Saturday, March 5, 2011
Vanilla Cinnamon French Toast
As for the bread, you will need somewhere around 4-7 pieces depending on how big your slices are. I prefer to cook with sourdough bread, but try and avoid any loafs with holes in them. Picking the bread can be tricking, but its worth the extra time. A bread that isn't fluffy will most often create soggy french toast. A fluffy bread that is not densely packed and has a lot of holes will be too dry. You want thick, dense yet fluffy sourdough bread. I also strongly advise against using a whole wheat bread. This bread is often to dense and takes away from the sweetness of the french toast. Besides no one is eating french toast to be healthy.
Heat your frying pan. Once it is hot add some butter so the french toast does not stick to the pan. Keep the pan on medium to low heat.
Place a piece of bread in your egg and milk mixture. Press down on the bread with a fork for roughly two seconds so that the bread slowly starts to sink within the egg and milk mixture. Then quickly flip the bread over and repeat. Transfer the bread to the frying pan. You do not want the bread to soak for too long in the egg and milk mixture, otherwise it will get to heavy and the bread may begin to tear or break into pieces. This is never pretty. However, you want to make sure that the egg and milk mixture have soaked all the way through the bread so you don't end up with a dry middle.
Now the hard part begins. Everyone likes their french toast cooked differently. Some like it soggy and some like it really crispy. I find that cooking each side for 3-5 minutes usually satisfies most people. However, the second side often cooks faster. I suggest experimenting a little with your first piece.
As for the toppings, I prefer powdered sugar and fruit, but maple syrup isn't that bad either. If you are being adventurous I would try putting Nutella on an extra crispy piece. I know some people like their french toast with peanut butter, although it has never been a favorite of mine.