FRENCH TOAST

French Toast

Cooks Illustrated perfect french toast,

8    large slices hearty white sandwich bread or a good – quality challah

 1   1/2 cups whole milk (warmed)

3     large egg yolks

3    T. light brown sugar

1/2 t.    ground cinnamon

2 T    unsalted butter (melted)

1/4   t.  table salt

1 T.    vanilla extract

Maple Syrup

Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on baking sheet in the oven. Bake bread until almost dry about 16 minutes, flipping slices half way through. Remove bread from rack and allow to cool about 5 minutes.

Whisk milk, yolks, sugar, cinnamon, 2 T melted butter, salt and vanilla in large bowl until well blended.  Transfer mixture to 9×13 dish.

Soak bread in milk mixture until saturated but not falling apart, 20 sec per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drop off.; repeat with remaining slices. Place soaked bread on another baking sheet or platter.

Heat a tablespoon of butter in a skillet over medium. When foaming subsides,  use slotted spatula to transfer bread to pan. Cook until golden on each side approx. 4 minutes per side.

*** Tip about Cinnamon*** Did you know that not all cinnamon is equal.See the type below called Saigon Cinnamon, it is so much more potent. The stores that make and sell the famous cinnamon rolls use this higher potentcy cinnamon, it gives it that extra kick of cinnamon flavor!! I’ve only seen it on Spice Islands brand.