Well, since Jen asked…

Absolutely Amazing French Toast
(Recipe from The Best Recipe, by Cooks Illustrated)
In the book, they recommend using challah for this, but I really liked Pepperidge Farm French Toast Swirl, either Buttermilk Cinnamon or Cinnamon and Brown Sugar – both are good. It’s thickly sliced, and perfect for this recipe. Use tongs to handle dipping the bread in the batter and a spatula to flip them in the pan. Also, if you have a cast-iron skillet it’s perfect for this recipe since it retains heat so well. It’s not required, though.

Makes 4-5 slices of French Toast (this recipe scales wonderfully, though)

1 Large Egg
2 tablespoons unsalted butter, melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract (I use half this amount of Penzey’s Double Strength Vanilla Extract)
2 tablespoons sugar
1/3 cup flour
1/4 teaspoon salt
4-5 slices of bread, 3/4″ thick

1. Heat 10- to 12-inch skillet over medium heat for five minutes. In a bowl, beat egg lightly; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth (I cheat and use my KitchenAid mixer). Pour the mixture into a pie plate or shallow pan. Soak the bread without oversaturating, about 30 seconds per side. Pick up bread and allow excess batter to drip off. Repeat with remaining slices. (I find it easiest to only dip as much as I need for one skillet’s worth – don’t dip all your bread at once)
2. Swirl 1 tablespoon of butter in hot skillet. Transfer the prepared bread to the skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding one tablespoon of butter to the skillet for each new batch.

This is incredibly tasty – if done right, you get a nice, crisp crust on the outside and the inside is almost custard-like.

6 thoughts on “”

  1. plonq

    Whoa now.
    Maybe it was just my upbringing, but French Toast just ain’t French Toast ® without the nutmeg. Most people say “ewww” when I suggest putting nutmeg in French Toast, but give it a try sometime – you might be surprised.
    BTW – this recipe looks good. I’ll give it a fry.. er, try. =9

    1. woofwoofarf Post author

      Re: Whoa now.
      Well, I left out a small comment at the beginning of the recipe:
      To vary the flavor of the batter, add three-quarters teaspoon ground cinnamon or one-half teaspoon ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.
      If you use the Pepperidge Farm bread I mentioned, I wouldn’t suggest making those changes, though if you have a nice challah available I’m sure those would be tasty additions.

  2. posicat

    Never seen flour added before, wow that would keep it from getting quite as soggy. Hafta remember that one, might end all that trying to dredge soggy falling appart bread out of the bowl (ICK!)
    The butter in the batter is a bother (slow day at work *grin*) I’ve never heard of that either, do you have to melt the butter first? That recipe sounds really awesome. Vanilla is a definate MUST for french toast. As is a good solid cast iron pan, wimpy non-sticks just don’t cut it, especially on an electric stove (I hate electric, might have to start cooking on the grill)
    For a change, try honey, honey always makes an awesome sugar replacement 🙂
    I’ve also heard of a technique of bakeing french toast, never tried it myself though, might be handy for large group feedings.
    I’d advise against tongs and a spatula, just makes more to wash. Simply use your well washed fingers, and flip with the pan (Practice on something non-messy like grilled chease first. And YES, this is much harder with a cast iron pan, but if you screw up, remember, by the time you come back around from hitting your head with the pan, someone else will have cleaned the kitchen for you 🙂

    1. woofwoofarf Post author

      Here is why I love Cooks Illustrated…
      (These quotes are taken from the discussion prior to the recipe)
      Never seen flour added before, wow that would keep it from getting quite as soggy…
      The butter in the batter is a bother (slow day at work *grin*) I’ve never heard of that either, do you have to melt the butter first?
      “At first we liked one tablespoon of flour to help get the coating extra crisp and not greasy, but in later testings we noted that this made the bread somewhat soggy inside; yet when we went up to two tablespoons the bread became tough. So we started trying more flour – but with butter added to keep the bread from toughening. And after a few more tests, we finally had a fabulous French toast: A batter with one-third cup of clour balanced by two tablespoons of melted butter gets the outside of the bread evenly crisped and brown and lets just enough moisture through to the interior to keep it custardlike and not heavy.”
      I’d advise against tongs and a spatula, just makes more to wash. Simply use your well washed fingers, and flip with the pan
      Uh, yeah. I’m using a ten-pound, 14-inch cast iron skillet. I think I’ll stick to the tongs and spatula, just to save on the medical bills.

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