Prep 16 mins
Cook 30 mins
This is a restaurant-quality recipe that I have been making since receiving the January 2009 issue. It is an outstanding recipe! I use Pepperidge Farms Farmhouse Hearty White when I make this dish. You can also use challah, Arnold Country Classics White, or Thomas' English Muffin Toasting Bread. The key to this dish is the hearty 1/2 inch thick slices.
- 8 slices hearty white bread (large slices)
- 1 1⁄2 cups milk, warmed
- 3 large egg yolks
- 3 tablespoons light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted, plus
- 2 tablespoons unsalted butter, for cooking
- 1⁄4 teaspoon table salt
- 1 tablespoon vanilla extract
- maple syrup
- Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread for 8 minutes, turn bread over and bake another 8 minutes (center should remain slightly moist). Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- In the meantime, whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt and vanilla in large bowl until well blended. Transfer mixture to 13"x9" baking pan.
- Soak bread in milk mixture until saturated but not falling apart (approximately 20 seconds per side). Use a firm slotted spatula, pick up bread slice and allow excess milk to drip off, repeat with remaining slices. Place soaked bread on a platter.
- Heat 1/2 tablespoon butter in 12 inch skillet over medium-low heat (I use an electric griddle at about 350 degrees). When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, approximately 3-4 minutes. Flip and continue to cook until second side is golden brown, about 3 to 4 minutes longer. Transfer to baking sheet in oven. Wipe out skillet with paper towels, and repeat cooking with remaining bread. Use 1/2 tablespoon of butter per each batch. Serve warm, along with some maple syrup.