Classic French Toast

I love to make French Toast this time of year.  My husband loves it, too, he says that my French Toast is the best (so sweet <3).  I think the secret is to definitely use brioche or challah, that plus a million ingredients in the batter – read on!

In addition to eggs and cream, I use vanilla, cinnamon, nutmeg, orange juice, lemon zest, and sherry.  So many flavors!  It is so worth it.  But I’m getting ahead of myself.  First, either slice the bread (thickly, 1 inch) the night before and leave it out to get stale, or toast it slightly in the morning.  Then make the batter and soak each side of the bread for 10 minutes.  Just before you cook the toast (in butter, of course), sprinkle one side with granulated sugar – this will created a yummy bit of caramelization.  Do the same to the other side before you flip it over to cook.

Top with lots of butter and some maple syrup.  Yum.  This is definitely the perfect French Toast – custardy in the middle, little bit of caramelization, lots of flavor.

Classic French Toast
adapted from Martha Stewart
serves 4

6 large eggs
1 1/2 cups cream
1/4 cup fresh squeezed orange juice
2 tbsp vanilla extract
2 tbsp sherry
1 tbsp plus 1 tsp sugar
1 tbsp lemon zest (I use dried)
1/2 tsp ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
8 slices bread, such as brioche, sliced 1-inch thick
unsalted butter to cook
salted butter to top
maple syrup

Either leave the bread slices out overnight to stale, or toast lightly.

Whisk together eggs, cream, orange juice, vanilla, sherry, 1 tbsp of the sugar, lemon zest, cinnamon, nutmeg, and salt. Pour into a shallow baking pan large enough for each slice of bread (use 2 if you have to).

Place the bread into the egg mixture, soak 10 minutes; turn slices over, soak 10 minutes more.

Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.

Heat butter (1/2 tbsp per slice) in a skillet or on a griddle. Sprinkle one side of each slice with sugar (about 1/2 tsp total). Cook sugared side down until golden brown, 2 to 3 minutes. Sprinkle the other side with sugar (another 1/2 tsp), flip and cook for another 2 to 3 minutes.

Transfer slices to the wire rack and place in the oven while cooking multiple batches. Keep in oven until ready to serve. Serve warm with salted butter and maple syrup, if desired.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Carrot Ricotta Ravioli
Three Years Ago – Butternut Squash Stuffed Shells
Four Years Ago – Quinoa Stuffed Acorn Squash
Five Years Ago – Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup