French toast makes the world go round.
There are so many different types of French toast. My personal favorite is when its thick and soft on the inside, not that I have anything against the thinner dryer ones, but they just don’t do it for me like this one does.
When it comes to choosing the bread, its really about personal preference. I use a 400g loaf of brioche from Whole Foods. I love how it‘s a little sweet, perfectly chewy and has that amazing “briochey” yeasty smell. You can use whatever you have on hand, white bread, challah or even a sourdough will do. Just whatever you use, make sure you leave it out overnight to dry. Stale bread is the best bread here, it will soak up the custard perfectly without turning mushy and fall apart.
Low and slow is the name of the game here. The pieces are about 2 inches thick so you want to make sure it is cooked all the way through without scorching the outside. Don’t worry if it’s not sizzling a lot when you drop the bread into the pan, this is good. Leave it alone and just let it do it‘s thing, checking the bottom occasionally. You don’t want to flip until its nice and brown on one side, similar to a pancake. If you keep flipping it over and over the result will be a flat piece of thick bread instead of a puffy piece of French toast.
Whether you are a maple syrup, Aunt Jemima, nutella or a fresh fruit and powdered sugar kinda person makes no difference here. All will work swimmingly here. There’s no wrong answer when it comes to French toast toppings.
Let’s get to French toasting…
- 1 400g loaf of brioche cut into 1 ½-2” pieces, dried overnight
- 2 large eggs ( substitute ½ cup JUST egg for vegan)
- 2 cups milk of your choice ( I use my almond milk recipe)
- 2 tsp vanilla extract
- 2 Tbsp sugar
- 1/2 tsp salt
Splash of cognac or bourbon
- Cut loaf of bread into 1 ½ -2 inch pieces. Leave on a rack overnight to dry.
- Next morning, in a large bowl add the eggs, milk, vanilla, sugar and salt. Add your splash of bourbon or cognac if using.
- Dip each piece of bread into the mixture until evenly coated, transfer to a large dish with sides, like 9 X 13 baking pan. Let sit until custard is fully absorbed and bread is soft with no hard spots.
- Heat pan with some neutral oil or butter on medium-low. Lay in each piece of bread carefully, making sure it is not excessively dripping. Do not over crowd the pan.
- Cook on slowly until the bottom is browned. Do not rush this, you want the middle to cook without the outside burning. Flip and cook until the second side is golden brown.
- Serve immediately with your choice of topping.