I had bread from one of the CSA partners Companionship Bread that I had not managed to eat in the first three/four days after baking. There are no preservatives in this bread, so it was getting stale. It was the perfect time to try making French Toast.
We aren’t big breakfast people so this isn’t one of my strong cooking areas. I make a few things well, but that’s it. So I had to do a little research and came up with the below. It’s not bad, but I need to improve it a little. It’s a combo of probably 5 different online recipes so I won’t provide links here.
According to one set of what to do/not do, letting the eggs and milk come to room temperature before whisking together means they will mix more thoroughly so you don’t have bits of egg that cook rather than forming a custard.
I used one large egg and 6 small to medium eggs. About the only thing I remember from Home Ec back in the dark ages is to break each egg into a separate container first before adding to the big bowl so that if you get a little shell in it, or it is a bad egg, you don’t mess up the rest of the eggs.
I sliced the bread, trying to get 3/4 to 1 inch thick. It turned out to be too thick for our tastes, so I will make the slices a bit smaller next time.
I beat the eggs throughly before adding anything else. I wanted the yolks and whites well incorporated. Then I added 1 1/2 cups of half and half and milk, 1 tablespoon of sugar, 1 tsp of vanilla, 1 tsp of cinnamon, and whisked the bejeezus out of it.
Placed the bread in a casserole dish and poured the custard over it to soak.
Some said to soak 5 minutes, flipping once, another said 15-20 minutes, another had you just dipping it in the mixture. I split the difference.
Meanwhile I heated a large skillet over medium heat, melting 1 tablespoon of butter and 1 tablespoon of vegetable oil. According to different sources, the oil keeps the butter from burning while the butter adds flavor. Or something like that.
This was another place where plans went awry. I probably should have used my flat griddle. The toast browned unevenly.
Should be about 2-3 minutes each side. I did a few things wrong. I didn’t realize the burner was on the smaller setting so the pan really wasn’t hot enough when I first put in the bread slices. They got the custard ‘foot’ so there were bits of cooked egg. No problem, I peeled them off.
I also turned up the heat because I thought it was cooking too slowly, and impatience is not a virture here (as it is not in so many other areas of life). Some of them got a little overbrowned.
Overall though, not a bad first effort. And Steve had no problem eating a plateful.