is that a typo or am I reading it incorrectly. If I can edit this I will add my review afterwards. Topped with ripe strawberries and a dash of strawberries. I used brioche bread from Trader Joe’s and added a dash of cinnamon to the custard. Just made this for breakfast! I cut this recipe in half and it was perfect. Made with brioche but mine wasn't as thick as the recipe so beware of not letting it get too soggy. Such a good recipe! I added cinnamon into the egg & cream mixture because I can't imagine French toast without a little warm spicy goodness. You probably don't need to add more butter and oil to the pan between batches, either. If you don't use brioche and you soak the bread 10 minutes per side, good luck getting it out of the custard in one piece! Cutting it fairly thick will help.
I made the recipe with a supermarket French baguette, but otherwise stuck to the recipe. Can’t wait to remake for my boyfriend and I! Sooo good! Added cinnamon, vanilla extract, and nutmeg. I add orange zest which gives it a nice sparkle! And vanilla, of course! If you cut the bread the night before and let it dry out overnight (or dry in a low oven for 30 minutes or so) it will both soak up more and hold together better The next morning I soaked them and made great French bread.Īlso, you can add a T or two of rum to soaking liquid.īest French toast ever! Perfectly cooked! I just added cinnamon to the mixture and served with sliced almonds and strawberries and it hit so hard. I actually took some leftover King's Hawaiian dinner rolls, tore them in half and left them to dry out overnight. I've been particularly happy using some older Alfaro's Artesano but have also used King's Hawaiian. I have made this with other premium/enriched commercial breads. If you're in the SF Bay Area, try this using Semifreddi's Cinnamon Twist (along w/ a dash of vanilla or rum), yeah, it's overkill, but in a good way. It can be prepared almost entirely the night before in the morning, simply brush it with butter and bake.Įditor’s note: This recipe was originally published in December 2014. When you’re entertaining a crowd for brunch-or hosting family for the holidays- French toast casserole is the way to go. If you or your guests are dairy-free, consider these crispy French toast soldiers, which are made with orange juice instead of milk. Of course, there are lots of ways to make French toast, and no one said you had to stick with the classics. Cooking the toast in a combination of butter and vegetable oil results in golden brown, lightly crisp edges and prevents things from getting too brown too quickly. There’s no need to dry out the slices, but if the loaf has been sitting on the counter for a day or two, all the better. Use Pullman, brioche, or challah-all tender, spongy breads that can stand up to the dairy drench-and slice the bread thickly to keep it from falling apart.
If you don’t have cream on hand, you can substitute with extra whole milk (this is not the time for skim). The bread in this recipe gets a long soak-about 10 minutes on each side-which delivers a remarkably custardy interior. But it’s not just the ingredients that flirt with that other classic, there’s also something to the method. Here are five more types of bread to slice up for unforgettable French toast.With an eggy soak enriched with both milk and heavy cream, this superlative French toast recipe winks at bread pudding. If given the choice, slicing your own bread from a whole loaf is preferable for results that are just right-check out this pecan pie French toast casserole for an over-the-top, weekend-ready example that puts the spotlight on a humble loaf of French bread. During cooking, the custard absorption is what results in the light and creamy interior pocketed between the crisp, browned and eggy exterior. Still, not all breads are created equal: The ideal slice of bread is hearty enough to withstand the custard dunk without falling apart, but soft enough to absorb some of the custard, too.
There isn't a bread in existence that can't be transformed into French toast-Ree Drummond transforms slices of whole wheat bread into crunchy French toast on the stovetop and slices of cinnamon raisin bread into a group-feeding, baked French Toast casserole in the oven, defying a common assumption that store-bought sliced bread is too flimsy and thin. It almost seems made for the weekend, sure, but French toast is surprisingly easy to prepare-making it downright doable even on a regular weekday morning. This isn't some instant breakfast that you scarf down on your way out the door-French toast is more of a knife-and-fork occasion, best consumed seated at a table with maple syrup for drizzling. There's something about French toast that makes the first meal of the day feel just plain special.