My Take on Martha Stewart’s Recipe for French Toast

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In all the years I’ve been cooking breakfast, I have never been able to perfect French toast. It seems simple, whisking the eggs, milk, vanilla together, then letting bread soak for a bit before frying in pan.

 

But my French toast recipe always left me with slices that were too eggy, almost framed with a fried egg boarder. And sometimes the insides were soggy, even if the outsides were crispy.

 

I’ve found that with French toast, a few minor details can mean the difference between failure and perfection.

 

Martha Stewart’s Perfect French Toast recipe is what opened my eyes to how French toast should be prepared. It’s not difficult, nor is it terribly time consuming. What it IS, however, is crispy on the outside, and fluffy on the inside – with hints of lemon, cinnamon and vanilla throughout.

 

Perfect French Toast

adapted from Martha Stewart’s recipe

 

{Print this recipe}

Prep: 20 minutes | Cook: 10 minutes | Serves: 4

Ingredients
4 slices of crusty Italian bread, sliced 1-inch thick
3 large eggs
3/4 cup whole milk
1 tablespoon pure vanilla extract
1 tablespoon lemon zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon granulated sugar
1/4 teaspoon sea salt
2 tablespoons salted butter
1 tablespoon canola oil

Directions

Whisk the eggs, milk, vanilla, lemon zest, cinnamon, nutmeg, sugar and salt together. Set the bread in a single layer in a shallow baking dish. Pour the liquid over the bread, making sure to coat the top of each piece. Let the bread soak for 5 minutes, then flip the bread.

 

Heat the butter and canola oil over medium in a large skillet. Once the butter becomes foamy (about 5 minutes), add the soaked bread in one layer and let it cook for 4 minutes, then flip. Cook for another 4 minutes, then add additional minutes on each side to make sure it’s evenly golden brown.

 

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Serve hot with butter and syrup, or a dusting of powdered sugar.
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