French Toast
French toast typically isn't my jam, but I'll occasionally make it for my people at home. I love a crispy Belgium waffle most, followed by a butter-slathered pancake short stack with the "fake" stuff/ syrup, as I say. I'm making a few rules for myself on this French toast state of mind, and I'll be more intrigued to make it again and again.
French toast should...
1. always be thick. Let's say at least 1 inch. Pre-cut is OK?
2. have bread origins from a local food establishment or bakery like @kingstonbread. This is the reason I was excited to make it!
3. contain cinnamon and brown sugar in the dairy & eggs
4. get doused in said "fake stuff" if on hand; otherwise, heat the "real stuff" until warm and swirl in butter. Fry the bread in butter, too.
5. Eat one piece at a time, like you would a chicken cutlet. No stacking! Tea on the side.
Total Time: 30 minutes
Yield: 4 servings
Gather the Goods
1 loaf day old Challah bread, cut into thick slices
3 cups whole milk
5 large eggs
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
butter for the pan
maple syrup & walnut pieces for serving
Make It
In a large bowl whisk the milk, eggs, brown sugar, cinnamon, and vanilla extract.
Soak the pieces of bread in the eggy mixture just until both sides are coated in the egg. Because the pieces are thicker, don’t over saturate the bread in egg otherwise it will get soggy and break.
Add butter to a large cast iron pan and once it’s melted place the egg soaked bread in and sear on each side until golden brown and crispy.
Serve the French toast with maple syrup and walnuts.