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French Toast
Crispy on the outside and impossibly tender within, this classic French toast relies on a simple vanilla custard to transform ordinary bread. You'll find two reliable cooking methods here to fit your morning routine. Cook it on a hot griddle for a quick, golden-brown crust, or bake it in the oven to easily feed a larger group all at once. It's a straightforward approach that guarantees a soft center without turning soggy. Just add a pat of butter and a generous pour of maple syrup.
Equipment
- Skillet
Ingredients
- 3 eggs
- ¾ cup milk
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- 1 ⁄ 8 teaspoon salt
- 8 slices firm-textured sandwich bread, Texas toast or 1-inch-thick slices French bread
Instructions
- 1Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl until completely smooth. Pour the mixture into a shallow dish. A wider vessel makes it much easier to coat the bread evenly.
- 2Warm a skillet or griddle over medium heat, or set an electric griddle to 375°F. Test the surface by sprinkling a few drops of water. It's ready when the water droplets dance and evaporate. Lightly coat the hot cooking surface with a small amount of vegetable oil or cooking spray.
- 3Submerge each slice of bread into the egg batter, coating both sides evenly. Don't let the bread sit in the liquid too long, or it'll become too soggy to handle.
- 4Transfer the soaked bread to the hot griddle and cook for about 4 minutes on each side until deeply golden brown.
Notes
- Oven method: Preheat your oven to 450°F and generously butter a 15x10x1-inch pan. Heat the empty pan in the oven for 1 minute, then arrange the battered bread slices in a single layer. Bake for 5 to 8 minutes, flip, and bake 2 to 4 minutes longer until golden brown.
- Bread choice: Firm-textured sandwich bread, Texas toast, or 1-inch-thick slices of French bread work best to absorb the custard without falling apart.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a toaster or warm oven to restore the crisp edges.
Recipe Details
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