The Pioneer Woman Tasty Kitchen
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Perfect French Toast

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Intermediate

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Description

Decadent restaurant style French toast, perfect for Sunday brunch! The secret is baking the bread which has been soaked in custard. Wow your family and friends with this recipe!

Ingredients

  • 8 pieces Thick Sliced Challah Bread
  • 6 whole Eggs
  • 1 cup Light Cream (5%)
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Nutmeg
  • 1 Tablespoon Butter, To Taste
  • 8 teaspoons Cinnamon Sugar

Preparation

Preparation: Preheat oven to 375 degrees F and prepare a cookie sheet for baking.

Combine eggs, cream, salt, vanilla, and nutmeg in a bowl and whisk until combined.

Place bread in large baking dish, add the egg mixture and turn bread to coat. Allow bread to sit until it has soaked up all of the liquid mixture.

When the bread has soaked up all the egg mixture sprinkle top side of bread slices with half of the cinnamon sugar mixture, preheat a skillet to medium heat and add butter to the skillet.

Add slices of bread (cinnamon sides down) to hot buttered skillet and sprinkle remaining cinnamon sugar on the other side.

Cook until golden brown, approximately 2 minutes each side. When both sides of all of the bread are lightly browned, place on the cookie sheet and place in the oven for 12 – 15 minutes. Bread should come out slightly puffed.

Serve with maple syrup or other toppings of your choice.

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3 Reviews

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piescientista on 1.31.2015

I made this awhile back and can’t believe I never left a review! I didn’t use the cinnamon sugar mix, but think i will try it next time. However, the fry then bake method is perfection! I have made ALL my french toast this way ever since using this recipe.

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littletoki on 2.21.2011

i made this for breakfast today and it turned out beautifully. i didn’t have challah bread so i used cinnamon raisin bread. baking it really makes a huge difference. it turned out fluffy and crisp. no sogginess!

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llawton11 on 2.6.2011

Baking the French toast after cooking in the skillet is a great idea! I’m always worried the insides of my French toast will be too gooey and undercooked, so baking the pieces ensured not only that they would be cooked thoroughly, but also ensured all pieces were warm when served! Excellent. I didn’t have challah bread (used regular white bread pieces), only had regular heavy cream (not light cream) and I didn’t soak all of the pieces in the custard at the same time (I soaked them one-by-one before I cooked them). I’m sure the challah and specified soaking method would have resulted in even better French toast, but my results were pretty darn good. This is a no-fail recipe!

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