French Toast
(for firm European-style bread)
Makes 8 – 12 slices, depending on the loaf. This recipe has less flour than the challa version so the batter can soak in more easily to the drier, chewier French or Italian bread. Do not use the fluffy supermarket French bread. It will fall apart.
2 eggs, large
2 C milk
4 tsp vanilla extract
4 TBL sugar
2 TBL flour,
unbleached
½ tsp salt
8 – 12 slices firm, day-old European-style bread,
sliced ¾ -inch thick
unsalted 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 30 seconds per side.
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 2 minutes on the first side and 1:15
(1 minute 15 seconds) on the second.
Serve immediately. Continue,
adding 1 TBL butter to the skillet for each new batch.
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