Food Illustrated Really Good French Toast Recipes

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

FRENCH TOAST

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.

REALLY FRENCH TOAST

Steps:

• Whisk the egg, sugar, milk and ginger, then pour into a large flat dish.
• Place the croissants cut-side down in the mixture to soak for a few minutes. Turn to soak on the other side.
• Melt half the butter in a frying pan over a medium heat; two batches are probably required.
• Fry the croissants until golden, then flip to cook the crusty side.
• Serve with a drizzle of honey or a dollop of whipped cream.

FOOD ILLUSTRATED - REALLY GOOD FRENCH TOAST

Steps:

• Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread for 8 minutes, turn bread over and bake another 8 minutes (center should remain slightly moist). Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
• In the meantime, whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt and vanilla in large bowl until well blended. Transfer mixture to 13"x9" baking pan.
• Soak bread in milk mixture until saturated but not falling apart (approximately 20 seconds per side). Use a firm slotted spatula, pick up bread slice and allow excess milk to drip off, repeat with remaining slices. Place soaked bread on a platter.
• Heat 1/2 tablespoon butter in 12 inch skillet over medium-low heat (I use an electric griddle at about 350 degrees). When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, approximately 3-4 minutes. Flip and continue to cook until second side is golden brown, about 3 to 4 minutes longer. Transfer to baking sheet in oven. Wipe out skillet with paper towels, and repeat cooking with remaining bread. Use 1/2 tablespoon of butter per each batch. Serve warm, along with some maple syrup.