WEEK 49
Your Best French Toast
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 how you make French toast!
28 entries
About the
Contests
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 »
Contest Slideshow
Your Best French Toast
photo 1 of 15
The essence of French toast: eggs, challah and cream.
photo 2 of 15
photo 3 of 15
photo 4 of 15
Cream, eggs. That's all.
photo 5 of 15
Cream plume in a sea of eggs.
photo 6 of 15
We love whisking.
photo 7 of 15
photo 8 of 15
Slice the challah about 3/4-inch thick.
photo 9 of 15
You can use a griddle -- we used an iron skillet.
photo 10 of 15
Reminds us of the Burj al Arab hotel.
photo 11 of 15
photo 12 of 15
Don't drain them too much -- you want the challah to remain moist.
photo 13 of 15
photo 14 of 15
photo 15 of 15
Contest Slideshow
Your Best French Toast
photo 1 of 16
photo 2 of 16
Dilly-dallying yet again...
photo 3 of 16
3 eggs make this a thick, rich custard.
photo 4 of 16
The wood rasp doing what it does best: grating nutmeg.
photo 5 of 16
The French bread slices looks like soldiers awaiting their turn for a dip.
photo 6 of 16
photo 7 of 16
A teaspoon of vanilla joins the sugar and spices.
photo 8 of 16
A little rum, a pinch of salt, a good whisking, and the custard is done.
photo 9 of 16
Make sure the slices are fully saturated with the custard -- this will ensure a tender, spongy interior.
photo 10 of 16
Fineartdaily recommends an oiled griddle or pan. We chose Amanda's trusty cast iron skillet.
photo 11 of 16
What could that poor little piece of bread have done to deserve such a withering look?
photo 12 of 16
Make sure not to crowd the pieces in the pan, or they won't brown nicely.
photo 13 of 16
The second batch goes for a swim.
photo 14 of 16
It took us about 2 minutes per side to brown the French toast and cook it through.
photo 15 of 16
photo 16 of 16
All Entries
-
MERINGUE FRENCH TOAST
added by dymnyno
about 3 years ago -
Honey Creme Brulee French Toast
added by Nestingproject
about 3 years ago -
Overnight Apple-cinnamon French Toast
added by Sandy
about 3 years ago -
Challah French Toast Bread Pudding
added by Oui, Chef
about 3 years ago -
Merguez and Goat Cheese Stuffed French...
added by clintonhillbilly
about 3 years ago -
Bruléed (lemon curd) French toast with...
added by Kitchen Butterfly
about 3 years ago -
Cornflaked French Toast with Rum sauce
added by Kitchen Butterfly
about 3 years ago -
Baked french toast
added by Shannon Worrell
about 3 years ago -
Buttermilk French Toast with Jay's Peanut...
added by vvvanessa
about 3 years ago -
French Toast Suzette
added by CottageGourmet
about 3 years ago -
Gooey Pecan French Toast Casserole
added by CherylDLee
about 3 years ago -
French Toast Kabobs
added by Kayb
about 3 years ago
