Custardy French Toast

Submitted by The_Swedish_Chef

"This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 slices cinnamon raisin bread (or which ever type you'd enjoy. I use Sunmaid Cinnamon Swirl Raisin Bread)
• 3 eggs
• 3⁄4 cup milk
• 1 tablespoon sugar
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract
• 1⁄2 teaspoon ground cinnamon
• 2 tablespoons butter (for fry pan or grill)

directions

1. Directions for immediate French Toast: Yield 8 slices.
2. Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
3. 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.
4. 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.
5. 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.
6. 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.
7. Directions for Over-Night French Toast:.
8. 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.
9. 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.
10. 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.

Reviews

[ElaineAnn]

What a wonderful treat for breakfast! I fried it up and it was like dessert with no guilt. Cinnamon raisin is my favorite too. Thanks for sharing Swedie! Made for Pick A Chef Spring 2011.

 

[npshepherd27]

I love this recipe. It really lives up to its name of Custardy. I make it with thickly sliced French or Italian bread from the bakery at the grocery store. I make it on the griddle and serve with sliced bananas, fresh blueberries, fresh sliced strawberries, sprinkled with powdered sugar and then warm maple syrup. We love it for just us but it’s good for a small group of overnight guests. I haven’t tried the overnight method. I will, if I have a crowd. It’s fairly quick doing it stove top.

 

[Cupcake-Princess]

I made this for the Spring 2010 PAC. This was very yummy. I used challah bread. I did the baked method, I really liked how you can make the night before, then just put it in the oven in the morning. I topped it with my homemade blueberry sauce. Thanks for the great recipe.

 

[SarasotaCook]

Yum! Made it for us 16 crazy campers this weekend. Great! I used a simple box brand bread (don't be mad) in the bread maker. One of the rules of our camping trip. NOTHING store bought. I cheated, but did make the bread myself. It was very good. I cut it a bit thicker which worked great since I had to cook it in cast iron over the fire pit. I served with rum strawberries. Strawberries, rum, brown sugar and saute until reduced. Powdered sugar of course. The toast was golden brown, custardy and creamy and good. Not a piece was left behind. I think that means ...Great Recipe! Thx SC

 

[Squirrel_whisperer]

This was so yummy. I wanted to make french toast for Sunday morning brunch but forgot to set it up on Saturday. Found this one that can be made right away and it was so good. Doubled the recipe because we had a full house and everyone licked their plates clean. Nice and custardy like the title calls it.