French toast Feels It is easy, but also easy to screw up. The type of bread you use is an important factor, fixed (thickness, etc.). This is followed by bread for custard or creamy egg wash, in which bread – some recipes are close to a fried egg wash, while others are almost agnog (plus the case of how long you soak the bread). Finally, there is what you have kept On Your French toast to give it that X-Factor and really make it pop for a Sunday brunch or date night sleepover.
When it comes to bread, you want it to be thick-to-regular-white-loaf, but not thick. In this way, you can find a crisp edge by adding a text counterpoint, holding onto a soft middle. I love invoices but you can really use anything you like. I have also previously made French Toast with King’s Hawaiian Rolls, which turned out to be very spectacular. (If you are filled with seeds with bread, know that the taste of those seeds will come out of the heat of your pan – know what you will do.)
The next most important factor is the custard in which you soak the bread. I like to go almost full oval with my french toasted custard. This means dark sugar with egg yolk, heavy cream, lots of brown spice (cinnamon, nutmeg and allspice), plenty and a good dose of vanilla. But really, it depends on your palate. Maybe use my recipe as a baseline, then stick to the balance that you like.
Finally, there are toppings. There are many directions where you can make everything from fruit and whipped cream to butter and syrup to peanut butter and jam (trust us, ham, turkey, and cheese). You can also go to Super Luxe and top it with your French toasted avocado, eggs, hollandaise, and caviar if you want (trust us, again … it’s delicious). you do you.
All this is to say that the recipe below is a jumping-point and not a French toast mandate. Good luck!
- 8 slices of dry white bread
- 4 egg yolk
- 2 cups heavy cream (32%)
- 1/4 Brown Sugar
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1 tsp. All spices
- 1 tsp. vanilla extract
- 2 oz. Burban
- pinch of salt
- An orange zest
- Unsalted butter (for cooking)
Around this time, I am using large-format Italian white bread for deli sandwiches in Italy. It is mildly sweet and comes out of an already slightly dry package. This is a good leftover bread that is about 1/2 inch thick. Then, if you can source a day-to-day invoice, use it.
When it comes to thickness, there is a lot of back and forth. Too thick and your custard would be best on the surface-level (or you would soak your bread for so long that the custard wouldn’t cook inside). Too thin and that custard will completely disintegrate your slices. I like a thin piece, but that’s just me. With 1/2-inch but lightly stale slices of bread, you can add that custard to the body without slicing. It also allows for crisp edges with a soft middle – which is ideal.
Topping / Syrup:
- unsalted butter
- Roughly chopped pecans
- 1 cup maple syrup
- 1/4 cup bourbon
- pinch of salt
Again, this is personal. I like the light touch of bourbon in custard with a pair of bourbon in syrup. In addition, it is a great exercise to help you realize how easy it is to take your average bottle of maple syrup. All you really need to do is pour everything into the pot and let it boil for about 15 minutes, stirring occasionally, until it has a nice, syrup-y consistency. Then you have burbo-infused maple syrup with soft and candid pecans and a touch of salt.
This one is a winner.
what you’ll need:
- Shallow bowl or glass baking dish (for custard dipping)
- Large non-stick griddle or pan
- baking sheet
- wire rack
- Small pot
- Preheat over 250f / 120c.
- Combine cream, yolks, spices, sugar, vanilla, burbon, salt, and orange zest from an orange and whisk in a baking dish in a bowl or shallow glass.
- Heat two tablespoons of butter on medium heat until it is just foamy.
- Soak the bread in the custard mixture for about five to ten seconds, depending on the thickness of the custard.
- Add custard-soaked bread to the pan.
- Brown toast on each side until golden brown – about three to four minutes on each side.
- Remove french toast to a wire rack and place in the oven to keep warm and continue cooking, creating a more stable crust in the toast.
- Repeat the process with the remaining pieces of toast.
Pecan Bourbon Maple Syrup:
- Add maple syrup to a small pan, bring it to a light boil.
- Add in pecans and bourbon with a pinch of salt.
- Return to a light boil while stirring.
- Once the syrup starts to be recycled a bit (by periodically shaking), remove it from the heat.
Put everything together:
- Bring your French toast from the oven.
- Pile them and top with a pad of unsalted butter and drizzle with syrup.
- service tax.
what can I say? It is very good and incredibly easy. It’s decadent, but “I don’t feel like I really don’t want to eat for the rest of the day” – rich. My version here is not perfect. I would have preferred Invite for my bread base, but they were already out when they came to the bakery.
The overall taste was lush and succulent. Bourbon and orange really stood out with a nice note of nutmeg. The syrup was indeed the brightest spot. Maple remained prominent but Bourbon really helped to sweeten it, while pecans added a well-meaning and textual crunch.
If you like to cook, this is good for your repertoire. Perfect for a slow morning after the big night (yes, we know “big nights” aren’t a thing yet again, but they’ll be soon enough)