Pazmino, David. (2009, January and February). Really Good French Toast. Cook’s Illustrated, 24-25.
Ingredients:
8 large slices hearty white sandwich bread
1 ½ cup whole milk, warmed
3 large egg yolks
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Plus 2 tablespoons for cooking
¼ teaspoon table salt
1 tablespoon vanilla extract
1. Adjust oven rack to middle position and heat to 300 degrees. Place bread on baking sheet and bake for 14-16 minutes – 7-8 minutes per side. Let cool for five minutes.
2. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13 by 9 inch baking pan.
3. Heat 1/2 tablespoon butter in skillet over medium heat.
4. Soak bread in milk mixture until saturated but not falling apart – about 20 seconds per side.
5. Transfer to prepared skillet (the foaming butter should subside before adding soaked bread).
6. Cook until golden brown, 3-4 minutes per side. Transfer to plate or baking sheet to make room to cook more bread.
7. Repeat cooking with remaining bread, adding ½ tablespoon of butter for each batch.
Mark’s notes –
I have used skim milk instead of whole milk and it turned out well.
I have used white sugar instead of brown sugar and it turned out well
Recently, we've been using Pepperidge Farm Swirl bread - Brown Sugar Cinnamon. When using this type of bread, don't add the 1/2 teaspoon cinammon, and only use 1-2 tablespoon of white sugar rather than 3 tablespoons of brown sugar. (and yes, I am technically baking with brown sugar as it is in the bread we are using here.)
