French Toast for the Lovers

Here is an old photo, and recipe, reposted per special request. While this recipe (from Cook’s Illustrated January/February 2009) includes ingredients I rarely have on hand (e.g., white bread, whole milk), they are worth scrounging up for a special occasion. The special occasion…the best French toast you’ll ever eat, or at least make yourself. Whether making it as a special treat for yourself, or someone else (which I highly recommend), don’t skimp on any of the steps or ingredients. Indulgent and sweet, this dish is worth sharing on a weekend morning (or afternoon).

Ingredients: 

8 large slices hearty challah bread

11/2 cups whole milk, warmed

3 large egg yolks

3 Tbsp light brown sugar

1/2 tsp ground cinnamon

2 Tbsp unsalted butter, melted, plus 2 Tbsp for cooking

1/4 tsp table salt

1 Tbsp vanilla extract

Maple Syrup

Directions:

1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.

2. Whisk milk, yolks, sugar, cinnamon, 2 Tbsp melted butter, salt, and vanilla in large bowl. Transfer mixture to a shallow baking pan.

3. Soak bread in milk mixture until saturated but not falling part, about 20 seconds a side. Using a slotted spatula, pick up bread slice, allowing excess milk mixture to drip off. Repeat with all slices. Place soaked bread on another baking sheet or platter.

4. Heat ½ Tbsp butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices of soaked bread to skillet and cook until golden brown, 2 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Transfer to baking sheet in oven. Wipe out skillet with paper town and continue cooking remaining bread 2 pieces at a time, adding ½ Tbsp of butter for each batch. Serve warm, passing maple syrup separately.