A toast to the french, french toast that is
French Toast with whatever is in your fridge style
Weekend mornings are jewels within my weekly repertoire. I take the pups out, get the house nice and toasty warm, brew some coffee, and then rummage through the fridge to see what is on the menu for breakfast.
:: two very dry, week old, challah knots, buttermilk, exactly 4 eggs, heavy cream = French Toast!
I also had four pieces of bacon and some very ripe fruit: mango, kiwi, pear, asian pear. I cut up the fruit and put a little honey in it. The fruit was so juicy that it made it own lovely sauce.
One thing to note is that traditional french toast does not have buttermilk. So if you don't want to use it, just substitute all cream or milk. The buttermilk makes the batter super thick, so the soaking time will probably be longer depending on what type of bread you use. Challah is my favorite because it is dense and has a little sweetness to it. French bread works as well. Regular sandwich bread will work, but don't let it soak, just dip it in the batter and immediately into the pan. Sandwich bread breaks down very fast when moisture hits it.
Dry challah bread, or another type of heavy bread cut into 1/2" thick slices.
4 eggs, beaten
1 C butter milk (if you don't have butter milk use additional cream)
1/2 C cream
1 tbs ground cinnamon
1 tbs vanilla
1/2 tsp mace. Or nutmeg. I like mace because it has a little bit more zing to it. But, they are very similar.
3 tbs butter or oil
Mix the beaten egg, cream, cinnamon, vanilla, and mace in a bowl and pour into a flat baking pan with high sides.
Place the sliced bread into the baking pan. The time to soak really depends on how dry your bread is.
Flip the slices once or twice through the soaking process.
Let the bread sit and soak until the surface of the bread feels mushy and the batter has soaked through all the bread. Don't let it sit so much that the bread starts to break down or you will have mushy french toast. Because my bread was SO dry I had to soak my slices for about 20 minutes flipping every 5 minutes to test their saturation. The buttermilk assisted in the lengthy process.
Place a large pan on medium and let it heat up.
Meanwhile put a baking dish in your oven and turn on to the oven to warm setting or as low as it can go. You'll want to keep the french toast warm while doing your batches.
Put 1 tbs of butter or oil into the bottom of the pan. If you are using a nonstick pan this should be enough butter. If you are using a non seasoned cast iron or other type pan you will probably need more to prevent from sticking.
Take a soaked slice of bread out of the batter letting it drip off a little before placing into pan. Fill up the pan leaving 1/2" - 1" space between each slice.
Cook on one side until slightly brown (about 5 minutes). Flip your bread and cook on the other side until slightly brown as well. The second side usually has a shorter cooking time.
Place the finished slices in the pan in the oven. Put another tbs of butter in the pan and repeat until done.