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A Few of My Favorite Things…And Other Top Secret Data

23 Jan

Total Time: 20 Min
Serves: 2

For years now I’ve been making French toast using regular sandwich bread [thick Texas style] or Brioche, but have always found it to be a bit soggy in the middle. Cutting down the soak time helped little, as I still found that the sandwich bread too readily sopped up the egg mixture which resulted in French toast that was never perfect.

French Toast Heaven with Acme Rustic Sour

A few months ago I began using old baguettes that were a day or two beyond prime, and found that they yielded a nicely textured and decidedly not soggy French toast. I called them “Golden Medallions.” The result was more like the French toast I’ve ordered in restaurants. It’s really quite good.

Today I decided to try it again, but this time with Acme’s Rustic Sour French bread [sorry Semifreddi – your crust doesn’t quite make the cut]. So with fork and syrup at the ready I made my attempt, and before I knew what happened, two pieces of golden gastric bliss vanished, and in such rapid succession [thus the absence of a picture…my apologies] that I thought it good enough to post.

When you make this, you definitely want to make sure that the bread has been sitting around for a day or so: it should be bone dry.

The Secret Sauce

  • 3 large brown eggs, beaten
  • 79 ml heavy cream
  • 42.45 grams sugar
  • 1 gram cinnamon
  • 1 gram ground ginger
  • .5 gram ground allspice
  • 15 ml Vanilla Paste
  • Mineola Tangelo Zest (30 strokes)
  • Unsalted butter, for the griddle
  • 2 19.05 mm-thick slices of Acme Rustic Sour French bread (sliced and allowed to dry for 24 hours)
  • Crème fraîche, for serving

The Process

If cooking for more than one, preheat the oven to 225°.

In a large bowl, whisk the eggs with the heavy cream, then add the sugar, ground spices, vanilla paste and Tangelo zest. Transfer to a 8-by-8-inch baking dish.

Heat a large cast-iron griddle and lightly butter it. Dip the Acme bread in the egg mixture, turning a few times, until very moistened – don’t rush this part. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes per side.

If cooking for more than one, transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest.

Serve the French toast with warm maple syrup [Maple Grove Farms Pure Maple Syrup: a fantastic choice and highly regarded by CooksIllustrated.com] and crème fraîche.

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2 responses to “A Few of My Favorite Things…And Other Top Secret Data

  1. Kat

    January 24, 2010 at 12:48 PM

    smart arse with the measurement.. hehe

     
    • Christopher

      January 24, 2010 at 11:00 PM

      Oh fine :~)

      79 ml = 1/3 cup
      42.45 grams = 3 tbsp
      1 gram = 1/4 tsp
      .5 gram = 1/8 tsp
      15 ml = 1 tbsp
      19.05 mm = 3/4 inches

       

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