French Toast

French Toast is beginning to be a Sunday morning ritual around these parts, and I think I've nearly perfected the technique...

6 large slices bread (sourdough or challah preferably)
1 cup milk (whole milk is best)
1 large egg + 1 large egg yolk
1 generous tablespoon light brown sugar
1/2 teaspoon cinnamon
1 tablespoons unsalted butter, melted, + 2 tablespoons for cooking
pinch of table salt
1/2 tablespoon vanilla extract
1 tablespoon of flour
Maple syrup (or whatever you like on French Toast)


  1. Dry out bread over night or Preheat oven to 300 degrees. Place the bread on wire rack set on a baking sheet. Bake bread until it's almost dry throughout - about 7 minutes per side. Let cool 5 minutes. Return baking sheet (with wire rack) to oven and reduce temperature to 200 degrees.

  2. Whisk milk, eggs, sugar, cinnamon, 1 tablespoons melted butter, salt, flour and vanilla in a large bowl until smooth. Pour mixture to 13- by 9-inch baking dish. Soak bread in milk mixture until saturated, but not falling apart - about 30+ seconds per side. Use a slotted spatula, pick up each bread slice and allow excess to drip off, then set aside until ready to cook. 

     4. Heat about ½ tablespoon butter in 12-inch skillet over medium heat. When the butter stops foaming, cook 2 slices at a time for about 3 or 4 minutes on each side. Transfer to the wire rack/baking sheet in the oven to keep warm. Wipe out skillet with paper towels and add ½ tablespoon of butter for each batch. 

     Note: The first photo is swiped from the blog: Sounds Like Deja Vu

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