How To Make Basic French Toast Easy Recipe Delicious

Thursday, January 23rd, 2014 - Cake Recipes
RecipesFastFood.COM – How To Make Basic French Toast Easy Recipe Delicious. eventually! I have this one figured out. I am not much for following recipes exactly (except for with ovenovenbaked goods). In the case of french toast, I always glimpsed my mother crack an egg, whisk in a little milk, sprinkle with cinnamon, soak the baked bread & fry it up. A drizzle of syrup & I was a joyous kid.

As an mature person, I had not found such yummy achievement. First, my bread was dry in the middle. Then, I soaked it so long it was falling apart. Then, there was too much egg so it was too egg-coated. Since I don’t handle cooking malfunction well, I aborted french toast in my kitchen all simultaneously & made pancakes my weekend morning meal heal.

In a latest consideration with my friend, I cited my french toast anguish. She quickly spouted off her recipe & proportions. I hadn’t thought of a little sugar & a touch of vanilla. And, it turns out, I DO need to assess out the milk. I used Buttermilk white baked baked baked bread from the plain vintage food store store & pursued the underneath recipe. achievement! My married man agreed that it was, by far, the best french toast to arrive out of my kitchen.

INGREDIENTS
  • 1 1/2 cups whole milk, at room temperature
  • 5 large egg yolks
  • 1 large egg
  • 4 tablespoons unsalted butter (1/2 stick), melted & cooled slightly
  • 2 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • Vegetable oil
  • 1 (1-pound) day-old loaf white bread, cut into 1-inch-thick slices
  • Powdered sugar, for serving (optional)
  • Maple syrup, for serving (optional)
INSTRUCTIONS
  1. Heat the oven to 200°F & arrange a rack in the middle. Place a baking sheet in the oven.
  2. Place the milk, egg yolks, egg, butter, sugar, vanilla, cinnamon, & salt in a shallow dish (a 13-by-9-inch baking dish works well) & whisk to the eggs are broken up & evenly incorporated & the sugar has dissolved.
  3. Coat the bottom of a large cast-iron / nonstick frying pan with a thin layer of oil & heat over medium heat to shimmering.
  4. Place a few slices of bread in the milk mixture & let sit for 15 seconds. Flip the slices over & let sit for another 15 seconds. Pick up the bread, let the excess milk mixture drip off, & lay the slices in a single layer in the pan. Cook to browned on the bottom, approximately 3 to 4 minutes.
  5. Flip & cook the second side to browned, approximately 3 minutes. Transfer to the heated baking sheet to keep warm. Repeat with the remaining bread slices. Dust with powdered sugar & serve with maple syrup, if desired.

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