cookware
- ramekin
- baking sheet with rack
- whisk
- large measuring glass
- baking pan
- slotted spatula
- large skillet
1 | Move the oven rack to the middle position. Preheat the oven to 300°F. Melt the butter in a ramekin while the oven comes to temp. The butter will melt in a few minutes. Once the oven has come to temp, lay the bread on the wire rack inside of the baking sheet. Bake for about 8 minutes, flip, then bake for another 8 minutes. The bread should be dry but slightly moist inside. Rest the bread for 5 minutes outside of the oven. Place the empty baking sheet and wire rack inside the oven and reduce oven temp to 200°F. |
2 | In a large measuring cup or equivalent, whisk together the milk, yolks, sugar, cinnamon, melted butter, salt, and vanilla. Transfer to 13x9" baking pan. |
3 | Soak the bread in the milk mixture for 20 seconds on each side. Lift the bread from the mixture with a slotted spatula. Allow the excess liquid to drain, then reserve the soaked bread on a clean plate, platter, or baking sheet. |
4 | Heat 1/2 tablespoon of butter in the large skillet on medium-low. After butter has foamed, cook 2 pieces of bread until golden brown, about 3-4 minutes per side. Transfer the French toast into the baking sheet in the oven, wipe the skillet clean, then repeat with remaining butter and soaked bread. |
5 | Serve the French toast warm with maple syrup table side. |
source: Cook's Illustrated
notes
