French Toast

Name: French Toast
Total time: 1500 s
Yield: 2 people
Cuisine: American
Ingredients: 1 egg; 1 yolk; 1 cup whole milk (or milk with some heavy cream); 1 teaspoon orange zest (optional); 1/2 teaspoon vanilla extract (optional); Pinch salt; Unsalted butter, for cooking; 4 slices white bread, such as brioche or challah, sliced ½- to ¾-inch thick; Sugar and cinnamon; Pure maple syrup, for serving

Ricardo @tallcook

Manhattan, New York, United States

Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.

#GoldenApron23 #breakfast #Quebec #Canadian

Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.

#GoldenApron23 #breakfast #Quebec #Canadian

Ricardo @tallcook

Manhattan, New York, United States

Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.

#GoldenApron23 #breakfast #Quebec #Canadian

Here’s a recipe by Julia Moskin for the kind of French toast people line up for outside restaurants on Sunday morning.

#GoldenApron23 #breakfast #Quebec #Canadian

Saved

Ingredients

25 minutes

2 people

1egg
1yolk
1 cupwhole milk (or milk with some heavy cream)
1 teaspoonorange zest (optional)
1/2 teaspoonvanilla extract (optional)
Pinchsalt
Unsalted butter, for cooking
4 sliceswhite bread, such as brioche or challah, sliced ½- to ¾-inch thick
Sugar and cinnamon
Pure maple syrup, for serving

Saved

Steps

25 minutes

1

In a shallow bowl, whisk the egg, additional yolk, milk, zest (if using), vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
2

When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
3

Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
4

Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
5

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon and sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately with pure maple syrup.