FRENCH TOAST
This week on Basics, I'm showing you how to make classic French Toast.
Ingredients
Classic French Toast
Thick slices of bread (white country loaf, challah, french brioche, or chocolate babka)
Classic French Toast Custard or Fancy French Toast Custard (see below)
2 Tbsp Butter, melted
Maple syrup, for serving
Butter, for serving
French Toast Casserole
Brioche loaf, cut into 1” cubes
Classic French Toast Custard or Fancy French Toast Custard (see below)
Handful of pecans
Turbinado sugar
4 Tbsp butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
Pinch kosher salt
Butter, for serving
Maple syrup, for serving
Classic French Toast Custard
1 ½ cups whole milk
2 large eggs
3-4 Tbsp granulated white sugar
1-2 tsp real vanilla extract
½ tsp ground cinnamon
½ tsp nutmeg
Fancy French Toast Custard
1 ½ cups half & half or heavy cream
3-4 egg yolks
3-4 Tbsp dark brown sugar
1-2 tsp vanilla paste or one scraped vanilla bean
½ tsp nutmeg, grated
Zest 1 lemon or orange
Splash of bourbon, rum, or brandy
Tangy Butter for Chocolate Babka Toast (Optional)
8 ounces cream cheese (room temperature)
3 Tbsp white sugar
1 pinch kosher salt
Method
Classic French Toast Method:
Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry.
For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.
Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.
Heat 2 tablespoons of melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.
Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.
Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.
For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt.
French Toast Casserole Method:
Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill the dish with the pieces of bread cubes.
For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.
Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.
When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.
Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.
Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.
After 10 minutes, slice and serve, topping with butter and maple syrup.