Add the remaining butter for your next two slices of bread. Remove the first two french toast slices.
You can keep them warm under a lid while the rest cook. If your pan can only fit one piece of bread, don’t force it. Repeat 9 with the second slice of bread, nudging if they both need room to fit.This creates french toast that doesn’t quite cook up tender and is too soggy. The total time in the egg shouldn’t be longer than 15 seconds per side, or it will soak up too much egg. Turn the break over, again lightly pressing.The bread is soaking up the egg mixture like a sponge. Slip a piece of bread into the dredge, pressing lightly with your fork or clean fingers.We will be cooking two slices of french toast at once. Preheat your pan to medium and add ½ of the butter.This is how your dredge will look with the cream, cinnamon, and vanilla incorporated.You may need to add a T of water or milk if your mix is thick. Using a whisk or fork, scramble the eggs.You will mix and dredge in the same bowl. Break your eggs carefully into the dish.When I made this recipe today, I used Sara Lee Artesano that was already four days past its expiration, but not stale. Some people say you should use dried-out bread, but I don’t think it’s necessary, and I’m just not a fan of that chewy texture. Whether I pair this with bacon, sausage or just syrup and butter, it’s the brunch dish I can’t live without. So yeah, you need that french toast dish/bowl/pan, and you can finagle it however you need to because this french toast is going to blow your mind. If you have the perfect french toast dish in your kitchen, do tell us about it! ( Here’s an oval one on Amazon that we have in our set also.)īut someone please make us a curved, low-sided, non-plastic, non-metal, moisture-resistant, durable dish long and wide enough to dredge french toast. We recently purchased a Staub baking dish that’s the perfect size for dredging/soaking french toast, but it’s still not MADE for it. Pasta bowls work well as long as you don’t have to buy four at a time.įor a long time, I just used a pie pan like this Pyrex one. My big stainless steel mixing bowl was almost comical, but I was getting desperate. The beauty of it was the low sides with a diameter large enough to handle a big piece of bread (but TOO long/wide and the egg spreads out too far-like in a casserole dish).Ī cereal bowl had high sides and wasn’t long enough. It served as a bird bath (long story) and the perfect french toast dredging dish.
Cinnamon french toast recipe cracked#
In college, I had purchased a thrift-store 1970s-yellow dish that I kept until it finally cracked in two. This might seem strange considering the utter tidal wave of kitchen gadgets and cookware in the world, but we’ve had a hard time finding the perfect bowl to make french toast in. The secret is using a second egg, a bit of cream, and thick-cut bread. I’ve been playing with this recipe for decades, but this, by far, is the best cinnamon french toast recipe that gets me revved up for breakfast, brunch, or comfort food, anytime!