Perfect French Toast

Video

Images

Ingredients

• 6 thick slice of French bread (or homemade pumpkin bread)
• 2 eggs
• 1/2 cup milk
• pinch of salt
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• butter for frying
• butter
• maple syrup

Instructions

Step 1

Add 2 eggs,
1/2 cup milk,
pinch of salt,
1 tsp vanilla,
1/2 tsp cinnamon,
and 1/4 tsp allspice into a big mixing bowl. Whisk well.

Step 2

Put 6 thick slice of French bread into the bowl. Toss well.

Step 3

Preheat oven to 400F.

Step 4

Add a couple spoons butter in a pan over medium heat.
When the oil is hot, put the bread slices in the pan.
Saute for 3 minutes per side.

Step 5

Transfer the bread slices to a baking pan. Then bake them in an oven for 12-15 minutes.

Step 6

Then remove from the oven. Transfer to a serving plate, drizzle some maple syrup.

Comments

• John - Wed 19 May 2010 @ 16:32

  It's my wife Michele's birthday today, and this is a photo of her pumpkin bread French toast breakfast. If you think the pumpkin bread looked good, wait until you use the leftovers for French toast! Unreal. This would make the perfect day-after-thanksgiving breakfast before you take off for the mall to not spend money.

• John - Wed 19 May 2010 @ 16:32

  We're off to celebrate, and the San Francisco weather could not be nicer - we are having an unusual fall heat wave and it's going to be in the seventies today! Enjoy your weekend, and just in case you missed it, below you will see my patented method for the best French toast ever. Enjoy!

• John - Tue 08 Jun 2010 @ 13:57

  So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider "French Toast." But, if you want truly amazing French toast, give this classic restaurant method a try.

• John - Tue 08 Jun 2010 @ 13:58

  The main difference is the bread is sliced thicker, it's soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it's baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don't get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I'm sure you'll agree. Enjoy!