French toast is pretty standard, right? Wrong. There are little subtle differences in recipes that can really set it apart. This recipe is almost a mix of french toast and bread pudding in terms of ingredients. Great french toast comes to down the details and techniques that will separate others from the rest.
Sliced bread of your choice - I use brioche
Four Eggs
1/3 Cup Milk
1/4 Heavy Cream
1 tsp of vanilla extract
2 to 3 tbsp of brown sugar (you can adjust this to your sweetness liking)
1to 2 tsp of Grand Marnier or Triple Sec (again, this depends on your tastes)
1/4 tsp cinnamon
1/8 tsp nutmeg (preferably fresh grated)
Step One:
Combine all ingredients in a bowl and whisk until complete combined.
Step Two:
Pour the mixture into sheet if you have one. This needs to soak, so it's easier to have more surface to fit all the bread slices. Place the slices in the batter and turn to coat. Let sit three to five minutes. Depending on how stale or not stale your bread is, you want keep an eye because too long and the bread will fall apart.
Step Three:
Fry in a well buttered pan over medium heat, not high, otherwise it will be cooked on the outside and too mushy inside. You still want this to be nice an custardy, but not undercooked and mushy. Fry until it's golden brown and crispy on both sides. Doing this over medium heat will allow everything to cook inside.
Step Four:
Dress your french toast how you like. I go pretty classic and like powdered sugar and butter with some syrup to dip, but you can really do what you want and like here. Top it with fresh fruit, cooked fruit, etc... The world is your oyster.
Step Five:
Enjoy and share with your friends!
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