Caramelized Cinnamon Sugar French Toast

• porce: serves 4
• celkový čas: 30 min

Ingredience

2 large eggs

1 cup (235 grams) milk, whole or low-fat

One 12-ounce (340-gram) baguette, cut on an angle into 1-inch slices

3 tablespoons (45 grams) butter, salted or unsalted (This recipe is great with either unsalted or salted butter; use the latter if you prefer a saltier note in French toast.)

1 cup (200 grams) granulated sugar

3 teaspoons ground cinnamon

Pokyny

Heat the oven to 425°F (220°C).

In a large bowl, beat the eggs and milk until evenly combined. Add the bread, and toss a few times so all the pieces are coated. Set aside for 10 minutes.

While the egg/bread mixture rests, line a rimmed half- sheet (13-by-18-inch) pan tightly with toil, which will ensure that no caramelized sugar gets left behind.

Add the butter to the pan, and place it in the oven until the butter melts, about 3 minutes.

Remove it from the oven, and roll the but- ter around to coat the foil evenly. Combine the sugar and cinnamon in a medium bowl, and remove 1 tablespoon of the mixture, setting it aside. Use a fork to lift the bread from the egg mixture, letting the excess drip off. Quickly roll the bread in the larger bowl of cinnamon sugar, so it's lightly coated on all sides. Place the bread on the buttered baking sheet, and repeat with the remaining slices, spacing them out.

Bake for 9 to 10 minutes, or until the slices turn a deep golden brown underneath.

Flip them, and bake for 3 to 5 minutes on the second side, aiming for the same color.

Remove the pan from the oven, and sprinkle the slices with the reserved cinnamon sugar.

Transfer the French toast to a serving plate within the first couple minutes it's out of the oven, or the melted sugar will fuse them to the foil. (If this happens, just rewarm in the oven until the sugar releases.)

Serve exactly as is-seriously, these need nothing on top —but my family doesn't agree, so we often add chocolate spread and berries.

Poznámky

From: ‘Smitten Kitchen Keepers’ by Deb Perlman