I would have to say that French toast is one of my favorite breakfast meals. But, in the past, I’ve had trouble making it without the bread getting soggy. But, no more. I learned a little tip from my buddy Martha that makes it perfect every single time.
3/4 cups half-and-half or milk
1 tablespoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 slices bread (I use what I have on hand, but the thicker, the better)
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Syrup and powdered sugar, for serving
- Whisk eggs, milk, vanilla, cinnamon and nutmeg together. Put the mixture in a shallow baking dish (I used a pie pan) for dipping.
- Dip bread in the egg mixture. Turn slices over to cover thoroughly. (You can let it marinate, if you have time.)
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown. (The half and half mixture of butter and oil works well to avoid burning.)
- Transfer bread to the wire rack and place in the oven while cooking remaining bread. (This is the trick to non-soggy French toast.)
- Repeat process with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with powdered sugar and syrup.