Evan Hanczor of Egg in Brooklyn makes the perfect French toast. What's his secret? For one, the custard base has equal parts cream and milk. Hanczor also sneaks a good dose of vanilla and maple syrup into the base for added flavor and richness.
To learn more, read "Colonel Custard."
Recipe adapted from "Breakfast: Recipes to Wake Up For," by Evan Hanczor and George Weld
Yield: 5 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
6 large eggs
2 cups whole milk
2 cups heavy cream
2½ tablespoons vanilla extract
2½ tablespoons maple syrup, plus more for serving
1 pinch kosher salt
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter, plus more for serving
5 to 6 pieces challah or brioche, sliced 1 inch thick
1. Preheat the oven to 200°.
2. In a large bowl, whisk the eggs. Add the milk, cream, vanilla, maple syrup, salt and nutmeg and whisk until thoroughly combined.
3. In a medium nonstick skillet over medium heat, add 1 tablespoon of butter and swirl the pan to coat. Make sure the butter does not brown.
4. Dip a slice of bread into the custard mix. If the bread is fresh, dip it quickly, as it'll soak the custard mixture fast. If the bread is a little stale, allow it to soak in the custard for a few seconds. Remove the bread, allowing any excess batter to drip back into the bowl. Place the bread in the center of the skillet. Cook, flipping once, until both sides are golden brown, 2 to 3 minutes on each side. Repeat with the remaining slices.
5. Place each slice on a foil-lined baking sheet and keep warm in the oven while you prepare the rest.
6. Serve the French toast with additional butter and maple syrup.