Printable Version (Recipe Only)
Yesterday morning was rainy, Littlest was at preschool, and I was working from home, so I decided to treat myself. (Did I mention I'm back to working work? More dish on that later. :) )
French Toast for One
Time: 20 minutes
- 2 thick slices of bread (about 3/4" thick). I like brioche, challah, and Texas toast. Slightly stale is even better.
- extra maple syrup or powdered sugar to finish
- butter for cooking
For the custard:
- 1 large or XL egg
- 1/4 cup whole milk (If you like it richer, you can use half and half or cream. If lighter, lowfat milk.)
- 1 pinch kosher salt
- a few grinds or small pinch of cinnamon
- 1/4 teaspoon vanilla extract
1) In a medium bowl, mix all the custard ingredients and beat or whisk until thoroughly combined. (Sometimes I like to pick out the chalaza, which is the twisty white cord, from the egg.)
2) Pour the custard mixture in a baking dish and soak your bread in the custard, flipping after about 20 seconds to make sure both sides absorb the mixture.
3) Preheat your frypan to medium, melt about a Tablespoon of butter on it, and spread the butter around.
4) Cook your French Toast for about 3 to 4 minutes per side or until each side is golden brown, and the center of the bread has firmed up from the custard cooking through. If you see that the toast is browning too quickly for the custard to cook through without burning the toast, turn the heat down just a little bit.
* If you can't fit both whole pieces of bread on your pan or griddle, cutting the bread slices in half might enable you to arrange them so you can cook them all in one batch.
6) Enjoy with a drizzle of maple syrup or sprinkling of powdered sugar. Or both! :)