This is THE BEST FRENCH TOAST, period. Imagine the rich custard and shattering caramelized sugar topping of crème brûlée, but in French Toast form. If you dare taste it, you might become an addict, just like my high profile clients, who tend to eat clean all week, but request this every weekend without fail. I’m pretty sure that this recipe is the only reason I had work as a private chef in 2020, and I hope it helps you earn points with your friends and family.
The most important steps in the recipe are 1) properly dehydrating the bread in a low oven so that it can absorb more custard, and 2) adding a sprinkling of white sugar just before turning to create a crackling caramelized surface. Feel free to change the flavor by substituting or omitting the zest, vanilla extract, cinnamon, and rum, but be careful about making bread and sugar substitutions. You’ll need a thick-cut, soft enriched bread like Challah, Brioche, Pan de Yema, or Shokupan for optimal custardy interior. And don’t even think about substituting anything for the granulated or superfine sugar, if you want a caramelized crunchy counterpoint to the soft interior. Brown sugar and natural sugars like coconut sugar and honey are more hydroscopic, meaning that they will draw moisture from the air and prevent a shatteringly crisp crust from forming.
Ingredients:
- 4 (1-inch-thick) slices Challah bread
- 3 large eggs
- 2 tablespoons sugar (granulated, superfine or caster), plus more for sprinkling
- 1 tablespoon rum
- orange zest
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
- Pinch ground cinnamon or nutmeg
- 1 cup whole milk
- 2 tablespoons oil for pan, or oil spray
Directions:
1. Preheat oven to 250°F. Arrange bread slices in a single layer on rack inside a sheet tray and cook in oven, turning once, until hardened and dehydrated, about 20 minutes.
2. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, rum, orange zest, vanilla extract, salt, cinnamon until thoroughly combined. Add milk and whisk to blend.
3. Heat a large nonstick or cast iron skillet over medium heat. Meanwhile, soak 2 to 3 slices of bread in egg bath, turning, until saturated, about 3 minutes. Lightly spray or oil hot skillet. Add soaked bread to skillet and cook, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, until browned on second side, about 3 minutes longer. Transfer French toast, brûléed-side up, to rack in oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath.
5. Serve French toast immediately with your choice of fruit, whipped cream and syrup.
