Sunday Brunch French Toast

From Cook's Country | December/January 2008

Why this recipe works:

Cooking French toast two pieces at a time is no way to feed a table full of hungry diners. We wanted a French toast recipe that allowed us to cook eight slices at once. Without a skillet big enough to hold eight slices of bread, we turned to the oven. Drying the bread in the oven before the… read more

Cooking French toast two pieces at a time is no way to feed a table full of hungry diners. We wanted a French toast recipe that allowed us to cook eight slices at once. Without a skillet big enough to hold eight slices of bread, we turned to the oven. Drying the bread in the oven before the soak gave it enough structure to withstand a long, deep bath in the custard without falling apart. To prevent a French toast recipe with a soggy texture, we soaked the bread for 30 seconds on each side and then let the slices rest briefly on an elevated rack, allowing any excess surface custard to drain away. Placing the soaked bread slices on a sizzling, preheated pan ensured our Sunday Brunch French Toast came out of the oven crisp and golden.

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Serves 4

Be sure to use a firm-textured bread such as Arnold Country Classic White or Pepperidge Farm Farmhouse Hearty White here.

Ingredients

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