|Name:||French Toast||Contributor:||Tom Dietrich|
|Description:||New twist on French Toast||Posted:||2001-01-08|
|Key words:||bread, eggs||Category:||Main Dishes|
|Ingredients:||4 slices soft french bread, cut 3/4" thick
1-1/2 c milk
2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp kosher salt
|Preparation:||Preheat oven to 375 degrees.
Heat skillet with 1 Tbsp cooking oil.
Whisk eggs, milk, sugar, vanilla and salt together in a shallow dish, large enough to hold all four slices of bread.
Soak bread in batter 1 to 1-1/2 minutes, flip the bread and soak for another 1 to 1-1/2 minutes.
Saute' one side of the bread until golder brown, flip and saute' the other side.
Transfer toast to the oven and bake for another 10 minutes.
|Notes:||This month's 'Cuisine" magazine came, and I was intrigued by an article/recipe for 'the very best french toast'. We tried it Saturday, and it got rave reviews, so here goes, for your enjoyment... The magazine suggests a bananas foster syrup, but I didn't go there.
This recipe differs from any other that I've used before in a couple of ways: first, is the addition of the sugar. This results in a carmalization when the toast is saute'd. The second is that the batter has more milk than I usually use, and the bread is soaked longer. This makes the middle quite custard like, and it even puffs up some in the oven, during the baking process. It's cooked twice, so it's good to use a pan that is oven safe.