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Sunday, December 29, 2013

Back to Basics: French Toast


For years, I served as my dad's sous chef. He taught me almost everything I know about cooking, and he inspired my love of food.  Nowadays, there are few things my dad will willingly admit I cook better than he does.

However, this French Toast recipe is an exception. My dad and my siblings request this recipe every time I come home.  The vanilla and sugar in the recipe lends a slight sweetness to the French Toast, but it is not overwhelming or cloying.  

Buy yourself some challah, invite your friends or family over for brunch, and impress them with this recipe that is ready in under 15 minutes!

Challah French Toast
Adapted from The Best Recipe Cookbook
Makes 4-5 slices

1 large egg
2 tablespoons unsalted butter, melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/3 cup all purpose flour
1/4 teaspoon salt
Dash of ground cinnamon
4-5 slices of day old challah, 3/4 inch thick

Heat 10- to 12-inch skillet over medium heat for 5 minutes.

Meanwhile, beat egg lightly in shallow pan or pie plate.  Whisk in butter, then milk and vanilla, and finally sugar, flour, salt, and cinnamon.  Whisk until smooth.

Soak bread in the egg mixture (but try not to oversaturate!) for about 40 seconds on each side.  Swirl 1 tablespoon butter into the hot pan.

Pick up bread from the egg mixture, and allow extra mixture to drip off.  

Place the prepared bread in the skilled, and cook until golden brown (about 1 minute and 45 seconds on the first side, and about 1 minute on the other side).  Serve immediately!

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