French Toast
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 6 min
1 slice bread, halved (about 1½” thick)
Egg Mixture
1 large egg, beaten
⅝ cup (150 ml) milk
⅕ cup (50 ml) heavy cream
1 ⅔ tablespoons (20 g) sugar
½ teaspoon vanilla extract
1 teaspoon vegetable oil
¾ tablespoon (10 g) butter
Maple syrup, optional
In a medium bowl, combine Egg Mixture and pour into a sheet pan. Place bread in Egg Mixture and let soak for 2 hours. Gently flip every 20 minutes to allow the egg mixture to fully coat the bread.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once the smoke begins to clear, add butter in the pan. Once the butter melts, place bread in the pan. Turn the heat back on and cook over very low heat for about 3 minutes. Once the bread turns golden brown, gently flip over. Cook for another 3 minutes.
Transfer to a plate and drizzle maple syrup. Top with powdered sugar if desired.
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Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
