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French Toast

Source of Recipe


From "Breakfast: Williams-Sonoma Collection"



List of Ingredients



• 6 slices sturdy French or sourdough bread, about 3/4-inch thick
  
• 1-1/2 cups whole milk
  
• 4 large eggs
  
• 1 Tbsp vanilla extract
  
• 1 Tbsp Grand Marnier (optional)
  
• 1/4 cup granulated sugar
  
• 1 tsp grated orange zest
  
• 1/4 tsp freshly grated nutmeg
  
• 1/8 tsp fine sea salt
  
• 2 Tbsp unsalted butter
  
• Confectioners' sugar for dusting
  
• Pure maple syrup, warmed, for serving
  






Instructions



1. In a large baking dish, place the bread slices in a single layer.
   In a large glass measuring pitcher, thoroughly whisk together the milk, eggs, vanilla, Grand Marnier (if using), granulated sugar, orange zest, nutmeg, and salt. Pour evenly over the bread and let stand for 1 minute, then turn the bread over. Cover the dish with plastic wrap and let stand for at least 10 minutes, or up to 30 minutes.
   
   
2. In a large frying pan over medium heat, melt 1 tablespoon of the butter. When the butter has foamed and the foam begins to subside, add as many slices of bread as will fit in the pan without overlapping. When the slices are golden brown on the bottom, after about 3 minutes, carefully turn them over and cook until golden brown on the second side, about 2 minutes longer if you like custardy French toast, or about 3 minutes longer if you prefer drier French toast. Transfer the slices to a platter and keep warm in a low (200°F) oven. Melt the remaining 1 tablespoon butter and repeat with the remaining bread slices.
   
   
3. Transfer the French toast to individual plates, dust the tops with confectioners' sugar, and serve at once, with warm maple syrup.
   
   Makes 3 or 4 servings.