If you don't use brioche and you soak the bread 10 minutes per side, good luck getting it out of the custard in one piece! Cutting it fairly thick will help. I made the recipe with a supermarket French baguette, but otherwise stuck to the recipe. Can’t wait to remake for my boyfriend and I! Sooo good! Added cinnamon, vanilla extract, and nutmeg. I add orange zest which gives it a nice sparkle! And vanilla, of course! If you cut the bread the night before and let it dry out overnight (or dry in a low oven for 30 minutes or so) it will both soak up more and hold together better The next morning I soaked them and made great French bread.Īlso, you can add a T or two of rum to soaking liquid.īest French toast ever! Perfectly cooked! I just added cinnamon to the mixture and served with sliced almonds and strawberries and it hit so hard. I actually took some leftover King's Hawaiian dinner rolls, tore them in half and left them to dry out overnight. I've been particularly happy using some older Alfaro's Artesano but have also used King's Hawaiian. I have made this with other premium/enriched commercial breads. If you're in the SF Bay Area, try this using Semifreddi's Cinnamon Twist (along w/ a dash of vanilla or rum), yeah, it's overkill, but in a good way. It can be prepared almost entirely the night before in the morning, simply brush it with butter and bake.Įditor’s note: This recipe was originally published in December 2014. When you’re entertaining a crowd for brunch-or hosting family for the holidays- French toast casserole is the way to go. If you or your guests are dairy-free, consider these crispy French toast soldiers, which are made with orange juice instead of milk. Of course, there are lots of ways to make French toast, and no one said you had to stick with the classics. Cooking the toast in a combination of butter and vegetable oil results in golden brown, lightly crisp edges and prevents things from getting too brown too quickly. There’s no need to dry out the slices, but if the loaf has been sitting on the counter for a day or two, all the better. Use Pullman, brioche, or challah-all tender, spongy breads that can stand up to the dairy drench-and slice the bread thickly to keep it from falling apart. If you don’t have cream on hand, you can substitute with extra whole milk (this is not the time for skim). The bread in this recipe gets a long soak-about 10 minutes on each side-which delivers a remarkably custardy interior. But it’s not just the ingredients that flirt with that other classic, there’s also something to the method. These are best eaten fresh, but if there are any left over you can wrap them in foil and freeze them.With an eggy soak enriched with both milk and heavy cream, this superlative French toast recipe winks at bread pudding.

Serve hot, with a dollop of ketchup if you like. Depending how absorbent the bread is, you may find you have enough eggy mix left to make another sandwich. When they’re all done, cut them in half.Īdd some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Turn over and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich on to a plate lined with some kitchen paper. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden colour and the cheese begins to melt. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Dip them into the egg mixture and pop them on a plate. Sandwich the slices of bread together with the ham and cheese. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules.

Non eggy french toast