French Toast

French Toast

Based on Julia Moskin's recipe in NYT Cooking.

Ingredients

Makes

  • 8 thick slices of white bread. Challah or brioche work well, sourdoung works if soaked for longer
  • 2 whole eggs
  • 2 egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup sugar
  • 1 tsp cinnamon
  • Unsalted butter, for cooking
  • Maple syrup
  • Fresh fruit (berries, peaches, bananas)

Prep

  1. In a medium mixing boal, whisk 2 egg yolks. 2 eggs, 2 cups milk, 1 tsp vanilla extract and a pinch of salt until foamy and smooth. Pour into a shallow dish (like a pie dish).
  2. Combine ¼ cup sugar and 1 tsp cinnamon

Cooking

  1. Melt ~1 Tbsp butter in a large, heavy nonstick skillet over medium-low heat
  2. Place 2 slices of bread in the egg mixture. Turn them a few times until evenly saturated, about 10 seconds on each side. If using sourdough, it needs to be 30 seconds on each side.
  3. Transfer the bread to the pan and cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
  4. Add another ~1 tsp butter to the pan and flip the bread, swirling the pan so that the fresh butter coats the bottom. Cook until the second side is golden brown.
  5. Coat with cinnamon sugar, flip again, and coat the other side. Flip occasionally until done (when the center slowly springs back when pressed).
  6. Serve immediately with maple syrup and fruit.