French Toast

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

Ingredients:
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)

Instructions: 

  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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