French Toast - Little Sunny Kitchen

Prep Time 5

Cook Time 20

Total Time 25

Equipment

Ingredients

▢ 4 large eggs
▢ 1 cup (240 ml) half and half single cream in the UK. Milk or heavy cream can also be used.
▢ 1 teaspoon pure vanilla extract
▢ 1 teaspoon ground cinnamon
▢ ¼ teaspoon ground nutmeg
▢ 2 tablespoons light brown sugar or honey
▢ ¼ teaspoon salt
▢ 2 tablespoons unsalted butter for sauteing the toast
▢ 8 thick slices bread I used brioche, sliced ¾ inch thick, 1 pound (450g) in total

Instructions

Preheat the oven to 325°F/160°C, fit a sheet pan with a wire rack and set aside.
In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, brown sugar, and salt. That’s the custard.
Pour the custard into a pie plate, or any casserole dish that fits 2-4 toasts at once.
Preheat a 12-inch skillet over medium-low heat, and melt the butter.
Dip the toasts in the custard mixture, flipping after 20 seconds per side, allow any excess to drip into the dish and immediately transfer to the hot skillet.
Cook in the hot skillet for 3-5 minutes per side or until golden brown, puffed and crisp. Transfer to the sheet pan fitted with a wire rack, and allow the custard to set in the oven before serving.

Notes

Use slices of bread that are thick, about ¾ of an inch is ideal. Buy an unsliced loaf and slice it yourself, or try using thick-sliced Texas toast bread.
If your bread isn't dry enough, you can put it on a wire rack over a sheet pan and place it in the oven at the lowest temperature for about 15-20 minutes, flipping it halfway through.
Flavor variations: Add things to the custard mixture, such as lemon zest, a splash of bourbon or rum, or your favorite baking extract.
Cook the French Toast in batches. Check to see how many pieces of bread you can easily fit in your skillet, and then only soak that many in the custard at a time. I can fry 3-4 slices of bread at a time usually, and the first batches are kept warm in the oven while the next batch is fried.
Use the Oven: You won't be able to cook all of the pieces of bread at the same time, so keeping the first batch warm in the oven is practical. The extra bit of cooking also ensures that the custard is fully set, just in case it wasn't already.
French Toast Toppings: You can top french toast in a variety of ways! A dusting of powdered sugar or butter and maple syrup are two traditional ways to enjoy french toast, but you can try strawberry sauce, fruit jams or spreads, homemade nutella, whipped cream, crème anglaise, or any sweet sauce that you enjoy.
To Store: Keep leftovers well-wrapped in the fridge for up to 2 days, or in the freezer for up to 2 months. You can reheat slices in a pan with butter, the same way that you cooked them originally.

Nutrition

Find it online: https://littlesunnykitchen.com/french-toast-recipe/