Originally posted September 23, 2012

french toast

I have to admit that I'm not a huge french toast fan, but having tasted the spectacular french toast at La Boulange, I suddenly realized that it could be more than a thin slice of sandwich bread wrapped in an eggy mess. This recipe delivers what I liked so much about La Boulange's take: a soft, custardy center.

Ingredients

4 eggs
1 1/2 cups whole milk or buttermilk
2 tbsp sugar
1 tsp vanilla
1/2 tsp kosher salt
4 1" slices challah
1 tbsp butter

4 servings

Directions

Whisk the eggs. Then add in the milk, sugar, vanilla, and salt. Pour into a square brownie pan. Lay the bread on top to soak. After 10 minutes, flip and soak another 10 minutes.

Heat butter in a large skillet over medium heat. Give the bread a flip, wait, and flip once more before placing it in the skillet. Cook until brown (about 5 minutes). Then flip and cook the other side.

Serve warm.

30 minutes