French Toast
This perennial favorite is all about the bread. There is simply no worthy substitute for homemade bread.
French Toast
Serves 4 to 6
7 eggs
1 cup whole or 2% milk
1 teaspoon vanilla extract
½ teaspoon salt
8 thick slices homemade white or wheat bread
¼ cup butter
Directions
Preheat oven to 325°. Beat eggs with milk, vanilla extract, and salt in a rectangular baking pan that will comfortably hold 4 slices of the bread.
Place one layer of bread in the pan. Wait a minute and flip over. After another minute, place
the other 4 slices of bread under the first batch so they now soak in the eggs. Wait a minute and flip them to their other side. After a few minutes, turn both layers of bread over. Jockey the bread around in the eggs, so all surfaces get an equal soaking and the bread absorbs all the egg mixture.
If a bread slice begins to fall apart, carefully place it on top, out of the egg.
Heat 2 tablespoons of the butter in a cast-iron pan or skillet large enough to hold 4 bread slices. When the foam begins to subside, add 4 slices of bread and sauté over medium heat until golden brown, 3 to 4 minutes. Turn the bread over and repeat. Place the cooked French toast on a cookie sheet and put in oven to stay warm while you repeat the cooking process with the other 4 pieces. Plate, serving whole or slicing bread on a diagonal. Sprinkle with powder sugar or tuck in some butter, though it is not necessary. Drizzle with maple syrup and serve.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
