Classic French Toast
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
33
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 large
Egg1.5 cups
Half-And-Half3 tbsps
Granulated Sugar2 tsps
Ground Cinnamon2 tsps
Pure Vanilla Extract1 tsp
Kosher Salt4 tbsps
ButterDirections:
1
Preheat the oven to 300 degrees F
2
Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet
3
Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more
4
Set aside to cool
5
Reduce the oven temperature to 200 degrees F
6
Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish
7
Heat a large nonstick skillet over medium-low to medium heat
8
Place 2 slices of bread in the egg mixture
9
Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds
10
(Bread should feel heavy and soaked through but hold its shape without breaking apart
11
) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side
12
You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough
13
Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven
14
Repeat with the remaining slices
15
Serve with a dusting of confectioners' sugar and drizzle of maple syrup