We realized this week that we haven't done enough breakfast-related contests. So, with only 3 weeks left of the first 52, we thought we'd ask for your best version of this much-beloved breakfast treat. Whether you use challah or Pepperidge Farm, keep it simple or stuff it full of something delicious, we want to know...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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The essence of French toast: eggs, challah and cream.
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Cream, eggs. That's all.
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Cream plume in a sea of eggs.
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We love whisking.
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Slice the challah about 3/4-inch thick.
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You can use a griddle -- we used an iron skillet.
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Reminds us of the Burj al Arab hotel.
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Don't drain them too much -- you want the challah to remain moist.
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Dilly-dallying yet again...
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3 eggs make this a thick, rich custard.
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The wood rasp doing what it does best: grating nutmeg.
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The French bread slices looks like soldiers awaiting their turn for a dip.
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A teaspoon of vanilla joins the sugar and spices.
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A little rum, a pinch of salt, a good whisking, and the custard is done.
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Make sure the slices are fully saturated with the custard -- this will ensure a tender, spongy interior.
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Fineartdaily recommends an oiled griddle or pan. We chose Amanda's trusty cast iron skillet.
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What could that poor little piece of bread have done to deserve such a withering look?
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Make sure not to crowd the pieces in the pan, or they won't brown nicely.
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The second batch goes for a swim.
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It took us about 2 minutes per side to brown the French toast and cook it through.
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