Bell-less, Whistle-less, Damn Good French Toast

By • May 16, 2010 67 Comments

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Author Notes: There are things in life that just ought to be simple, and to my taste buds, French toast is one of them. Mine has only three ingredients, depending on the quality of the bread to carry the dish, and the quality of the accompanying butter and syrup to finish the dish to perfection. It is critically important to use good quality challah for French toast. I had no idea how important until I tried it the first time. I'll never go back. Fresh fruit is an acceptable add-on, but preserve me from cinnamon, confectioners sugar, and the like. - KaybKayb

Food52 Review: There's nothing to making this French toast. But there is one thing that makes it exceptional: cream. KayB cuts to the chase, forgoing spices and extracts, and focussing instead on eggs, cream and challah. You whip together the eggs and cream, which form a custardy mixture, then dip the eggy bread into this custard -- make sure to gently squeeze the bread with your fingertips to draw the eggs and cream to the center -- and fry them in butter. Outside is a crisp crepe-like shell. Inside, pudding. What are you waiting for? - A&MThe Editors

Serves 4

  • 1 loaf challah bread
  • 3 eggs
  • 1/2 cup heavy cream
  • butter, for grilling and serving
  • Good maple syrup, for serving
  1. Slice challah into 3/4 to 1-inch thick slices.
  2. Whisk together eggs and cream.
  3. Heat a griddle or flat grill pan over medium high heat, and add 1 tbsp butter for every two pieces of French toast it will accommodate; swirl butter around to cover surface.
  4. Dip slice of bread in egg and cream; flip and repeat. Add to griddle, and grill until golden (approximately 90 seconds) on one side; flip and repeat.
  5. Serve with additional butter, if desired, and good quality maple syrup. The experience is enhanced with the addition of good quality smoked bacon.

More Great Recipes: Breakfast & Brunch|Rice & Grains|Bread|Breakfast

Topics: Breakfast

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