Total Time: 20 Min
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.
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
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.