French Toast, Perfected

Ingredients

• 8 oz challah or rustic Italian bread (Use a loaf about 6 inches wide by 4 inches high; cut four 1-inch-thick slices from the center. Lightly toast until dry on the surface but not browned, or dry uncovered overnight on a wire rack.)
• 1.25 cup whole milk
• 3 large eggs
• 3 tbsp granulated sugar (Divide between the soaking mixture and sprinkling over the soaked bread before frying.)
• 2 tbsp semolina flour (Allow the soaking mixture to stand so the semolina hydrates.)
• 1 tsp vanilla extract
• 0.25 tsp fine salt
• 4 tbsp unsalted butter (For frying; use enough to coat the skillet between batches if needed.)
• maple syrup (For serving.)
• fresh berries (For serving, optional.)

Steps

1. 1

   Arrange the bread slices on a baking sheet and lightly toast them until the surfaces feel dry but the bread is not browned. Alternatively, place the slices uncovered on a wire rack and let them dry overnight.

2. 2

   In a shallow baking dish, whisk together the milk, eggs, sugar, semolina, vanilla, and salt until smooth and well combined.

3. 3

   Let the soaking mixture stand for at least 10 minutes. This hydrates the semolina and allows the sugar to dissolve; do not dip the bread immediately after mixing.

4. 4

   Place the toasted bread in the soaking mixture. Soak challah for 10 minutes or rustic Italian bread for 15 minutes, turning the slices halfway through. The bread should absorb nearly all of the custard, leaving very little liquid in the dish.

5. 5

   Heat a large nonstick or cast-iron skillet over medium heat. Add enough butter to coat the bottom and let it melt and become foamy without browning.

6. 6

   Transfer the soaked bread to the skillet. Sprinkle the exposed tops lightly with sugar, then fry until the undersides are deep golden brown and crisp, about 3 to 5 minutes.

7. 7

   Add more butter if needed, turn the slices carefully, and sprinkle the newly exposed sides with sugar. Continue cooking until the second sides are golden, crisp, and the centers feel set but still custardy, about 3 to 5 minutes more.

8. 8

   Serve the French toast immediately with maple syrup and fresh berries, if desired.

Notes

Challah gives a plush, tender result; a batard-shaped Italian loaf gives a heartier texture. The bread must be dried or lightly toasted so it absorbs the custard without becoming soggy. Do not skip the 10-minute hydration rest for the soaking mixture.

Nutrition per serving

• breakfast
• brunch
• sweet
• pan-fried
• French toast
• vegetarian