It all started with a bottle of Mexican white vanilla extract that my mom brought back from, well, Mexico. And a loaf of weeks-old homemade bread hiding in the fridge. One indulgent, explosive thought came to me: mmmm, vanilla French toast! So I set about it, paying more attention than I normally do to Sunday breakfast because I was so eager to try this heavenly-smelling vanilla. And I realized this: there are four keys to the best French toast on the planet.
1) The Bread: homemade is best, because, well, it just is. And you can slice it as thick as you want. And it should be slightly stale, so it has a mighty thirst to soak up all the eggy goodness.
2) Spike up that egg mixture! For one slice, I used one egg, a couple tablespoons of half-and-half, a splash of 1% milk, a dash of good, Mexican cinnamon, about a tsp of sugar and – if you can find it – clear, Mexican vanilla extract - about a tsp, maybe a touch less. Oh, and a dash of salt (salt makes everything better – it doesn’t make it taste salty, it just heightens the flavors).
3) The Soak: You’ve got to treat your bread to a long, luxurious soak in that egg mixture. Soak both sides in the egg mixture for a while. Like 30 minutes per side. It comes out sort of bread pudding-ish – but not.
Thick-sliced, semi-stale homemade bread takes a Sunday morning soak in a rich, flavorful egg bath.
4) Saute and then BAKE! Yes! If you’re making good, thick French toast, you’re just not gonna get it cooked through in a frying pan. Nope, the inside is gonna still be cool and kind of disappointing. So, saute in a pan with some butter to get everything all golden brown and crispy and then put it on a baking sheet into a 350F oven for 10 minutes so it gets cooked all the way through and then it puffs up and gets even more golden brown and delicious!
Best French Toast on the Planet: Golden brown, crispy on the outside, tender and rich on the inside!
I like to serve syrup on the side, in a ramekin, for dipping. And a small side of bacon, to add that crispy, smoky, salty contrast. Get out. With a cup of coffee, the Sunday papers and a soft, comfy bed, it’s the perfect Sunday morning ritual. Enjoy!
To my blog partner, the Lazy Cook: There is no whole wheat, no flax seeds, no microwaving or toasting involved here. No, it’s real cooking, and it’s crazy good!
Where was my invite for breakfast???
We might have to have a “Breakfast for Dinner” meeting of the Sisterhood of the Traveling Pans!
Yum! I’m doing French toast using semolina bread next weekend, had to get a bunch written since I only have my iPhone with me. Can I try some of the Mexican vanilla? Amy
I’m glad there are Crazy Cooks like you to remind us what good French Toast is all about! When you said to “spike” the egg mixture, I was actually expecting another step …
I can smell it all the way over here (the other end of Lakeview) OMG!
Might have to have you guys over for brunch soon! I am OBSESSED with that Mexican vanilla. Made a batch of choc chip cookies and used it (and some Mex cinnamon – get OUT!) Baked 2 cookies; freezing the rest.
This looks sooo good — I was just thinking about French toast yesterday! But alas, Liz, no Mexican vanille — just made a batch of my own over the weekend (vodka, vanilla beans, jar, dark place for a month), and await its readiness. Then I’m making your French toast…mmmm, so perfect with the bacon on the side.