Everyday French Toast
Adapted from ATK
Original recipe has 2 T of butter. Consider using half butter, half sunflower oil.
Also, if using convection oven, keep the same temp as the recipe. The last time we made this (6/18/2020) we set the oven to 400. The bottom didn't brown well.
We suggest avoiding using made from this no-knead bread). The bread didn't soak up the custard when we made French toast using this recipe :(
Ingredients
3 large eggs
1 T vanilla
1/2 tsp cinnamon (leave out if using orange zest)
zest of one orange
1/4 t salt
1 T butter
1 T sunflower oil
1 C milk
8 (or more if the shape is not bread loaf shape) of a hearty sandwich bread
Instructions
1. Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees.
2. VERY Generously spray bottom and sides of 18 by 13-inch rimmed baking sheet with vegetable oil spray.
3. Whisk eggs, vanilla, sugar, cinnamon, and salt in large bowl until sugar is dissolved and no streaks of egg remain. Whisking constantly, drizzle in melted butter and oil. Whisk in milk.
4. Pour egg mixture into prepared sheet. Arrange bread in single layer in egg mixture, leaving small gaps between slices. Working quickly, use your fingers to flip slices in same order you placed them in sheet. Let sit until slices absorb remaining custard, about 1 minute.
5. Bake on lower rack until bottoms of slices are golden brown, 10 to 15 minutes, checking the bottom with the metal offset spatula.
6. Transfer sheet to upper rack and heat broiler. (Leave sheet in oven while broiler heats.) Broil until tops of slices are golden brown, watching carefully and rotating sheet if necessary to prevent burning, 1 to 4 minutes.
7. Flip each slice and serve.
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