An amazing French toast recipe that works well for Challah and sandwich bread. If you don't have almond extract, substitute vanilla extract for an equally fantastic french toast.
Soak bread without over-saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
1 tablespoon of butter for each slice, 6-8 slices total
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second.
Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
From MakeBetterFood.com. . (makebetterfood.com/recipes/almond-french-toast/). Adapted from Cook's Illustrated. May 1997. (http://www.cooksillustrated.com/recipes/detail.asp?docid=5868).
1 tablespoon of butter for each slice, 6-8 slices total
5/
5 stars from
1 user.
Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes.
Meanwhile, beat egg lightly in shallow pan or pie plate.
Whisk butter into egg.
Whisk milk and almond extract into mixture.
Finally, whisk flour, sugar, and salt. Continue to whisk until smooth.
Soak bread without over-saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second.
Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
Print