leftover bread, soaked in a rich egg mixture, and dusted with cinnamon sugar, then pan-fried for a crispy outer coating."

List of Ingredients

â—¦ 4 slices thickly sliced day-old French bread, Texas Toast, or sandwich bread
â—¦ 1 Tbsp plus 1 teaspoon sugar, divided
â—¦ ¼ tsp cinnamon
â—¦ 3 large eggs
â—¦ ¾ cup whole milk
â—¦ ¼ tsp kosher salt
â—¦ 1 tsp vanilla extract
â—¦ 2 Tbsp butter
â—¦ Powdered sugar (optional)


Recipe

Place bread slices in a baking dish. Combine 1 tablespoon sugar with cinnamon; set aside.

Beat together eggs, milk, salt, vanilla, and remaining 1 teaspoon sugar. Pour egg mixture over bread slices; allow to sit for a minute; turn over, then sprinkle both sides with cinnamon sugar. Cover, and refrigerate overnight. (If using immediately, allow to soak 20 to 30 minutes until most of egg mixture is absorbed, turning again, if necessary.

Melt butter in a medium-hot skillet, and using a spatula to transfer, cook on both sides until nicely browned. Transfer to plates, top with additional butter, and a dusting of powdered sugar, if desired. Serve with syrup.


Makes 2 servings


Oven Method:
Bake in 500° F oven on a generously buttered and preheated baking sheet, for about 8 minutes per side, or until puffy and golden brown. This is a helpful method when making French toast for a crowd, such as for a holiday breakfast or brunch with family.