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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Cook's Illustrated January 2009 edition has graced us with this decadent French toast dish. A tad on the time-consuming side but well worth it! If you purchase unsliced raisin bread, cut it into 1/2 slices. Ingredients:
1/2 cup pecans |
4 tablespoons light brown sugar |
3/4 teaspoons ground cinnamon |
8 large slices cinnamon raisin bread |
1 1/2 cups whole milk, warmed |
3 large egg yolks |
2 tablespoons unsalted butter plus 2 tablespoons for cooking |
1/4 teaspoon table salt |
1 tablespoon vanilla extract |
2 teaspoons dark rum |
maple syrup |
Directions:
1. Process 1/2 cup pecans, 1 tablespoon light brown sugar and 1/4 teaspoon cinnamon in food processor until coarsely ground.
2. Adjust oven rack to the middle position and heat to 300 degrees F.
3. Place bread slices on wire rack set in a baking sheet.
4. Bake bread until almost dry throughout (center should remain moist), about 16 minutes, flipping halfway through baking.
5. Remove bread from rack and let cool 5 minutes.
6. Return baking sheet with wire rack to oven and reduce heat to 200 degrees F.
7. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla and rum in large bowl until well blended.
8. Transfer mixture to a 13x9 pan.
9. Soak two slices of bread in milk mixture until saturated but not falling apart, 20 seconds per side.
10. Using firm slotted spatula, pick up slices and allow excess milk mixture drip off; repeat with remaining slices.
11. Place soaked bread on another baking sheet or platter.
12. Sprinkle each slice of soaked bread with1 tablespoon nut mixture.
13. Heat 1/2 tablespoon butter in 12 skillet over medium-low heat.
14. When foaming subsides, use slotted spatula to transfer 2 slices bread to skillet, nut-side down.
15. Cook until golden brown, 3 to 4 minutes.
16. Flip and continue to cook until golden on second side, 3 to 4 minutes.
17. **If toast is cooking too quickly, reduce temperature slightly.
18. Transfer cooked slices to baking sheet in oven.
19. Wipe out skillet with paper toweling.
20. Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon butter for each batch.
21. Serve warm, passing maple syrup separately.
22. **Drying bread in 300 degree oven before soaking and frying leads to toast that's soft but not soggy.
23. **Using egg yolks, not whites in soaking liquid cut down the eggy taste.
24. **Soaking bread in flat pan just 20 seconds per side ensures even saturation and no sogginess.
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