French Toast

French Toast

French Toast is an old favorite.  Some say it is French, others claim it is not French, it is just fried, hence the name French toast.  It is pretty much a staple of breakfast foods today, especially in New Jersey diners.  As the history goes, in the 15th Henry V they called it “pain perdu” or “lost bread” it was very popular.  It was called “lost” bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying it. Pain perdu is what the French call French toast today.

Here is my favorite version of it:

  • 6 Slices of Brioche sliced Bread, about 3/4″ Thick
  • 3 Large Eggs
  • 1/2 Cup Heavy Cream
  • 1 Tablespoon Vanilla extract
  • 1/4 Teaspoon ground cinnamon
  • Pinch of fresh ground nutmeg
  • Butter

The experts say the trick is to let the bread soak at least 10 minutes, I find this makes the bread mush and falls apart.  Perhaps I should use bread that is more dry and stale, but the bread should absorb the egg/milk mixture well, but not to the point that if you lift it from the dish it falls apart or tears apart.

I used a non-stick skillet and added about a half tablespoon of butter per slice.  I added the thin slice of butter over medium heat, cooked 2-3 minutes on one side, and 2-3 minutes on the other.  It all depends on how dark/cooked you like it.  I like mine darker, not light, but certainly not burnt.  I find if you make a bunch of these, you can save them and reheat leftovers in the toaster and are just as delicious.

When you serve them, and they should be served hot, I don’t feel a need for butter since they were already cooked in butter, but definitely add real pure maple syrup. I don’t think dusting with confection sugar is necessary since its sweet enough already.  Adjust to your personal tastes.


 

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