Whenever I make pancakes, waffles, or French toast, I try to make more than enough so that I have leftovers to put in the freezer. I prefer not to buy the frozen variety from the store because I like the homemade stuff better and it is not hard for me to make them. When I need a last minute or low-prep breakfast, lunch, or dinner, I thaw them in the microwave and stick them in the toaster for a crisp fresh-tasting outside. In fact, I took a picture (above) of the ones I thawed for a quick lunch today! My favorite French Toast Recipe right now is from America’s Test Kitchen. It is a little more involved than the classic French Toast, but it is totally worth it to me. This recipe gives the French Toast a rich custardlike flavor and is crisp on the outside, soft on the inside.
French Toast
For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
- 8 large slices hearty white sandwich bread or good-quality challah
- 1 1/2 cups whole milk , warmed
- 3 large egg yolks
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- Maple syrup
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.
Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
Use a slotted spatula to transfer soaked bread to griddle and cook until golden brown, 5 to 6 minutes. Flip and continue to cook until second side is golden brown, 5 to 6 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Serve warm.
I totally agree!! I have a ton of their cookbooks and almost everything I’ve made of theirs is fantastic!! I’ve made this French Toast and everyone in our house (and guests) loved it.