FRENCH TOAST WITH MAPLE SYRUP GLAZE

serves 4

This is a template. You can add fewer eggs. Or more eggs. You can add Grand Marnier, nutmeg, cinnamon, heavy cream, or half and half. It's pretty much impossible to mess up French toast. You can even replace the milk with eggnog.

(Alternatively, you can soak the bread overnight in the custard. The next morning, sprinkle with turbinado sugar. Bake at 350°F until cooked through, 25 minutes or so. Broil the top until golden brown.)

ingredients:
16-20 slices stale white bread (challah or sourdough boules are particularly good)
6 eggs
4 cups whole milk
2 tablespoons orange juice
2 teaspoons orange zest
2 teaspoons vanilla extract
1/2 vanilla bean, halved lengthwise, seeds scraped out
pinch salt
butter for grilling and serving
1 cup maple syrup

directions:
Place bread one layer thick in a sheet pan or in a large baking dish. Set aside.

Whisk eggs. Whisk in milk. Add orange juice/zest, vanilla extract, vanilla bean seeds, and salt. Whisk the heck out of it. Or just put it all in the blender. Pour over the bread. Let the bread soak up the custard. Flip the slices after a few minutes.

While the bread is soaking up the custard, pour maple syrup into a big pot. Bring it to a boil on the back of the stove. Turn down to medium and boil for at least 5 minutes. The longer you go, the closer it will get to candy. Pour into a pitcher to cool a little.

Crank up your griddle or pan to medium heat. Add some butter. Once melted, place custard-soaked bread on the griddle. Don't turn to high heat or they will burn on the outside before cooking on the inside. Flip when nicely browned. Eat right away with butter and piping hot maple syrup. Or with powdered sugar and lemon juice. Or cook lots of it. Cool. Then freeze in Ziploc bags. When you want a piece, thaw it in the toaster.
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