French Toast*

I was watching an episode of America’s Test Kitchen I had recorded a while ago but hadn’t gotten around to watching. I was pleased to see that their uber-French toast recipe wasn’t too far from mine, but had one important difference worth calling out: flour.

So here’s the recipe.

One loaf of bread, sliced (challah, ciabatta, or sourdough work great)
4 eggs
1 C heavy cream
3 T brown sugar
1 T vanilla
1 C milk
1/3 C flour
maple syrup

  1. Whisk the eggs, cream, sugar, vanilla, milk and flour in a casserole dish.
  2. Dip the bread for about a minute per side.
  3. Melt 1/2 tablespoon butter in a skillet and cook on medium for about a minute and a half per side.
  4. Serve with a small pat of butter and maple syrup.

Note: I’ve experimented with a lot of breads and found sourdough, ciabatta and challah work for me. You want something that’s not going to be sweet, is absorbant but won’t fall apart with the egg/cream mixture.

I refuse to call this “Freedom Toast,” and think that whole movement has its head up its proverbial posterior.