Incidents of an aimless mind.

Sunday, June 21, 2009

Something about Sundays

This is one of my most treasured recipes! I found it about two years ago in an old Cooks Illustrated magazine. It gives you a french toast that has a nice crisp exterior and is custard-like creamy on the inside. Pure heaven!

What you need:

1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 - 5 slices day-old challah bread (3/4-inch-thick) or 6 to 8 slices day-old sandwich bread

What to do:
1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.

2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.

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