Donna Kelly - French Toast: Stacked, Stuffed, Baked

This book is published with thanks to the many taste testers who frequent my home and provide frank and helpful critiques of my culinary experiments. I am most grateful to my daughter Kate; my daughter Amy and her sweet husband Chris; my sons Jake and Matt and their entourages always eager to sample my foods; my daughter Anne, for her culinary and other advice; and most of all my eternal companion Jim, the most patient and supportive husband on the planet. And to my granddarlings Lily, Charlotte, Ruby, and Coleman, for bringing joy into my life!

F rench toast is one of the oldest and most popular breakfast foods. It is derived from the original French recipe pain perdu , or lost bread. It started as an ingenious way to use stale or lost bread by dipping it in an egg and milk mixture and cooking it. The concept lends itself to an almost infinite variety of flavors and versionsall easy enough to make even the average cook an instant gourmet.

Because French toast is so easy and convenient, I became its biggest fan when my children were small. As time went by, it became a family favorite and eventually crept into our family fare at meals other than breakfast. I found that, with a little experimenting, the possibilities with French toast were endless. Different types of breads opened up whole new worlds of flavors and combinations. Some of the most delicious mingled tastes were not the standard French toast with maple syrup, but rather a savory blend of cheeses, onion, and bits of meat. It was almost like a simplified and fail-safe version of a souffl. Now French toast forms the base for many hearty and flavorful meals at our table, and I hope it does at your table too.

The term day-old is used throughout this book and is commonly used in the cooking world to mean bread that is dried out. This is important in French toast recipes, as fresh bread becomes too soggy and falls apart while cooking. Dry bread absorbs the egg and milk mixture better than fresh bread, which is what makes the classic French toast texture.

The best method for drying fresh bread is to set slices on a wire rack and then leave them out for several hours or overnight so that air can circulate around both sides of the bread. In a pinch, bread can be dried out in the oven by placing the slices directly on the oven racks and baking for 20 minutes at 200 degrees. You can also toast bread in a toaster for several seconds, watching closely so bread does not brown.

Generally, the quality of the bread determines the quality of the French toast recipe. Try specialty breads baked in local bakeries. Cinnamon swirls, cheese-topped, and other breads with added flavors will add character to your French toast recipes.

Try experimenting with the quantity of eggs and milk for dipping the bread and find the proportions you like best. The general rule is 3 large eggs to 1 cup of milk. The standard proportion can be varied, depending on the individual recipe, but the more eggs you use, the denser and more custard-like the texture will be. Also, avoid adding large amounts of sugar to the egg mixture, as it will burn when cooking the French toast in a frying pan.

Classic French toast must be cooked one slice at a time, or in a pan big enough so that multiple slices dont touch while cooking. It works best to use a nonstick saut pan, but to make sure the toast doesnt stick, spray the pan with a little nonstick cooking spray before cooking each slice. And, generally, the pan should be covered with a lid while cooking French toast to ensure that the middle is cooked through. To keep individual slices warm, place them on a wire rack on a baking sheet in a warm oven. Or, toast the slices lightly in a toaster just before serving to reheat.

When cooking French toast casseroles, make sure they have soaked for several hours or overnight in the refrigerator before baking. This allows the bread and egg mixture to infuse thoroughly and helps to develop a custard-like texture. To ensure even cooking, always bring casseroles to room temperature before baking, which takes about 30 minutes.

French toast, like pancakes or waffles, can be garnished to make a more stunning and delightful presentation. Try adding some of the following garnishes to make your French toast look gourmet!

Cooked French toast slices are easy to store. Individual slices should be cooled before placing in a ziplock bag, separated by a piece of wax paper. They can be stored in the refrigerator up to three or four days, or can be frozen up to two weeks. To reheat, simply preheat oven to 350 degrees and bake on a baking sheet for a few minutes, or toast in the toaster until heated through. Serve with syrup or your favorite toppings.

French toast casseroles are best eaten straight from the oven because they are sometimes difficult to store due to the large dish in which they are usually baked. However, they can be covered and refrigerated for up to three days and then reheated in the oven at 350 degrees. Warm until heated thoroughly and slightly crisp around the edges. Serve with syrup or your favorite toppings.