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The Best French Toast

February 20, 2015

My husband has told me many times, he is NOT a fan of french toast.  I love french toast.  Hmmm.....this, of course, posed a predicament on mornings where I though french toast would be the perfect breakfast.  And he did not.

So, I would make him something like breakfast burritos and french toast for myself.  Even when I discovered this amazing recipe and wanted so bad for him to try it, nope, he would prefer something else he said.  Then finally one day I convinced him to try a bite.  He liked it.  And now, he actually asks for french toast for breakfast.  Hooray!!

The reason he didn't think he liked french toast was because it was often soggy.  This recipe is not.  This recipe has flour added to the egg mixture which helps to crisp the exterior.  Additionally, I've found soaking bread that has been dried out slightly for only a few seconds in the egg mixture makes a perfectly non-soggy piece of french toast.

**I put the bread slices in the oven for a few minutes while I bake a side of bacon in the oven. {lay bacon on a foil-lined cookie sheet and bake in a 400 degree Fahrenheit preheated oven for 15-20 minutes.}  Watch the bread closely and only allow to start drying out.  Remove from the oven and set aside.**

The Best French Toast
source:  slightly adapted from a recipe by America's Test Kitchen
Serves 3-4

8 slices high-quality white sandwich bread or Italian loaf bread
6 Tablespoons unsalted butter, divided
1 cup milk
1 large egg
2 Tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup all-purpose flour

Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit.  Arrange the bread on a wire rack set over a baking sheet and bake until slightly dried, about 15 minutes.  **see note above about using an already warmed oven**

While the bread is in the oven, melt 2 Tablespoons of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon and salt in a medium bowl.  Slowly whisk in the flour until smooth.  Pour into a large, shallow dish {I use a pyrex pie plate}.

Heat a 12 inch nonstick skillet over medium heat.  Add 1 Tablespoon of the remaining butter and heat until just beginning to brown.  Lightly whisk the egg mixture and soak 2 pieces of the bread for about 15 seconds per side.  Remove the bread from the egg mixture, allowing excess to drip back into the dish, then add to the heated skillet.  Cook until golden brown on both sides, approx. 2 1/2 minutes per side.  Repeat with remaining butter and bread.


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