Friday, February 4, 2011
• 6 extra-large eggs
• 1 1/2 cups half-and-half or milk
• 1/2 teaspoon pure vanilla extract
• 1 sugar
• 1/2 teaspoon salt
• 8 Slices of challah, brioche or Texas Toast bread
• Unsalted butter
• Vegetable oil
Preheat the oven to 200 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, vanilla, sugar, and salt.
Dip the slices in the egg mixture, turning once, until coated.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat.
Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
Place the cooked French toast on a sheet pan and keep it warm in the oven.
Cook the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
Serve hot with maple syrup or any of the variations below.
A dusting of powdered sugar
Slivered almonds, strawberries and orange zest
Blueberries, lemon zest
Sliced banana, toasted walnuts and maple syrup
Posted by L. Schnable Kaldor at 5:10 PM