RENCH TOAST
Adapted loosely from Barefoot Contessa Family Style, Challah French Toast
Serves 3
2 large eggs
1/2 cup milk
1/4 teaspoon pure vanilla extract
1 teaspoon good honey
1/8 teaspoon kosher salt
3 slices brioche, challah or day old country bread
Cinnamon
Unsalted butter
Serving Options:
Honey
Fresh berries
Pure maple syrup
Good raspberry preserves
Sifted confectioners' sugar
Directions
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, milk, vanilla, honey, and salt. Slice the bread in 3/4-inch thick slices. Soak one slice in the egg mixture for about 30 seconds per side. (Note: if your bread is fresh it will soak up the egg mixture immediately so soak for only a few seconds, likewise if it is stale it may need to soak for longer than 30 seconds. Barefoot Contessa recommends 5 minutes but I think that is way too long and the bread would turn to mush.)
Heat about 1 teaspoon (enough to cover bottom of pan) of butter in large saute pan over medium heat. Sprinkle cinnamon on each side of bread once coated with egg mixture and add the soaked bread slice to saute pan, cook for 2 1/2 to 3 minutes on each side, until nicely browned.
Serve immediately or place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. Serve hot with honey, maple syrup, berries, raspberry preserves, and/or confectioners' sugar.
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