French Toast

by Annie Copps
Wednesday, Nov 16, 2016




Ingredients

  • 1 cup milk
  • 6 large eggs
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
  • 6 tablespoons unsalted butter, divided
  • Maple syrup

 

Directions

Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting on a sheet pan. Let sit at least 2 minutes, but not more than 3.


In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

Yield: 4-6 Servings

 

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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