Need a good French toast recipe
I know, French toast, how hard can it be? I went to the hash house in Vegas and they had the most unreal French toast I have ever had. Does anyone have a good recipe?
I've done a lot of experimenting and I find that the biggest thing that affects French toast is the bread. I've gotten interesting results with challah, raisin, baguette and even banana bread and brioche. I like adding some vanilla to the egg mix. Some warm syrup with a little grand mariner whisked in isn't bad either!
Lots of recipes but I believe one of the most important steps is the cooking. First, what ever recipe you decide to go with, make sure you use a thicker style bread, and let it soak up some of the mix.
Next, find the right temp for your cooking surface, not too hot and of course not too cold. Use a neutral oil like grapeseed and sear, I mean Sear both sides of the bread. Get that nice golden brown on there. Then, with the insides of the bread still "raw" and mushy, pop them into your oven and bake at 375 convection until the middles begin to souffle up nicely. This means the custard/royale has set lightly.
Pull slice and enjoy. Outsides golden crispy with the center soft and delicate.
Rough recipe I like to use:
5 whole eggs beaten
Mix in a pinch of salt and one twist of a pepper mill
Mix in 2tsp ground cinnamon, 1/4 cup sugar (more to taste if desired), zest of one orange, 1tbsp+1tsp of pure vanilla extract
(This is optional but during fall and winter I also add a couple tbsp of Apple cider reduction)
After mixing all this well and even, whisk in 4 cups milk. Mix hard then taste. Adjust with more milk or more sugar our whatever you like. Soak your bread and go to town. And whatever you do, don't use anything less than pure maple syrup.
Originally Posted by marc4pt0
I just do a basic custard. Eggs plus some half n half. Cinnamon, pinch of salt, vanilla and some almond extract. I like a hearty bread like a soft fresh loaf.
This is making me hungry... Especially since I'm having a nice Riesling, which I think would go perfect with it
I make brioche and it is awesome. We like to soak overnight in custard for a silky interior all the way through. I also add cinnamon directly to the soaked bread so it gets on each piece evenly. I also like it of cinnamon so this helps with that too.
I like to use more of a royale batter. 10 eggs, 200ml cream, 50g muscavado sugar, a scraped vanilla bean, a touch of nutmeg, salt and booze. For booze, I like to use oloroso sherry or Marsala, depending in the garnish. This is quite rich.
Marc's cookery method is sound. Good Christmas breakfast really.
Third line from the bottom- 4 cups of that good stuff to be exact which I'm not sure why I didn't just say 1 quart...
Originally Posted by boomchakabowwow
I find the key to be really staleing the bread. I make brioche and let it sit for two days or so. Almost to breadcrumb point so all the h2o is out and it is ready to soak in a maximum amount of custard. And Marc's recipe is dead on for what I do, except I use pure cane syrup mixed with karo for the texture. I've been mixing this for years and then just realized that Steen's makes it. It was sitting right next to the syrup cans.