I tried a new bread recipe yesterday and it was delicious! Spicy currant bread, made with molasses and apple juice. I love it. I also couldn't help but think how amazing it would be as French toast. The Kidlet also thought this sounded good, so we all teamed up in the kitchen this morning to make a batch of French toast for breakfast. It was a huge success!

This recipe is a little more complicated and involved than my normal take on French toast. It is tasty though. That said, if you're in a hurry, I don't think it suffers too much by just going to normal route of beating an egg or two with some milk and vanilla. This yolk-only custard method is a bit easier to handle and creates a richer more tender result, but I still quite enjoy the whole egg version.

French Toast

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 6 large hearty slices of bread
• 1 c. milk
• 2 Tbsp. unsalted butter, divided
• 2 large egg yolks
• 2 Tbsp. brown sugar
• 2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• pinch salt

Directions

1. Place bread in toaster on lowest setting and toast until dry and very lightly browned.
2. Combine milk and 1 Tbsp. butter and microwave until butter is melted and milk is warm (1-2 minutes).
3. Add egg yolks, sugar, vanilla, cinnamon, and salt and whisk to combine.
4. Transfer mixture to a pie plate or similar shallow dish.
5. Place one of the toasted bread slices in the custard mixture and let it soak in for ~20 seconds. Flip the bread and soak the other side for 20 seconds. Transfer custard-y bread to a plate and repeat the process with the other bread slices.
6. Melt 1/2 Tbsp. butter over medium-low heat.
7. Transfer two or three of the soaked bread slices to the hot pan and coo until golden brown (3-4 minutes). Flip and cook until the other side is golden (another 3-4 minutes). Repeat with remaining bread slices, adding the remaining butter to the pan between batches.
8. Serve topped with maple syrup, jam, and/or icing sugar.