Toby's French Toast

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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 6 -8
    6 -8 use equivalent egg substitute or 6 -8 egg whites, for up to half of the eggs
  • 12
    teaspoon salt
  • french sourdough bread or hearty whole wheat bread, something with lots of flavor
  • butter or olive oil, for pan frying (yes, olive oil, preferably extra virgin)
  • 6 -8
    slices bread, of your choice
  • sour cream or cream cheese (any or all, as accompaniments)
  • sausages or ham slices (grilled as desired, and kept in a warm oven until French bread cooks)
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DIRECTIONS

  • Whisk cream, eggs, and salt until well combined.
  • Don't omit the salt unless you just can't have it.
  • Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
  • Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
  • Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
  • Refrigerate overnight, gently turning bag several times.
  • The bread is very fragile by the time it soaks up most of the egg.
  • If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
  • When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
  • Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
  • Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
  • Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
  • If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
  • Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
  • Serve with desired accompaniments.
  • It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
  • It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
  • In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
  • To reheat, warm in a skillet or in the microwave.
  • It makes a great quick snack or impromptu meal.
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