Sunday, July 20, 2008

Sunday Morning French Toast

There's no treat quite like a delicious Sunday brunch. When I spotted the remaining baguette from the farmers market yesterday, I knew it was a morning for French toast. Paired with a mamosa and fruit salad, it was a fabulous way to start the day.

French Toast
from William Sonoma's Bride and Groom Cookbook

1 day old baguette
4 large eggs
1 egg yolk
2 c milk
1 tsp vanilla
1 tsp grated orange zest
2 Tbs orange juice
4 1/2 tsp. sugar
1/2 tsp. kosher salt

Slice the baguette on a slight bias into 20 slices about 3/4 inch thick.

In a bowl, beat together the eggs, yolk, milk, vanilla, orange juice, zest, sugar and salt, blending well. Submerge the slices of bread and prick their surfaces with a fork so that they better absorb the egg mixture, If the bread is fairly dry, turn over a few times and press the bread into the egg mixture, massaging it into the bread. let the bread sit in the egg mixture for at least 15 minutes, turning once; this ensures a custard like interior when the bread is cooked.

Preheat the oven to 200 degrees F. Melt some of the butter in a cast-iron frying pan or on a seasoned griddle over the medium heat. Place the bread slices, in batches, into the foaming butter and reduce the heat to low. Cook each slice just until the surface is golden brown and the inside has the texture of pudding, 3-4 minutes on each side. Add more butter to the frying pan if necessary. As the slices are cooked keep warm in the oven spread in a single layer on baking sheets; do not stack.

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