French toast
How To Make Great French Toast
Makes 8 slices
What You Need
Ingredients
3 large eggs
1 cup half-and-half
Pinch of salt
1 tablespoon of sugar
8 slices stale challah bread or other rich bread, sliced 1-inch thick
2 to 3 tablespoons butter, plus more for serving
Toppings (see Recipe Notes)
Equipment
Measuring cups and spoons
8x8-inch cake pan, or other pan that will hold 4 slices of bread
Whisk or fork
12- to 14-inch skillet
Spatula
Serving platter
Instructions
1.Whisk the eggs, half-and-half, salt, and sugar in the cake pan until the egg is completely incorporated into the liquid.
2.Ready your cooking space: Place the frying pan on the stove over medium-low heat. Move the pan with the custard next to the stove.
3.Soak the French toast: Place four slices of bread into the custard to soak for one minute. Flip the slices and soak another minute.
4.Cook the French toast: While the bread is soaking, add 1 tablespoon of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it briefly over the custard to let any excess drip off. Lay the bread gently in the frying pan. Repeat with additional pieces.
5.Flip the French toast: After a few minutes, peek under a slice of bread to see if the French toast has turned golden and browned. When it has, flip each piece and continue cooking. Monitor and adjust the heat so the toast doesn't burn.
6.Soak the remaining bread: When the first batch has nearly finished cooking, place the remaining four slices of bread in the custard to soak, one minute per side.
7.Cook the second batch: As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 tablespoon of butter and cook the second batch of French toast as described above.
Recipe Notes
•Additions for sweet French toast: You can add a touch of cinnamon or nutmeg to the custard or a tablespoon of brandy or a teaspoon of vanilla. Other popular additions include orange or lemon zest.
•Sweet toppings for French toast: Maple syrup is classic, but you can branch out into other kinds of syrups, fruit sauces, or jams. Fresh fruit and powdered sugar are also popular.
•For savory French toast: Omit the sugar in the custard. Top with sautéed vegetables, Parmesan cheese, and/or cooked ham or chicken.
Makes 8 slices
What You Need
Ingredients
3 large eggs
1 cup half-and-half
Pinch of salt
1 tablespoon of sugar
8 slices stale challah bread or other rich bread, sliced 1-inch thick
2 to 3 tablespoons butter, plus more for serving
Toppings (see Recipe Notes)
Equipment
Measuring cups and spoons
8x8-inch cake pan, or other pan that will hold 4 slices of bread
Whisk or fork
12- to 14-inch skillet
Spatula
Serving platter
Instructions
1.Whisk the eggs, half-and-half, salt, and sugar in the cake pan until the egg is completely incorporated into the liquid.
2.Ready your cooking space: Place the frying pan on the stove over medium-low heat. Move the pan with the custard next to the stove.
3.Soak the French toast: Place four slices of bread into the custard to soak for one minute. Flip the slices and soak another minute.
4.Cook the French toast: While the bread is soaking, add 1 tablespoon of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it briefly over the custard to let any excess drip off. Lay the bread gently in the frying pan. Repeat with additional pieces.
5.Flip the French toast: After a few minutes, peek under a slice of bread to see if the French toast has turned golden and browned. When it has, flip each piece and continue cooking. Monitor and adjust the heat so the toast doesn't burn.
6.Soak the remaining bread: When the first batch has nearly finished cooking, place the remaining four slices of bread in the custard to soak, one minute per side.
7.Cook the second batch: As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 tablespoon of butter and cook the second batch of French toast as described above.
Recipe Notes
•Additions for sweet French toast: You can add a touch of cinnamon or nutmeg to the custard or a tablespoon of brandy or a teaspoon of vanilla. Other popular additions include orange or lemon zest.
•Sweet toppings for French toast: Maple syrup is classic, but you can branch out into other kinds of syrups, fruit sauces, or jams. Fresh fruit and powdered sugar are also popular.
•For savory French toast: Omit the sugar in the custard. Top with sautéed vegetables, Parmesan cheese, and/or cooked ham or chicken.
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