The addition of flour made me curious to try it and I'm glad that I did. Another culprit could be leaving your bread to soak in the custard mix for too long. If you are worried about the French Toast being undercooked in the center, the oven also slowly finishes the French Toast off, so to speak. This one is the winner of all those I've tried. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. But there's also a practical reason why it's uniquely a weekend dish: it requires multiple steps, considerable prep and cooking time, and adequate post-meal downtime to surrender to a carb and sugar-induced coma on the couch. Your email address will not be published. Transfer toast to a baking sheet, and place in the oven. Not mixing the custard thoroughly You don't want pieces of egg white showing up on your perfectly browned slices. I added more cinnamon (1 1/2 tsp total) and an extra tsp. She lives in New York. Transfer the bread to the jelly roll pan or cookie sheet and try to leave any access liquid behind (I use a slotted spoon to transfer the bread and hold the bread over the pan to let some of liquid run off before putting it on the large surface pan). Lower oven temperature to 200F (to keep cooked french toast warm). Cook bread on each side until golden brown. Sounds weird, maybe, but tastes and looks great.) Serve warm with butter, powdered sugar, and/or maple syrup. This French toast recipe is different because it uses flour. French toast is the champion of brunch. Not preheating the panIf the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. Add butter to a skillet, and cook over low heat. Not preheating the pan If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a foot on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep -- the eggs will start cooking as soon as they hit it. There are a few reasons why your French toast might turn out soggy. Especially when there are so many ways to make it! My kids love to eat these as french toast sticks. The milk mixture does need to be stirred up frequently because the flour does tend to settle on the bottom of the bowl. That's how the restaurants get it so perfect, and that's the secret to making it like they do. This classic brunch recipe might seem simple, but it's a weekend dish for a reason. Otherwise, the butter will burn and little black bits will stick to the next batch of French toast. We asked Bon Appetit's assistant food editor Alison Roman to work around our most common French toast mistakes. A great tasty homemade quick breakfast... these are now a staple in our freezer! Anyway for Mother’s day this year I was searching for a recipe to make my mom for breakfast. This will help prevent the butter from burning. Whether you brush a thin layer of melted and cooled butter over the inside of each slice of bread or slather on some softened butter (go for the good salted stuff! 8 cups bread (use what you have), cut into 1 inch cubes. Since there's sugar in the egg mixture (the custard), it will caramelize and burn quickly. Thank you Jessie for sharing, I really appreciate it! Only using butterGive the pan a light coating of neutral oil and butter. The ideal thickness for a slice of French toast is 3/4-1-inch thick. The results were PERFECT!! One thing all the recipes I found called for cream, which I have personally have never cooked with. In punching up our usual method, we’ve learned a thing or two about achieving the perfect balance of creaminess and texture in order to perfect this beloved breakfast classic. Just got done eating some for breakfast this morning and had to post a review right away, so good!!! 8 thick slices bread (a hearty white bread should work, about 1/2" slices), 2 tablespoons unsalted butter, melted plus extra for skillet. Your email address will not be published. Slowly pour liquid over the bread, try to saturate each piece. Recipes and more delivered to your inbox. Cover and leave in the fridge overnight. ), it makes a big difference in keeping bread fresh — and provides extra flavor, too. We all know how to make French toast, but on a quest to see if we can make a great thing even better, we decided to tackle our usual recipe and try something a little different. And make sure to pick a kind of bread that's both spongy and sturdy enough not to fall apart during cooking. I also used brown sugar instead of white sugar. Kelli is the Food Editor for Plan & Prep content for Kitchn. It turns out this basic recipe has existed much longer than you might expect: it goes all the way back to a cookbook published in the 4th or 5th century. You can substitute and you use all real eggs. This will help prevent the butter from burning. French toast is the champion of brunch. This recipe is wonderful. Try it: Collard Green Chicken Salad Wraps. As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard to be too sweet. If you need to flag this entry as abusive, Breaking news, analysis and the latest polls on the presidential race from HuffPost’s politics team, The best recipes, kitchen tips and genius food facts. Make sure to whisk the custard until the milk, eggs and spices are well combined. And make sure to wipe out the pan after every batch, then use a fresh combination of cooking spray and butter.