French Toast
This is our tried and true french toast recipe. The keys to making this french toast are: good challah bread, hot oil and a cinnamon sugar coating. Originally served as part of French Toast and Breakfast Leftovers.
- Eggnog French Toast (2004-12-29)
- Brown Bread French Toast (2005-12-07)
Ingredients
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- half loaf challah bread (cut into 3/4 thick slices)
- 2 large eggs
- 1 cup 2% milk
- vegetable oil (enough to fill 1/4 inch of the pan)
Instructions
In a prep bowl, we combine the sugar and cinnamon.
In a large pan, we add the oil so that it comes up 1/4 inch of the sides. We put the pan on the stove and raise the heat to medium.
In a small baking dish, we slightly beat the two eggs. We add the milk and mix well.
Before frying the french toast, we make sure that the oil is at the correct temperature by dipping the end of a slice of the challah bread in the egg/milk mixture and allowing the mixture to drip into the hot oil. We know that the oil is ready when the mixture sizzles immediately upon falling into the oil. The oil would be too hot if the mixture causes the oil to sizzle too intensely, blackening the mixture.
We place a slice of the challah bread into the milk/egg mixture. We quickly flip it and then remove directly into the oil. We do not allow the bread to soak in the mixture. The bread is tasty enough on its own - the mixture simply provides a coating for the french toast.
Depending on how hot the oil is, we flip the french toast after two or three minutes. We cook the other side for another minute or two. When both sides are browned, we remove from the oil and drain the toast on a paper towel covered plate. We sprinkle a little bit of the cinnamon sugar mixture over the toast.
We repeat the procedure with the remaining bread slices and serve the toast immediately.