Bell less Whistle less Damn Good French Toast
Description
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's 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, powdered sugar, and the like.
Ingredients
- 1 loaf challah bread
- 3 large eggs
- 1/2 cup heavy cream
- 2 to 4 tablespoons unsalted butter, plus more for serving
- maple syrup, for serving
Directions
- Slice the challah into ¾- to 1-inch-thick slices. In a small bowl, whisk the eggs and cream.
- Heat a griddle or flat grill pan over medium-high heat. Melt 1 tablespoon of butter for every 2 pieces of French toast, swirling the butter around to cover the surface.
- Dip a slice of the bread into the egg mixture; turn and repeat. Cook for about 90 seconds, until golden on one side. Turn and continue to cook for about 1 minute, until the second side is golden.
- Serve with more butter and the maple syrup alongside.
