Nutmeg-Coated Creamy French Toast

Nutmeg-Coated Creamy French Toast
Epicurious  | April 2011
by Janice Cole
Yields: Serves 4

Golden crisp on the outside yet tender on the inside, here is the ultimate in French toast. The additional egg yolks give extra richness, body, and color to this twist on the classic. This recipe is perfect for entertaining because it’s made the day before. Simply fry and serve in the morning.
Ingredients
One 1-pound loaf unsliced bread, preferably challah, brioche, or another rich egg bread, or a firm, fine-textured white bread
5 eggs plus 3 egg yolks
1/4 teaspoon salt
1 cup half-and-half or milk
1/2 cup plain yogurt, preferably Greek
3 tablespoons granulated sugar
2 teaspoons ground nutmeg, plus 1/8 teaspoon
Butter or canola oil for frying
2 tablespoons powdered sugar
Maple syrup or fruit preserves for serving
print a shopping list for this recipe

Preparation
Cut the bread into thick slices a little shy of 1 inch see Note). Arrange the bread in a single layer in a 13-by-9-inch pan, using an additional 8-inch square pan if necessary.

Whisk the eggs, egg yolks, and salt together in a medium bowl for 1 to 2 minutes, or until they are light, frothy, and completely smooth. (There should be no bits of egg or stringiness remaining, or you will have pieces of cooked egg on the toast.) Whisk in the half-and-half, yogurt, granulated sugar, and 2 teaspoons nutmeg until well blended. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight, carefully turning the bread once or twice if possible.

When ready to cook, preheat an electric nonstick griddle to 350°F or heat a nonstick skillet over medium heat. Lightly brush the griddle or skillet with some butter and cook the bread in batches for 6 to 8 minutes or until golden brown on the outside but still soft in the center, turning once. Adjust the heat as necessary.

While the bread is frying, stir together the powdered sugar and 1/8 teaspoon nutmeg and put in a fine-mesh strainer. Sprinkle the hot French toast with the powdered sugar mixture and serve topped with maple syrup or preserves.

Note:
The bread is thickly sliced so the center of each slice will stay creamy, but if the slices are too thick, the center will not cook in the time it takes to cook the outside.
Read More http://www.epicurious.com/recipes/food/views/Nutmeg-Coated-Creamy-French-Toast-364870#ixzz1LGdj8PA6

Advertisements
This entry was posted in Breakfast. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s