Weekend Breakfast: French Toast
One of the nicest things about Saturday mornings is the opportunity to cook and eat a leisurely breakfast. This morning, that breakfast was french toast. The secret to french toast is letting the bread soak in the egg mixture for at least 5 minutes. It needs to be thoroughly saturated, rather than a quick dip. I flavor mine with lemon zest, but you also might use orange zest or vanilla.
- 1 loaf of french bread, sliced into 3/4″ thick pieces
- 4 eggs, beaten
- 1/2 cup milk
- Zest of one lemon
- Fresh grated nutmeg (a few grates, or 1/4 teaspoon)
- 1/2 teaspoon cinnamon
- 2 tablespoons all purpose flour
- Vegetable oil
- Confectioner’s sugar (for garnish)
In a large bowl, whisk together eggs, milk, lemon zest, spices and flour. Place slices of bread in mixture and let sit for 3 minutes. Turn, and let sit for at least 2 more minutes. Bread should be thoroughly saturated.
Place a skillet on high heat. Add 1/4 inch of vegetable oil. (You’re almost deep frying the french toast–so that it will be light and crispy on the outside, and custardy on the inside.) When oil is hot, place soaked bread in the pan. Let cook for 1-2 minutes, or until a lightly browned, crispy crust has formed, and then flip. Let cook another 1-2 minutes. Repeat with the remaining bread. Place cooked bread on clean paper paper towels to soak up excess oil. Sprinkle powder sugar on top, and serve with warmed maple syrup.