Thick French Toast  

Monday, February 9, 2009


  • 4 eggs
  • 1 cup half and half
  • 2 tsp sugar
  • 4 slices extra-thick "Texas toast" bread
  • ½ tsp pure vanilla extract
  • 2 Tbsp butter


  1. Pre-heat oven to 425°F.

  2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.

  3. Pour the custard mixture into a shallow glass dish. It should be at least two inches deep to ensure the extra-thick bread can be fuly submerged.

  4. Heat your griddle to medium-low, and melt the butter on it.

  5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.

  6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.

  7. Transfer the browned French toast to the oven and cook for 8 to 10 minutes or until the custard at the center is fully cooked. Serve right away.
Makes 4 portions.

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