How To Make French Toast Even Better than the Diner

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How To Make French Toast

Yield: Makes Makes 8 slices, about 4 servings

Ingredients

• 8 (3/4-inch- to 1/2-inch-thick) slices challah or brioche bread
  
• 6 large eggs
  
• 4 large egg yolks
  
• 1/2 cup heavy cream or half-and-half
  
• 1 tablespoon vanilla extract
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon kosher salt
  
• 3 tablespoons unsalted butter, divided
  
• 2 teaspoons canola or peanut oil, divided
  
• Butter and maple syrup, for serving 

 Prepare the egg batter: In a 9x13-inch or 10x15-inch casserole dish or glass baking dish, whisk the eggs, egg yolks, cream or half-and-half, vanilla, cinnamon, and salt until frothy and completely combined. 

 Use a mix of butter and oil: Oil and butter have long been used together to regulate the smoke point of butter. And while the mechanism behind this occurrence might have more to do with diluting the flavor of darkened butter rather than its actual smoke point, it’s a combination that serves us well when cooking French toast. The oil helps to slow down the browning of the butter, but doesn’t stop it all together. As you cook the French toast, bits of that nutty brown-butter flavor slowly develop — much slower than they would if you cooked with just butter alone — so the the French toast has time to cook evenly without burning. A neutral oil, like canola, is the way to go since it won’t disrupt the flavor of the butter.