Simply put, I totally dig french toast. There’s something so decadent about warm bread coated with a sweet eggy mixture, toasted to delicious perfection and drench in maple syrup. Mmm. It’s deceptively easy to make and if you don’t dig egg but need to get your protein on, it’s the perfect way to disguise your egg in a sweetened toast! I have tried countless (yes, countless!) French toast recipes over the years and have finally nailed it! This recipes differs slightly from your traditional French toast as it contains a bit of flour which creates a beautiful leavening and crisps up the toast perfectly without it tasting too “eggy”.
You can use any time of egg bread but I prefer Challah. You can use a braided Challah or a traditional loaf bread which I’ve used here as the Whole Foods market in my neighbourhood was out of braided Challah. You need to use an egg based bread so the French toast has some structural integrity and doesn’t break down when add to the milk mixture.
Nutmeg and cinnamon adds a depth of flavour to the French toast that is hardly noticeable but creates a great flavour.
The orange zest creates a real freshness and acidity in an other wise sweet bread. I wouldn’t skip this step as I think it really adds to the flavour profile of the French toast.
The French toast mixture needs to be whisked between dredging the toast slices as the flour may start to settle.
Ensure the heat is just right: not too high and not too low. A super high heat will cause the outside to brown without cooking the bread through and a super low heat won’t produce a crispy golden edge.
Fluffy French Toast
4 large slices (or 8 smaller slices) Challah bread, Brioche bread (or another egg bread), sliced 1/2 inch thick
1 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon orange zest
1/4 teaspoon salt
2 tablespoons brown sugar
1/4 cup all-purpose flour
1-2 tablespoons unsalted butter
Powdered/icing sugar and maple syrup for serving
In a large shallow bowl whisk the eggs thoroughly. Add the milk, nutmeg, cinnamon, zest, salt and brown sugar and continuing whisking. Add the flour slowly while whisking so as to avoid clumps in the batter.
Dip the bread in the batter turning to coat both sides evenly (about 8-10 seconds per side). The bread should not be completely soaked. It should be heavy with the egg mixture but should not be falling apart.
Heat a non-stick griddle or skillet on medium heat and add the butter 1 tablespoon at a time. Cook the bread slices until browned on both sides. Add more butter as necessary.
Dust with icing sugar and drizzle with good quality maple syrup before serving. Serve alongside fresh fruit and berries.
Yield: 4 servings.
RECIPES OVER THE LAST FEW MONTHS: Fattoush Salad, Veal Scallopini with Saffron Mushroom Sauce, Mint and Coriander Chutney and Dashboard Cookies and Raspberry Lemonade and Veal Fricassee
and Flaky Buttermilk Biscuits and Banoffee Pie and Caterpillar Bread and Osso Buco and Apple Cinamon Rings and Beef Confetti Rice