Greatest French Toast of All Time

• khẩu phần: 8 Slices
• thời gian hoạt động: 30–35 Minutes
• tổng thời gian: 60–75 Minutes

Nguyên liệu

- Challah Bread, 8 Slices, Each 1 To 1 1/4 Inches Thick (Sub With Brioche Or Texas Toast)

- 6 Large Eggs

- 120g Brown Sugar

- 5g Vanilla Extract

- 2g Cinnamon

- 6g Salt

- 2g Nutmeg

- 450g Half And Half

Hướng dẫn

1. Slice the challah bread into 8 slices, each 1 to 1 1/4 inches thick.

2. Place the bread slices on a wire rack set over a baking sheet. Dry the bread in a 180°F (82°C) oven for 30 minutes, flipping halfway through. Alternatively, leave the bread out overnight to dry.

3. To make the custard, in a medium bowl, whisk together eggs, brown sugar, vanilla, cinnamon, salt, and a pinch of freshly grated nutmeg.

4. Once combined, add half and half and whisk until the mixture is smooth and homogeneous.

5. Pour half of the custard into a shallow baking dish or half-sheet tray to soak the bread

6. For challah: Place 2 slices of bread into the custard, soaking for 2 minutes on each side. The custard should be about ⅓ of the way up the sides of the bread

For brioche: Soak each slice for 30 seconds per side.

For Texas toast: Soak each slice for 1 minute per side.

7. Move soaked pieces to a plate once soaked while you get ready to cook the French toast

8. Heat a nonstick skillet over medium-low heat. Add a generous swirl of neutral oil followed by 1 tablespoon of butter.

9. Once the butter is melted and the pan is evenly coated, place the soaked bread slices in the pan. Cook for 4 minutes on the first side, moving the slices around occasionally to ensure even browning.

10. Flip the slices and cook for an additional 4 minutes on the second side, again moving them to avoid uneven browning.

11. To prepare the whipped butter, add softened butter and 2g salt to a stand mixer with the paddle

12. attachment and whip until butter is whipped into fluffy soft peaks

13. To serve, stack the cooked French toast slices on a plate. Top with a dollop of salted whipped butter and a generous drizzle of dark maple syrup. Optionally, dust with powdered sugar.