Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.
The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.
The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar.
- 2 eggs
- 2/3 cup whole milk
- 1 tablespoon maple syrup, plus more for serving
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 1-inch slices crusty French bread
- Clarified butter, for cooking
- Raspberries or other seasonal fruit, for topping
- Powdered sugar, for topping
- In a large bowl, whisk eggs, then whisk in milk, maple syrup, nutmeg, vanilla, and salt. Submerge a few bread slices in french toast batter, flipping pieces often so all pieces are coated evenly.
- Meanwhile, heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large nonstick skillet on the stove top over medium heat. Melt 1 tablespoon of clarified butter on skillet. Remove bread slices from french toast batter, tapping them on the side of the bowl to release excess batter, and place them flat onto skillet; depending on the size of the skillet, it may fit 2-3 pieces of french toast. Meanwhile, submerge remaining bread in french toast batter.
- Cook french toast until it turns golden brown and is easy to flip, about 2 minutes. Carefully flip and toast on the other side, about another 2 minutes. Transfer cooked french toast to plate in the oven. Cover with foil. Repeat with more butter and remaining french toast, until all pieces of bread are cooked. On each plate, serve 2 slices of french toast alongside raspberries, powdered sugar, and maple syrup.
- Breakfast/Brunch, French Toast
- Serves 4