Heat the oven to its lowest setting (warm or 200 degrees Fahrenheit; it will take at least 20 minutes to warm up).
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Heat the oven to its lowest setting (warm or 200 degrees Fahrenheit; it will take at least 20 minutes to warm up).
I have found that the addition of a tiny amount of creme anglaise (or melted vanilla ice cream) or sweetened condensed milk is a very nice touch--especially if you're feeding people who are fond of restaurant-style French toast. I'm sure you could experiment with different kinds of ice cream.
Definitely use day old bread (baguette) and soak in egg-milk mixture over night. Then pan fry till really crispy on the outside. That way the interior of the bread is all custardy and yummy. Sprinkle with cinnamon and sugar and top with real maple syrup. The best!
Challah for the bread, the egg mixture a nice take on creme brulee, and to top it off sugar topping and a torch. It is crisp not too sweet, light bread texture and rich flavor.
I'm not a fan of this recipe at all!!!
First off, the bread is the most important ingredient! My favorite bread to use (yes it's better than Challah!) is Thomas's (like the english muffin) Breakfast Bread.
Then I use 1 egg for every 4 slices I'm making. I mix in Dark Brown Sugar, Confectionary Sugar, Vanilla, Cinnamon and beat really well with a whisk. Then I stir in 1 part light cream and 1...+READ
I'm not a fan of this recipe at all!!!
First off, the bread is the most important ingredient! My favorite bread to use (yes it's better than Challah!) is Thomas's (like the english muffin) Breakfast Bread.
Then I use 1 egg for every 4 slices I'm making. I mix in Dark Brown Sugar, Confectionary Sugar, Vanilla, Cinnamon and beat really well with a whisk. Then I stir in 1 part light cream and 1 part whole milk.
I dip the bread on each side quickly just to coat and then fry it in a pan with a lo of butter.
The outcome is a very rich french toast with crisp ends and a soft but firm well cooked center.-COLLAPSE
Whatever the recipe, at least 2 day old bread is the best, that's why it's called pain perdu (stale or "lost" bread) in France. I tend to use old baguettes or hardened sourdough loaves but will even use plain old sliced bread in a pinch.
I agree it is best with stale Challah or Brioche. I add a dash of cardamom, equal parts of Orange Juice and milk or half & half and a good splash of Grand Marnier. Soak it overnight and you can bake it on sheet pan or pan fry it.
Challah Bread I think also makes the best french toast. One thing I do is leave the bread out overnight or even 2 days uncovered. One thing I also add to the batter is maple syrup or maple flavoring and a teaspoon of nutmeg (also pumkin spice works great too).
If you want a more crispier french toast then crumble some corn flakes then after dipping in mixture coat lightly with the corn flakes....+READ
Challah Bread I think also makes the best french toast. One thing I do is leave the bread out overnight or even 2 days uncovered. One thing I also add to the batter is maple syrup or maple flavoring and a teaspoon of nutmeg (also pumkin spice works great too).
If you want a more crispier french toast then crumble some corn flakes then after dipping in mixture coat lightly with the corn flakes. Now when I do this method for my kids I put them in the oven instead of cooking on stove.-COLLAPSE
etnurse1, 350 degree oven; no more than 40 mins baking time for a 9x13 pan of prepared french toast.
I like to top my french toast with a Grade B dark amber Vermont maple syrup. The fake syrup and even Grade A light amber just don't cut it.
In baking the french toast, what temp and how long? I like my french toast crunchy and never use syrup - only sifted powdered sugar.
My best includes:
Equal parts vanilla & almond extract instead of vanilla alone.
Add a splash of orange juice to the egg mixture for a lighter taste
Dip Challah in egg nog for a completely easy french toast
Oven bake instead of pan fried for large batches.
My best French toast uses the most stale, thickes bread I have, that was the only time my mom would make it, when we had stale bread. Helps to soak up the soak. I do avoid crunchy crust unless I really soak the bread.
You definitely want a good bread for this. Challah, Brioche, or even Kalacs (your typical Eastern European "Easter Bread") are great.
One thing I always do though is substitute honey for the sugar...you get the sweetness along with a whole new layer of lusciousness. I also always add a spoonful of lemon juice to the custard mix as well.
If you want to make truely awesome French Toast you should go with brioche, the richness of the bread is just the perfect choice to make truley decandent French Toast
I love to make Sunday challah French toast with the leftover challah from Shabbas.
I usually go for more egg than milk, but pretty much 1:1.
And I would forego vanilla before cinnamon. Better with both though.
I would agree that, ideally, the bread should be thick -- like Texas toast, really -- but I'm not sure there's any "downplaying" going on here. I think the idea behind the "recipe free" concept is having a loose framework so you can do what works for you as the cook. If you prefer using challah, Texas toast, or Wonder bread, then do. Your French toast is still going to taste good, the kids will...+READ
I would agree that, ideally, the bread should be thick -- like Texas toast, really -- but I'm not sure there's any "downplaying" going on here. I think the idea behind the "recipe free" concept is having a loose framework so you can do what works for you as the cook. If you prefer using challah, Texas toast, or Wonder bread, then do. Your French toast is still going to taste good, the kids will still inhale it, and everyone will feel satisfied for having eaten it.
If the section was called "The Best French Toast Ever" I'm sure the recipe would pay more attention to the bread, along with all the other ingredients like the vanilla. Perhaps they should rename the section to "Fuss-Free Cooking" so we can all be clear about their intentions.-COLLAPSE
I really think that downplaying the bread is a poor choice. The bread should be thick and should not be a cheap white with no density to it. Challah (sp?) bread is fantastic but even good commercial store breads are suitable as long as they are a bit thick and not just fluff like Wonder etc. I also don't use milk at all but my mother did so that she wouldn't have to use so many eggs. Finally, it...+READ
I really think that downplaying the bread is a poor choice. The bread should be thick and should not be a cheap white with no density to it. Challah (sp?) bread is fantastic but even good commercial store breads are suitable as long as they are a bit thick and not just fluff like Wonder etc. I also don't use milk at all but my mother did so that she wouldn't have to use so many eggs. Finally, it is always best to top the French toast with a sugar cinnamon mix. It melts right in when added on top of the butter. There is even a dairy company now that makes cinnamon butter and they sell it for $5.00 in Wegman's. Just make the mix in a bowl. 25% cinnamon 75% sugar. Yes I know, not very healthy, but good.-COLLAPSE