Sunday Brunch French Toast
Bread dried in a low oven, soaked in an egg and half-and-half custard, then oven-fried on a hot oiled sheet under a brown sugar crust.
Be sure to use firm textured bread, like Pepperidge Farm Farmhouse Hearty White.
Before you start: Salt goes into the egg mixture but no amount is given — a pinch, or about 1/4 teaspoon, suits six eggs.
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Ingredients
- 8 slices hearty white sandwich bread
- 6 large eggs
- ¾ cup half and half
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- Salt (amount not specified)
- ¼ cup vegetable oil
- 6 tablespoons light brown sugar
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
Directions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bake bread on a rimmed baking sheet until dry, about 8 minutes per side. Let bread cool 5 minutes. Increase oven temperature to 475 degrees.
- Whisk eggs, half and half, vanilla, lemon juice and salt in a 13 x 9 inch pan. Soak 4 slices bread in the egg mixture until just saturated, about 30 seconds per side. Transfer to a wire rack and repeat with remaining bread.
- Pour oil onto a rimmed baking sheet, turning sheet to coat. Transfer to oven and heat until just smoking, about 4 minutes. Using a fork, stir brown sugar, maple syrup and cinnamon in a small bowl until mixture resembles wet sand.
- Arrange soaked bread on the hot baking sheet and bake until golden brown on the first side, about 10 minutes. Flip bread and sprinkle evenly with sugar mixture. Cook until sugar is deep brown and bubbling, about 6 minutes. Cool toast on wire rack for 2 minutes. Serve with powdered sugar.
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