New Orleans Style French Toast
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- 5 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- pinch salt
- 1 tbsp. sugar
- 2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 12 thick slices day old french bread, (use a regular sized loaf, not the skinny baguette type
- 6 tbsp. butter, plus more as needed
1Preheat oven to 375. In large bowl, whisk together eggs, milk, cream, salt, sugar, vanilla extract, cinnamon and allspice. Soak bread slices in custard mixture for at least 30 minutes or til completely saturated.
2Melt a few tablespoons butter in large nonstick skillet over medium heat. Add bread in batches and lightly brown, about 2 minutes per side. Don't cook too dark, as additional browning will occur in oven.
3Transfer to lightly buttered, foil lined baking sheets and bake for 10 minutes. After 10 minutes, remove and turn each slice over. Put back in oven for another 10 to 15 minutes or til browned and the bread springs back when tested with a finger. Serve at once. Face: The thrifty French, who pride themselves on the short life of their bread, are believed to have invented French toast as a way of using up bread that is no longer fresh. The french name for this tasty morsel is pain perdu, or "lost bread."