Everyday French Toast
We developed this recipe to work with presliced supermarket bread that measures 4 by 6 inches and is ¾ inch thick. Be sure to use vegetable oil spray here; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking. Top with maple syrup or confectioners’ sugar, if desired.
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 tablespoons unsalted butter, melted
- 1 cup milk
- 8 slices hearty white sandwich bread
1. Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees. Generously spray bottom and sides of 18 by 13-inch rimmed baking sheet with vegetable oil spray. Whisk eggs, vanilla, sugar, cinnamon, and salt in large bowl until sugar is dissolved and no streaks of egg remain. Whisking constantly, drizzle in melted butter. Whisk in milk.
2. Pour egg mixture into prepared sheet. Arrange bread in single layer in egg mixture, leaving small gaps between slices. Working quickly, use your fingers to flip slices in same order you placed them in sheet. Let sit until slices absorb remaining custard, about 1 minute. Bake on lower rack until bottoms of slices are golden brown, 10 to 15 minutes. Transfer sheet to upper rack and heat broiler. (Leave sheet in oven while broiler heats.) Broil until tops of slices are golden brown, watching carefully and rotating sheet if necessary to prevent burning, 1 to 4 minutes.
3. Using thin metal spatula, carefully flip each slice. Serve.
PHOTO CREDIT: CARL TREMBLAY