6/12/2023 0 Comments Homemade french toast![]() To serve, spread hot slices with butter, and drizzle with maple syrup. Turn the toast over, and cook the second side until golden brown, about 2 minutes. ![]() While the bread is soaking, preheat your griddle.Ĭook the French toast for 2 to 3 minutes on the first side, or until it's golden brown adjust the heat so it's not cooking too slowly or too quickly. Whisk the wet ingredients into the dry ingredients.ĭivide the batter among six saucers, and soak each piece of bread for about 2 minutes on each side, until it's absorbed most of the batter, but isn't soggy all the way through. In a separate bowl or measuring cup, whisk together the eggs, cream or milk, and vanilla. Whisk together the sugar, cinnamon, nutmeg, and flour. Or cut six 3/4" to 1"-thick slices of fresh brioche and let them sit, uncovered, for several hours. To make French toast: Let the loaf get a bit stale before using it for French toast. Continue to bake for a few more minutes if the bread isn't done, then remove it from the oven, turn it out of the pan, and cool completely on a rack. Remove the pan from the oven, and remove the lid the bread should be golden brown, and register at least 205☏ on an instant-read thermometer. Perfect your techniqueĬlose the lid on the pain de mie pan, and bake for 45 minutes. Towards the end of the rising time, preheat the oven to 350☏. Cover the pan, and let the chilled dough come to room temperature, then rise to within 1 1/2" or so of the rim of the pan this may take up to 5 hours or so. ![]() Shape the dough into a 9" log, and place it in a lightly greased 9" pain de mie pan. This will slow the fermentation and chill the butter, making the dough easier to shape. Then refrigerate the dough for several hours, or overnight. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.įorm the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Also, we don't recommend trying to knead it by hand. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Don't worry what starts out as a sticky mess becomes beautifully satiny as it kneads. In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. While you soak the bread, melt 1 tablespoon of butter in a large nonstick skillet over medium-low heat. To make the brioche: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
0 Comments
Leave a Reply. |