BREAKFAST - FRENCH TOASTS FOR CHALLAH OR SANDWICH BREAD

French Toasts in English, Pain Perdu in French, Arme Ritter in German, Torrijas in Spain, Fatias Douradas or Rabanadas in Portugal, it is a great to use day-old bread.  I use the Raisin Challah Bread and that makes these toasts soft on the inside and slightly crispy on the outside.  

Makes 4 to 5 slices from challah or 6 to 8 slices from sandwich bread

1 large egg

2 tablespoons unsalted butter, melted, plus extra for frying

¾ cup milk

2 teaspoons vanilla extract

2 tablespoons sugar

1/3 cup all-purpose flour

¼ teaspoon salt

¾ teaspoon ground cinnamon or ½ teaspoon ground nutmeg (optional) 

4-5 slices day-old challah, cut ¾-inch thick, or 6 to 8 slices day-old sandwich bread

Heat 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes.  Meanwhile, beat egg lightly in shallow pan or pie plate;  whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth.  Soak bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread.  Pick up bread and allow excess batter to drip off; repeat with remaining slices.

Swirl 1 tablespoon butter in hot skillet.  Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on second side.  Serve immediately.  Continue, adding 1 tablespoon butter to skillet for each new batch. 

From The America’s Test Kitchen Cookbook.