French Toast


Quick, name a luxurious breakfast. Quiche? Omelet? French toast? I always wonder why French toast has this reputation of being luxurious? It’s so easy to make. Which makes it so strange that I don’t cook it very often, knowing how easy it is.

When we were at Trader Joe’s the other night, doing our weekly shopping, I saw a bag of Challah, and had an impulse to buy it and make French toast.

Doesn’t this look good?

Challah makes great French toast.

I like to use challah, because of the rich texture of the bread, but I’ve also been known to use French bread and even sandwich bread.

Sliced a bit thick, for extra yumminess.

Thick slices make it better, though. These are about an inch thick. Since this bread was still very fresh, I had to force it become a bit stale. I popped the slices into the microwave for 20 seconds, three times. In other words, 20 seconds on, let it rest for a minute, and then another 20 seconds, another minute of rest, and then a final 20 seconds.

While doing this, I gathered the rest of what I needed: 2 eggs, 1/2 cup milk (full fat is best, but I only had 1% today), and a dash of cinnamon and nutmeg. Also, get a cookie sheet out, and set your oven to bake at 350°F.

Eggs, milk, and spices.

Whisk the mixture until it starts to get a bit frothy, and then pour it into a shallow pan. A pie plate works quite well for this, because of the flat bottom.

Soaking sided one.

Soak side one for about 30 seconds. Flip with tongs, and soak side two about 20 to 30 seconds. Any longer and you risk having the bread get too mushy, and that makes it hard to handle.

Soaking side two.

Then, take it out and put it somewhere so it can rest for about a minute, preferably on some kind of mesh or grate so that the excess liquid can drain off. I don’t have a wire cooling rack, but I imagine that would work better than my strainer. If you can flip it over easily, it would be good to let both sides get a chance to drain.

Draining the excess liquid.

Add a pat of butter to your medium-hot skillet and let it bubble. Once it has stopped hissing, it’s time to add the drained slice.

Place on medium-hot skillet.

Flip.

Flip and brown the other side.

And then place the slice on a cookie sheet.

Finished slices on the cookie sheet, ready for the oven.

Once you’re done cooking each slice, place them on them the cookie sheet with an inch or so between each slice. Pop them in the oven for about 10 minutes to let the middles cook through a bit more so you don’t get that mushy middle that plagues many French toasts out there. That’s just enough time to cook your eggs and whatever else you’re having.

Breakfast is ready!

Voilá!

I like my eggs scrambled, but Eric got his fried. Also, I’ve taken to putting the maple syrup in a little dish, adding a pat of butter and microwaving it for 20 seconds to warm it up and melt the butter. So delicious!

What do you think? Doesn’t that look good?

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