Thursday, December 6, 2012

French Toast

French Toast
(for f
irm 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)

  1. 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. 
  2. 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.
  3. 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.
  4. 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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