The Real French toast
For some strange reason, during our childhood at home, we were served something called 'French toast'. Surprisingly, it was nowhere near to what I now understand by the name. So, it was sliced bread dipped in whisked egg (off course with a generous dose of chopped onion and green chilly) shallow fried in olive oil, a little love was added along with those tomato ketchup. But as we grew up those sliced breads transformed into thick breads. I finally understood that biting into those thick bread was far more enjoyable than those zero-sized rickety sliced breads.
There is much to do with eggs. Most of us buy them in everyday and probably only boil them or simply make an omelette. A few changes will evolve the taste into something you look forward to eating.
All you need is:
- Brioche Bread Loaf – Unsliced. You will want to slice it into thick pieces yourself. If you can’t find brioche, Fluffy brown bread is a next best healthier option for it.
- 3 cups whole milk or any milk of your choice
- 5 egg yolks
- 1/2 cups granulated sugar ( brown sugar or date sugar for healthier option)
- 1 teaspoon vanilla extract
- 2 pinches salt
- 6 tablespoons butter
- Possible Toppings: Toasted almonds, fresh berries, powdered sugar, maple syrup, caramel sauce, chocolate shavings
1. Preheat the oven to 275 degrees. Lay out a large baking sheet.
2. In a large bowl, whisk the whole milk, egg yolks, sugar, vanilla, and salt together. Make sure the sugar is fully incorporated.
3. Use a serrated knife to slice the brioche loaf into 1 inch slices. (About 10 slices.)
4. Set a large skillet over medium heat. Add 1-2 tablespoons butter, depending on the size of the skillet.
5. Soak 2-3 pieces of brioche in the egg mixture for about 30-60 seconds, flipping to coat. The bread should soak just long enough to be fully saturated, without dissolving it.
6. Carefully move the soaked bread to the hot skillet. Fry the French Toast slices for 2-3 minutes per side, until golden brown. If they are cooking faster, lower the heat to medium-low, to make sure the inside is cooked through the middle.
7. Move the French Toast to the baking sheet and place in the oven to keep warm. (The longer it sits in the oven, the puffier it will become.)
8. Wipe the skillet out with a paper towel and add more butter to the skillet. (You only need to wipe the skillet if the butter residue looks dark.)
9. Repeat with the remaining slices of bread until all the French Toast is cooked. Place each batch in the oven to keep warm.
Serve warm with fresh berries, maple syrup, or your favorite toppings.