We've searched high and low for the best french toast recipe. My husband and I are big French Toast fans. But I don't like too much cinnamon or toast that's soggy. For Easter, we had decided to go for a mixture of things that were delicious. So, I searched long and hard on my beloved Pinterest, and there it was... The most delicious French Toast. Well, good news everyone, I think we've found the perfect recipe!
We got fresh baked bread from the farmers market. We sliced it nice and thick. I think that's the trick... fresh & thickly sliced bread. The bread we picked was sourdough, soft, and delicious. Then we just followed the recipe below.
The Best French Toast...
(from the kitchen of One Perfect Bite courtesy of Cook's Illustrated)
1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 to 5 slices day-old brioche or challah sliced 3/4 inch thick or 6 to 8 slices 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, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for brioche or 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 first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch. Yield: 4 to 5 slices.
This is not my recipe... I would like to thank Cook's Illustrated and Mary from the blog, "One Perfect Bite" for their contribution to our new breakfast staple.
Hope you love it as much as we did.
-Nicola & the Little Pup