How To Make Great French Toast
This is the first item I am crossing off my 101 goals in 1001 days list. I really liked my French Toast experience, and I am happy to recommend it. Here are my tips for doing it right (based on my vast experience (of cooking it once)):
- Follow Alton Brown’s Recipe. I thought it was exceptionally tasty and very easy, even for a novice like I am.
- Use a loaf of Challah bread. If the loaf has raisins, then even better.
- When slicing the loaf make straight cuts. This allows the whole slice to make even contact with the pan.
- Cut the slices a few hours before you need them, and leave them out. This helps them dry out and lets them firm up a bit.
- Don’t heat the honey for 20 seconds. This is dangerously long. Five or eight seconds should be fine.
- Add cinnamon and a little vanilla extract to the egg mixture.
- Use fresh eggs that are high in Omega-3 fatty acids. (No, you won’t taste any difference, but they are better for your health and your soul.)
- Keep the heat on medium low, NOT medium. Otherwise they will brown or burn too quickly without the middle cooking.
- I didn’t try it this time, but I bet that some cooked bananas, apples, or peaches would be an excellent addition to this meal.
- The oven serves dual purpose of finishing the cooking process and holding the pieces till they are ready to be eaten. So, don’t skip this step.
Good luck and bon appetite!