Perfect French Toast
My 9-year-old son came home from his first year at sleep away camp last week. Ever since, I’ve been spoiling him rotten with all his favorite foods, like French toast.
This isn’t your everyday French toast — the kind you might throw together with some sandwich bread, eggs and low-fat milk. It’s made with challah (or brioche) and a rich custard flavored with honey, vanilla and lots of cinnamon. To me it’s the perfect French toast: golden and slightly crisp on the outside, delicate and creamy on the inside.
Using cream in addition to milk makes the French toast taste decadent, almost like bread pudding. Just be sure to use good bread — plain ol’ supermarket bread will not give you the same delicious results as bakery-quality bread.
Begin by whisking together the eggs, milk, cream, honey, vanilla, salt and cinnamon in a large baking dish.
Soak the bread in the custard until saturated but not falling apart, 1-2 minutes. If you like your French toast extra moist, soak it a bit longer.
Pan fry the soaked bread in equal parts butter and vegetable oil until golden brown on both sides.
Serve hot with maple syrup.
Perfect French Toast
- 6 large eggs
- 3/4 cup low-fat milk
- 3/4 cup heavy cream
- 2 tablespoons honey
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Heaping 1/4 teaspoon salt
- 1 loaf day old challah, brioche or other good bread sliced 3/4-inch thick
- Unsalted butter
- Vegetable oil
- Preheat oven to 250 degrees. Set wire rack on baking sheet and set aside.
- In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt.
- Place half of the sliced bread in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1-2 minutes depending on how moist you like your French toast.
- Heat 1-1/2 tablespoons butter and 1-1/2 tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup.