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French toast. [Photograph: J. Kenji Lopez-Alt.]
This straightforward recipe ought to be your go-to for fundamental French toast, created for whenever you awaken each morning and also have a longing for French toast but haven't planned for this ahead of time. It uses only staples like bread, milk, and eggs, and kitchen products like cinnamon, sugar, and nutmeg. The important thing to why it is so scrumptious and custardy would be that the ratio of egg, milk, and sugar strikes the perfect balance—neither too wet and saturated nor too firm and eggy.
Why this recipe works :
- By completely testing batch after batch, we have found the perfect ratio for eggs, milk, and sugar.
- A sprinkling of sugar at first glance of every piece results in a crisp caramel crunch.
About the writer: Daniel Gritzer is Culinary Director at Serious Eats. An old restaurant worker and itinerant farm laborer, he lives, and frequently eats, in Jackson Heights, Queens. Follow him at @dgritzer .
Serious Eats Perfect Quick-and-Easy French Toast Recipe Studying Options: Cooking Mode
Ingredients
- 6 large eggs
- 4 tablespoons sugar, plus much more for sprinkling
- Pinch kosher salt
- Pinch ground cinnamon
- Pinch freshly grated nutmeg
- 1/4 teaspoon vanilla flavoring
- 2 cups dairy
- 4 tablespoons unsalted butter for that pan, plus much more for serving
- Eight (1/2-inch thick) slices white-colored bread
- Walnut syrup, for serving
Directions
Set a wire rack on the rimmed baking sheet within the oven and preheat to 200F. If using very fresh, moist bread, arrange slices in one layer around the rack and prepare in oven, turning once, until gently toasted, about ten minutes.
Meanwhile, inside a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until completely combined. Add milk and whisk to combine.
Heat 1 tablespoon butter inside a large non-stick or surefire skillet over medium heat, swirling skillet, until foaming subsides, about a few minutes. Soak 2 slices of bread in egg bath, turning, until saturated. Add drenched bread to skillet and prepare, swirling from time to time, until browned below side, about 3 minutes. Sprinkle top side of bread with sugar, switch, and then prepare, swirling from time to time, until browned on second side, about 3 minutes longer. Transfer French toast towards the rack within the oven in one layer to help keep warm and repeat with remaining slices of bread and egg bath.
Serve French toast with pats of butter and walnut syrup.
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In the restaurant days, he cooked at a number of New York's top American, Italian and French kitchens - beginning at age 13, as he started staging in the legendary restaurant Chanterelle. After college he spent nearly annually focusing on organic farms in Italia, where he tended to animals, harvested wine grapes, and grown an olive orchard along with a winery. 5 years later, he came back to Europe, this time around harvesting almonds and Padron peppers in The country, shepherding a flock in excess of 200 sheep in Italia, and making charcuterie in France. If not focusing on, considering, cooking and consuming food, he blows off steam (and calories) being an instructor of capoeira, the afro-brazilian martial-art.