the french (toast) connection

Sunday morning is an ode to breakfast in our house, and lately I have been having a craving for a little french toast, that ingenious homage to stale bread.  But I didn't have any stale bread, and really, I think properly made french toast is worth the purchase of a loaf of bread particularly well suited to the goal of a crispy exterior and a custardy center.  So, yesterday, I picked up a loaf of challah bread at the local grocery, sliced up some 3/4-inch thick slices, and left them out overnight to dry out a bit.

thick slices of rich egg bread ready to take a dip

I made a custard of three eggs, a cup of half and half, a tsp of cinnamon, and a tablespoon of agave syrup.  I used the agave because I had it on hand.  Honey, maple syrup, or just plain old sugar will work just as well.  Once the bread has been dipped in the custard, setting it on a wire rack for a few minutes will give the custard a chance to  penetrate the bread all of the way through.  The secret to very thick french toast is a two step cooking process, which may seem like a pain, but it isn't really.  Heat your oven to 375.  Once you have griddled the french toast it is going in the oven for a little while, to help the custard set up a bit at the center of the bread.  See it as a bit of a respite.  You can set the table, pour some juice, and maybe scramble some eggs while it cooks.

the toast browns beautifully on an electric griddle

Just set the cooked french toast back on the wire rack and place the rack on a rack in the upper third of your oven.  20 minutes in the oven will give you an amazingly tender, but not mushy, interior in the french toast.  And it will stay piping hot while you tend to the remainder of your meal.

Sunday morning perfection--just add butter and maple syrup

Yes, I will admit this plate is calorie bomb.  But if you are going to splurge, all the more reason to make sure it is worth every bite.