The best French toast

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 263, total fat 13 G., saturated fats 6 G., proteins 9 G., carbohydrates 28 G., fiber 1 G., cholesterol 172 mg, sodium 265 mg, sugar 11 G.

For perfect French toast, pan de mie (crumb bread) is best, with its neutral flavor and spongy texture that absorbs a generous amount of the egg mixture without the bread falling apart. This type of bread can be difficult to find, so you can substitute another white bread, such as challah or brioche, for a more dessert-like version. Many French toast recipes call for stale bread, but you can lightly toast the bread in the oven instead. Allow it to soak in the egg mixture for just enough time to ensure tender and creamy toast. If you prefer a denser toast, soak the bread for no more than 30 seconds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 loaf soft bread, brioche or challah
10 large eggs
2 cups low-fat cream (10%)
1/4 cup light brown sugar
1 tbsp vanilla extract
2 tsp ground cinnamon
0.5 tsp coarse salt
1/8 tsp ground nutmeg
55g unsalted butter, plus extra for serving
Maple syrup, for serving
Powdered sugar, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brioche bun, eggs, cream, brown sugar, nutmeg, cinnamon

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 150°C.
Slice the bread into 8 slices, each about 2 cm thick. Arrange them in a single layer on a rimmed baking sheet (it's okay if they overlap). Bake, turning halfway through, until lightly golden brown on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 95°C (205°F).

Vigorously whisk the eggs in a large bowl until combined and no streaks of whites remain. Add the cream, sugar, vanilla extract, cinnamon, salt, and nutmeg and whisk until fully incorporated. Pour into a 2-quart baking dish.
Carefully press 2 slices of toasted bread into the cream. Turn to coat, then gently press down on the bread until you feel it begin to absorb the liquid. This is important to ensure the toast is moist. Let the bread soak for about 1 minute on each side; it should feel heavy but still hold its shape and not fall apart.
In a large nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Toast 2 soaked slices of bread until they are deep golden brown, the custard is set, and the inside is cooked through, 4-5 minutes per side. The center of the bread will rise slightly, while the crust will shrink. You may need to alternate between medium and low heat if the bread is browning too quickly or not quickly enough.
Transfer the slices to a rimmed baking sheet and bake in a warm oven. Repeat with the remaining butter and bread.
Serve French toast with butter, maple syrup and powdered sugar.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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