French Toast Extra Crisp Cooks Illustrated Recipes

EXTRA CRISPY FRENCH TOAST

Steps:

• Mix together the flour, sugar, vanilla, salt and cinnamon.
• Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
• Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
• If the oil smokes, your pan is too hot; turn down the heat.
• With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
• Let the oil drip off, as much as possible.
• To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.

PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)

Steps:

• Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
• Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
• Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
• Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
• Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

FRENCH TOAST - EXTRA CRISP - COOK'S ILLUSTRATED RECIPE

Steps:

• EXTRA-CRISP FRENCH TOAST Serves 4. Published January 1, 2009. From Cook's Illustrated. For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas' English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking. INSTRUCTIONS 1. Tear one piece of bread or challah into 1-inch pieces and process with 1 tablespoon light brown sugar, and 1/4 teaspoon ground cinnamon in food processor until finely ground, 8 to 12 one-second pulses (you should have about 1/2 cup crumbs). 2. Adjust oven rack to middle position and heat oven to 300 degrees. Place remaining 8 pieces of bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. 3. Whisk milk, yolks, remaining sugar and cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan. 4. Soak toasted bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 tablespoon bread crumb mixture over one side of each slice of soaked bread. 5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread, crumb-mixture side down first, to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately. Keys to Perfect French Toast 1. START WITH DRY BREAD Drying bread in 300-degree oven before soaking and frying leads to toast that's soft, not soggy. 2. HOLD THE WHITES Using yolks, not whites, in soaking liquid cuts down on eggy flavor. 3. SOAK PROPERLY Soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess.