French Toast

Course Breakfast, Brunch

Cuisine American

Prep Time 25

Cook Time 20

Servings people

Ingredients

2 slices 1-2 day old sturdy bread cut 3/4" (20mm) thick
2 large eggs
1/2 cup (120ml) of milk
1/2 Tsp pure vanilla extract
a pinch of salt
2 TBS unsatled butter
Maple syrup for serving

Instructions

In a medium bowl whisk together the eggs, milk, vanilla and salt.
Place the bread slices in any dish that will hold them in a single later and pour the custard over. Soak the bread for 15-20 minutes until it is fully and thoroughly saturated. Turn slices over several times to make sure the bread is evenly soaked.
While the bread is soaking, pre-heat the oven to 350°F (180°C)
Heat the butter in a non-stick, oven proof skillet over medium heat. When the butter stops foaming lay the bread in the pan and cook for 2-3 minutes till the bottom is a nice golden brown color. Lift a corner of the bread and take a peek underneath to check and leave it another minute or so if necessary to get the right color.
Flip the slices over and immediately put the pan in the oven to bake for about 12-15 minutes. At the 10 minute mark keep an eye on it. When the bread begins to soufflé a little that is an indication the custard is just set but still soft and creamy.
Remove from the oven and serve the toast with toppings of your choice. Enjoy.

Notes

To get breakfast on the table quicker the bread can be left to soak overnight in the fridge, tightly covered with plastic wrap. Remove it from the fridge and set aside while the oven pre-heats to take the chill off a bit.

Regular store bought sandwich bread doesn't work too well with this method. It tends to fall apart when thoroughly soaked. If that's all you have it's better to use the Ted Kramer (from the movie) method of dip and fry.

For toppings you can stick to a simple maple syrup and a pat of butter with perhaps a dusting of powdered sugar. Or you can dress it up with berries or seasonal fruit and whipped cream as you please.