Recipe: Classic French toast

CLASSIC FRENCH TOAST

Serves 4.

• 3 eggs

• 1 c. heavy cream

• 1/2 tsp. vanilla extract

• 1 tsp. sugar

•1/8 tsp. cinnamon

• 6 (1-in. thick) slices bread, such as challah or brioche, somewhat stale

• 3 tbsp. butter or bacon fat, divided

• Powdered sugar and maple syrup, as topping

Directions

In a medium bowl, beat the eggs. Whisk in the cream, then the vanilla, sugar, cinnamon and nutmeg. Pour the batter into a wide, shallow baking dish.

Heat a large, heavy-bottomed skillet over medium heat until hot. Melt a tablespoon of butter in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

Remove the toast and hold on a baking sheet in a warm oven until all slices are toasted. Repeat with the remaining slices.

To serve, put toast on plates with powdered sugar, if desired, and serve with warm maple syrup.

Nutrition information per serving without sugar or maple syrup:

Calories584Fat40 gSodium495 mg

BAKED FRENCH TOAST

Serves 10 to 12.

• 2 c. heavy cream

• Finely grated zest of 1 orange

• 11/4 c. white chocolate chips

• 2 c. milk

• 2 eggs, beaten

• 3 egg yolks, beaten

• 1 tsp. vanilla extract

• 1 tsp. almond extract

• 1/2 c. flour

• 1/4 c. light brown sugar

• 1 c. sliced almonds

• 1/4 c. plus 2 tbsp. (3/4 stick) butter, cut into 1/2-in. pieces

• 1 lb. cherries, berries or chopped stone fruit or bananas (you can use frozen fruit; simply thaw and drain well before using)

In a medium saucepan, heat the cream and orange zest over medium heat. Place the chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and pour the hot cream over the chocolate chips, whisking until the chips dissolve. Whisk 3/4 cup granulated sugar into the mixture, then the milk, eggs, egg yolks, vanilla and almond extract to form a custard base.

Place the bread slices in a single layer in two greased 8-inch-square baking dishes and pour over the custard; the bread may need to be squeezed into the dishes to fit. Cover the bread and refrigerate the mixture several hours, preferably overnight.

While the bread is soaking, make the streusel topping. In a medium bowl, sift together the flour with the remaining 1/4 cup granulated sugar and brown sugar, then stir in the sliced almonds. Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas (you may still have larger pieces of almonds; this is fine). Cover and refrigerate the mixture until needed, up to overnight.

Heat the oven to 375 degrees. Remove the baking dish and streusel topping from the refrigerator to warm slightly as the oven heats.

Take the drained cherries and toss them over the bread mixture, pressing a few cherries between the bread slices. Drizzle the streusel topping over the bread and cherries.

Increase the heat to 425 degrees and continue to cook the French toast until the topping is crisp and golden brown, about 5 minutes. Serve immediately.

Nutrition information per serving:

Calories609Fat35 gSodium286 mg