French Toast Loaf Not As Eggy Food

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

FRENCH TOAST LOAF

Steps:

• Preheat oven to 350°.
• Coat a 5x9" loaf pan with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the bread cubes and mix well.
• Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
• Spoon into the loaf pan and bake for 55 to 60 minutes, or until golden.
• Remove from the pan, slice and serve with your favorite topping.
• Note: I would make this with challah or any other more substantial bread instead of just plain sliced white bread.

FIFI'S FRENCH TOAST

Steps:

• Crack eggs into a mixing bowl. Beat with a rotary beater or fork until yolks and whites are mixed together. Add milk and, if you like, cinnamon. Beat until ingredients are well mixed. Pour egg mixture into a pie plate.
• Put half of the butter in a skillet. Put the skillet on a burner. Turn the burner to medium heat and let the butter melt.
• Dip 1 slice of bread into egg mixture. Turn bread over with a pancake turner to coat the other side. Put coated bread in skillet. Repeat with second slice of bread.
• Cook until bottoms are light brown. (To check, lift bread with pancake turner and peek underneath.) This will take 1 1/2 to 2 minutes. Turn bread over. Cook until second sides are light brown (about 1 1/2 to 2 minutes more). Remove bread from the skillet.
• If necessary, put remaining butter in the skillet. Repeat Steps 3 and 4 with remaining bread and egg mixture. Turn off burner. Remove skillet from burner. If you like, serve French toast with fresh fruit and sprinkle with powdered sugar.
• Serve with a drizzle of syrup, bacon strips, and a glass of milk. *NOTE: If you don't use firm-textured bread, such as French bread, cover bread slices with paper towels and let them stand out on a counter for several hours or until they are dry.

CUSTARDY FRENCH TOAST

Steps:

• Directions for immediate French Toast: Yield 8 slices.
• Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
• Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
• Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
• Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
• Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
• Directions for Over-Night French Toast:.
• Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
• Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

DISNEY'S FRENCH TOAST LOAF

Steps:

• Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
• Mix the cream, eggs, vanilla and remaining cinnamon together to make a batter.
• Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
• Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.).
• Place loaf pan on some paper towels in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
• Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.

FRENCH TOAST LOAF (NOT AS EGGY)

Steps:

• Tear bread into chunks, approximately one inch or so. Divide into two bowls.
• Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
• Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
• Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
• Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
• Dot with butter and drizzle with maple syrup.
• Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.