Easy Recipe Finder
Recipe Feeder
Serves: 4
Prep Time: 5 minutes
Total Time: 45 minutes
In addition to white sandwich bread, other types of bread
may be used in this recipe, such as challah or cinnamon-raisin
bread. You may double this recipe and speed up cooking by
using two skillets or a griddle and preparing two batches
of the batter.
French toast is often soggy inside and out. This recipe
uses flour in the batter to produce a crisp on the outside
moist on the inside French toast that cannot be produced
with just eggs and milk. America's Test Kitchen tried a
number of techniques to create a French toast with this texture.
8 slices high-quality white sandwich bread
6 tablespoons (3/4 stick) unsalted butter
1 cup milk
1 large egg
2 tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1. Preheat oven to 200-F degrees and place a rack in
the middle position. Place bread in a single layer
on a wire rack over a baking sheet. Bake until the
bread is slightly dry. About 15 minutes.
2. While bread is drying, whisk together the milk, egg, sugar
vanilla, cinnamon and salt. Melt 2 tablespoons of butter and
whisk it into the milk mixture. Whisk in the flour slowly.
Whisk until batter is smooth. Pour batter into shallow dish.
3. Soak 2 pieces of bread in the batter for about 30 seconds per
side. Melt 1 tablespoon of butter in 12 inch non-stick skillet over medium
heat until it begins to brown. Swirl butter to coat skillet.
Take bread out of batter and allow excess to drip back into dish.
Place 2 pieces of battered bread in skillet. Cook until French toast
is golden brown on both sides. About 2-1/2 minutes per side. To keep
cooked French toast warm, transfer to wire rack in oven. Repeat
with remaining ingredients, 2 slices at a time.
Prep Time: 5 minutes
Total Time: 45 minutes
In addition to white sandwich bread, other types of bread
may be used in this recipe, such as challah or cinnamon-raisin
bread. You may double this recipe and speed up cooking by
using two skillets or a griddle and preparing two batches
of the batter.
French toast is often soggy inside and out. This recipe
uses flour in the batter to produce a crisp on the outside
moist on the inside French toast that cannot be produced
with just eggs and milk. America's Test Kitchen tried a
number of techniques to create a French toast with this texture.
8 slices high-quality white sandwich bread
6 tablespoons (3/4 stick) unsalted butter
1 cup milk
1 large egg
2 tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1. Preheat oven to 200-F degrees and place a rack in
the middle position. Place bread in a single layer
on a wire rack over a baking sheet. Bake until the
bread is slightly dry. About 15 minutes.
2. While bread is drying, whisk together the milk, egg, sugar
vanilla, cinnamon and salt. Melt 2 tablespoons of butter and
whisk it into the milk mixture. Whisk in the flour slowly.
Whisk until batter is smooth. Pour batter into shallow dish.
3. Soak 2 pieces of bread in the batter for about 30 seconds per
side. Melt 1 tablespoon of butter in 12 inch non-stick skillet over medium
heat until it begins to brown. Swirl butter to coat skillet.
Take bread out of batter and allow excess to drip back into dish.
Place 2 pieces of battered bread in skillet. Cook until French toast
is golden brown on both sides. About 2-1/2 minutes per side. To keep
cooked French toast warm, transfer to wire rack in oven. Repeat
with remaining ingredients, 2 slices at a time.
