Serves 4
For best results, choose a good challah or firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas' English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warmto touch (about 80 degrees). The French toast can be cooked all at once on an electirc griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
I N G R E D I E N T S
16 large slices hearty white sandwich bread or good-quality challah
3 ups whole milk, warmed
6 large egg yolks
6 tablespoons light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
1/2 teaspoon table salt
2 tablespoons vanilla extract
Maple Syrup
I N S T R U C T I O N S
1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cook 5 minutes. Return baking sheet with sire rack to oven and reduce temperature to 200 degrees.
2. Whisk milk, yolk, sugar, cinnamon, 2 tablespoon melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
4. Heat 1/2 tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsidesm use slotted spatula to transfer 2 slices soaked break to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue tocook until second slice is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slighly.) Transfer or baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon of butter for each batch. Serve warm, passing maple syrup seperately.