French Toast

Let's cook

1. 1

   Use stale bread

   Day-old bread cut thick — at least an inch — is essential. Fresh bread falls apart in the custard.

   💡

   If your bread is fresh, dry the slices in a 300°F oven for 8 minutes first.

2. 2

   Whisk the custard smooth

   Whisk the eggs first on their own until completely uniform, then add the milk, cream, sugar, vanilla, cinnamon, and salt. Streaks of unbeaten white cook into rubbery patches.

3. 3

   Soak, do not dunk

   Soak each slice 20 seconds per side. It should be saturated but still hold its shape when lifted.

   💡

   Under-soaked is dry bread; over-soaked collapses in the pan. Twenty seconds a side.

4. 4

   Fry on medium

   Melt butter in a pan over medium heat and cook 3 minutes per side until deep golden and slightly puffed.

5. 5

   Rest briefly

   Rest 1 minute on a rack — not a plate — so the underside does not steam soft, then serve with syrup and berries.

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