French Toast

French Toast
Yield
1serving
Yield
1serving
French Toast
Yield
1serving
Yield
1serving
Ingredients
  • 1slice brioche or texas toastor challah bread, 1/2-inch thick
  • 1/4cup milkroom temperature or warmed
  • 1large egg yolk
  • 1 1/2tablespoons brown sugar
  • pinch ground cinnamon
  • 1tablespoon buttermelted
  • pinch salt
  • 1/4teaspoon vanilla extract
  • as needed maple syrupwarm
Yield:
Instructions
Make Egg Wash:
  1. Whisk milk, yolks, sugar, cinnamon, melted butter, salt, and vanilla in large bowl until well blended.
Soak Bread 20 Seconds per Side:
  1. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with any remaining slices. Place soaked bread on another baking sheet or platter.
Pan Fry:
  1. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer a slice of soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to warm plate. Wipe out skillet with paper towels and repeat cooking with remaining bread. Serve warm, passing maple syrup separately.
Recipe Notes

1. START WITH DRY BREAD
Drying bread in 300-degree oven before soaking and frying leads to toast that’s soft, not soggy.

2. HOLD THE WHITES
Using yolks, not whites, in soaking liquid cuts down on eggy flavor.

3. SOAK PROPERLY
Soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess.