I saw this recipe on Cook’s Illustrated and was intrigued by the egg batter. For toast that's consistently crisp on the outside but custard-like on the inside, this is the recipe to use.
What you'll need
Ingredients
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus extra for frying
Heat griddle 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, spices and salt, continuing to whisk until smooth. Soak bread without over-saturating, about 40 seconds per side for brioche or 30 seconds per side for sandwich bread. Pick up bread with tongs and allow excess batter to drip off; repeat with remaining slices.
02
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Classic French Toast with Brioche or Challah
Prep
Cook
Yield
I saw this recipe on Cook’s Illustrated and was intrigued by the egg batter. For toast that's consistently crisp on the outside but custard-like on the inside, this is the recipe to use.
Ingredients
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus extra for frying
Heat griddle 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, spices and salt, continuing to whisk until smooth. Soak bread without over-saturating, about 40 seconds per side for brioche or 30 seconds per side for sandwich bread. Pick up bread with tongs and allow excess batter to drip off; repeat with remaining slices.
2
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
Cook Like James
Classic French Toast with Brioche or Challah
Prep
Cook
Yield
I saw this recipe on Cook’s Illustrated and was intrigued by the egg batter. For toast that's consistently crisp on the outside but custard-like on the inside, this is the recipe to use.
Ingredients
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus extra for frying
Heat griddle 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, spices and salt, continuing to whisk until smooth. Soak bread without over-saturating, about 40 seconds per side for brioche or 30 seconds per side for sandwich bread. Pick up bread with tongs and allow excess batter to drip off; repeat with remaining slices.
2
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
