Thursday, December 29, 2011

French Toast



From the kitchen of One Perfect Bite...Last week I made a loaf of brioche so I could prepare this version of French toast for our Christmas breakfast. The recipe that I use comes from Cook's Illustrated and it has been my favorite for over ten years now. While they have changed their recipe overtime, I still prefer the original version and have done very little to alter it. The folks at Cook's Illustrated/America's Test Kitchen take umbrage with changes being made to recipes they have developed and I wouldn't dream of altering their ingredients list for a post. I have, however, slightly changed the instruction because I prefer to use an electric skillet or griddle when I make French toast or pancakes. I think the steady heat of electric appliances is better for this type of application and it makes for a better presentation. At least in my hands. The flour and the quick egg dip used in this recipe makes for a firm toast that has a wonderful flavor but is not the least bit soggy. I really think you will like this. You can make the toast with a thick-sliced challah or a good sandwich bread if you do not want to use brioche and once you've tried the original recipe, you might want to experiment with different flavors. This is a lovely way to start the day. Here's the recipe.

French Toast
...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
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 to 5 slices day-old brioche or challah sliced 3/4 inch thick or 6 to 8 slices sandwich bread

Instructions:

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 brioche or 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. Yield: 4 to 5 slices.









One Year Ago Today: French Dip Sandwich

















Two Years Ago Today: Chopped Clam and Bacon Dip

29 comments:

Priya said...

Cant take my eyes from those irresistible french toast,just love it.

Coleen said...

PERFECT comfort food!!!

T.W. Barritt at Culinary Types said...

The electric skillet is always the way to go especially with French toast and pancakes. I learned that from my Mom and Dad, and I have used my own electric skillet the same way for years!

My Little Space said...

French toast is my always favourite. It's good to have something light after the X'mas dinner. Take care & of coz not forgetting to wish you a very Happy 2012.
Blessings,
Kristy

Tanna at The Brick Street Bungalow said...

Made with homemade brioche... oh, my!! blessings ~ tanna

Rosemary said...

I love your description of America's Test Kitchen taking "umbrage" at recipe derivations! The flour is the secret to a non-soggy result, isn't it. My mom, too, always used an electric skillet to make French toast. And that bread! Oh my, I agree.

Hovkonditorn said...

Delicious!

laurie said...

oh my this looks good, I have never saw French Toast dipped in a batter like liquid, it sounds heavenly,, I'm trying this for certain, Happy New Year to you!

What's Baking?? said...

I'm not a big fan of french toast as it's very oily after frying but since yours is done in an electric skillet, hmm..i guess it will taste better. thanks for the recipe, mary, maybe one day I shall try this and since I don't have an electric skillet, maybe I could use the oven instead. lol

The Path Traveled said...

I love french toast! As I was looking at today's recipe, I noticed the one year ago French dip sandwich and remembered I made that last year when you posted it. My hubby loved it and I haven't made it in so long. Thanks for the reminder!

Jenn said...

Oh how I would have loved to have been invited to breakfast on the day you made these!!! YUM :)

Claudia said...

I've never made French Toast with flour... but must admit this is picture-perfect. In agreement with the electric skillet. Sometimes I'm lazy and don't pull it out - and I can never control the temp.

Pondside said...

I always use an electric skillet too, and my French Toast is a favorite of my nephews who remember it from childhood. Flour - now that's a new one and I'm anxious to try it. A good thing can always be improved!

Kim said...

It's been a while since I had french toast! Think I'm gonna try your recipe, it looks really good!

Only Fish Recipes said...

wow...perfectly made french toast !

Rita said...

My favourite treat; my husband always prepares this for me now that there are just teh 2 of us; I am spoiled.
Rita

That Girl said...

I prefer using an electric griddle for pancakes - never thought to use it for french toast!

Jo-Lyn's Cup Cakes N' Candies said...

that looks amazing!! :)

Joanne said...

French toast is all about the bread. And the cinnamon. This looks delicious!

Slice of Southern said...

My perfect bite would be this french toast! Love it!

black eyed susans kitchen said...

The only problem I have coming here is that I always leave hungry...mouth salivating. That French toast is comfort food at its best!!

teresa said...

mmmm, i just love french toast, this is just gorgeous, wonderful way to start the day.

Amalia said...

Yum, I love french toast, it's definitely one of my favorite breakfast foods! This looks so wonderful and delicious! It's simple and easy, which I love and you can dress it up or eat it just the way it is. I also love Cook's Illustrated, they always have great recipes :)

Susan Lindquist said...

Looks perfect! My Dad swears by an electric skillet too! I don't have one, but I do have a large stovetop skillet that I heat over two burners until its uniformly hot ... no problems flipping with such a large surface! Wink, wink!

Ginny said...

I remember seeing them make this on the "America's Test Kitchen" show. I thought I copied the recipe but haven't been able to find it, so now I will try it!!! A quick question, I want to make the french dip sandwiches below. What kind of vinegar can I use instead of sherry? I think you mentioned a certain kind, but I have not heard of it.

Anna said...

I made a french toast casserole for Christmas morning and it was a big hit - a favorite of my mother's for many years. Can't go wrong with french toast, hmm? :D

Shug said...

I sometimes order french toast from one of our local fast food places. I can tell you that I had MUCH rather enjoy a peice of your delicious French toast!

I may never order from Sonic again after seeing your toast..

Sharon Koenig said...

Sounds.. and looks good! I might add a little cinnamon too, sounds like that'd go well with it. :)

Thanks for the tip with the electric griddle, I could see how that'd work well for french toast!

radha said...

This really yield non-soggy slices. Loved it.

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