2 tbsp unsalted butter
8 slices sandwich bread
hearty white bread, could also use challah
1 1/2 cups whole milk
3 whole egg yolks
from large eggs
3 tbsp light brown sugar
1/2 tsp cinnamon
2 tbsp unsalted butter
for cooking
1/4 tsp salt
1 tbsp vanilla extract
maple syrup
This is the best French toast preparation we've ever tried. It takes some time and organization to prepare, but the results are simply amazing. The bread is crunchy on the outside and moist and rich on the inside. Thanks again Cook's Illustrated for cracking the code on yet another classic recipe.
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.
In a large measuring cup or equivalent, whisk together the milk, yolks, sugar, cinnamon, melted butter, salt, and vanilla. Transfer to 13x9" baking pan.
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.
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.
Serve the French toast warm with maple syrup table side.