WHY THIS FRENCH TOAST RECIPE WORKS
Cooking French toast 2 pieces at a time isn't any way to feed a table filled with hungry people. We wanted a recipe that allowed us to cook eight slices right away. Without a skillet large enough to carry eight slices of bread, we turned to the oven—drying the bread within the oven before the soak gave it enough structure to face up to an extended, deep bath within the custard without falling apart. To prevent the French toast recipe with a soggy texture, we soaked the bread for 30 seconds on both sides then let the slices rest briefly on an elevated rack, allowing any excess surface custard to drain away. We place the soaked bread slices on a preheated pan to ensured our French toast came out of the oven crisp and golden.
GATHER YOUR INGREDIENTS
- 8 slices white sandwich bread
- 6 eggs
- ¾ cup of whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ¼ cup of vegetable oil
- 6 tablespoons light brown sugar
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
KEY EQUIPMENT
All-Purpose Whisks
INSTRUCTIONS
Adjust the oven rack to lower-middle position and heat oven to 300 degrees. Bake the bread about 8 minutes per side on a rimmed baking sheet until dry. Let the bread cool for 5 minutes, after increase the oven temperature to 475 degrees.
Whisk eggs, whole milk, vanilla, lemon juice, and salt in a pan. Soak four slices bread for about 30 seconds per side in egg mixture until its saturated. Transfer to wire rack and repeat with the remaining slices.
Pour oil onto a rimmed baking sheet, turning sheet to coat. Transfer to the oven for about 4 minutes and heat until just smoking. Using a fork, stir the brown sugar, maple syrup, and cinnamon in a small bowl until the mixture resembles wet sand.
Arrange the soaked bread on a hot baking sheet and bake for about 10 minutes until golden brown on the first side. Flip the bread and sprinkle evenly with sugar mixture. Cook the sugar about 6 minutes until it is deep brown and bubbling—cool toast on a wire rack for 2 minutes and serve.