French Toast with Challa Bread“Pain Perdu”
Makes 8-10 slices
Challa bread makes unbelievably good French toast—rich and
flavorful. This recipe has flour in the
batter, creating French toast that is crisp outside, moist and custard-like inside. Ask any French toast afficionado, and they’ll
agree that challa is the bread to use.Most local
bakeries, even at the grocery stores, make a high quality challa.If you don’t
have challa, you can substitute it with a high-quality pre-sliced sandwich
bread (it’s not nearly as good).Adapted from The Best Recipe Cookbook
2 eggs, large
¼ C butter, melted
1 ½ C milk
4 tsp vanilla extract
¼ C sugar
2/3 C flour, unbleached
8-12 slices challa bread, sliced ¾ -inch thick; day-old, high-quality
¼ C butter, for frying (1 TBL per batch)
- Heat a 10- or 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then milk and vanilla.
- In a small bowl, combine flour, sugar and salt. Stir to mix well. Add these dry ingredients to egg batter and continue whisking until smooth.
- Soak the bread without oversaturating, about 40 seconds per side for challa (or 30 seconds for sandwich bread). Pick up bread and allow the excess batter to drip off; repeat with the remaining slices.
- Swirl 1 TBL butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer. Three to four pieces should fit. Cook until golden brown, about 1:45 (1 minute 45 seconds) on the first side and 1 minute on the second. Serve immediately. Continue, adding 1 TBL butter to the skillet for each new batch.
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