Many people (including myself) believe that all you need to make french toast is bread, custard, and a pan. Wrong! In order to make french toast just like the restaurants and top chefs do you must… wait for it… use a day old or stale bread. Yup that’s right. I’ve even gave you links to various articles and videos just to prove it (Alton Brown, About.com, Chef John Mitzewich).
So, Why is it sooooooo important that you use old or stale bread instead of fresh bread? Well as Alton Brown said
“Fresh bread will just fall apart when the batter hits the pan, Stale bread soaks up the custard while remaining sturdy.” – Alton Brown
You can’t make good french toast without completing this step!
- 2 thick slices of french bread that is stale or a day old
- 2 large eggs
- 2 tbsp of milk (preferably homemade Almond milk)
- cinnamon (How much cinnamon you ask. I don’t know just add until you think it’s enough. It’s your recipe not mine)
- 1 pinch nutmeg
- vanilla extract (optional)
- 1 or 2 tbsp of honey (or sugar)
- 1 tbsp of coconut oil or butter
- Powdered Sugar (optional)
STEP 1) If you haven’t already done so, make sure your bread is stale! If it’s not stale leave the slices out on your (CLEAN) counter for eight hours (yeah… you heard me… that’s what you get for not making sure your bread was stale.
STEP 2) Preheat oven to 400 degrees.
STEP 3) In a medium size bowl (preferably with a flat bottom), combine eggs, milk, cinnamon, nutmeg, vanilla extract, and honey. Whisk thoroughly (you don’t what any sight of eggs whites sitting on your french toast do yah? Then mix!).
STEP 4) Add bread to custard and soak on each side for 30 seconds.
STEP 5) Remove bread from custard and set on a baking rack for 2 minutes. Heat oil in a nonstick pan to medium heat.
STEP 6) Place bread in pan and cook on each side for 1 minute or just enough for the outside to get gold brown and crispy.
STEP 7) Remove bread from pan and back onto rack. Then place the french toast and rack in the oven and cook for 8-12 minutes.
STEP 8) Top with powdered sugar
- For a thicker batter add 1/2 tablespoon of flour to the custard before mixing.