I was reading up on techniques in French Toastpreparation the other week and came across this technique. The key is to bake it because then the “custard” that you soaked the bread slices in puff up like a souffle in the oven, making the center nice and creamy. I tried this technique this morning, when I realized I have a fairly stale loaf of bread from dinner this past weekend that should probably be used. I was at first worried that the bread was TOO stale but a good soaking in the custard mixture created nice soft slices.
The results were nice and creamy, like they said, but next time I will up the cinnamon / allspice ante AND have maple syrup on hand. Those might be key!
Restaurant-Style French Toast
6 slices thick-cut French bread
½ cup milk (higher fat content preferred)
Pinch of salt
1 tsp. vanilla
½ – 1 tsp. cinnamon
¼ – ½ tsp. allspice
Preparation: Preheat oven to 400-degrees and prepare cookie sheet for baking.
1/ Combine eggs, milk, salt, vanilla, cinnamon and allspice (or other preferred reasoning) in a bowl and whisk until mixture is smooth.
2/ Place bread in bowl, turning to coat. Allow bread to sit until it has soaked up all of the liquid mixture. To help process – pour mixture into pan with edges and place bread on top of mixture.
3/ When mixture has soaked up all the egg, preheat skillet and add butter to frying pan. When skillet is hot, add slices of bread.
4/ Cook until golden brown on both sides, approximately 3 minutes each side.
5/ When both sides are crisped, place on cookie sheet and place in oven for 12 – 15 minutes. Bread should come out slightly puffed.
Servings: 2 – 3 people, depending on appetite