This recipe is from The America's Test Kitchen Family Cookbook. I made no changes, so this one is all America's Test Kitchen. The bread is homemade, but I will not be posting the recipe as it did not come out as I had hoped. Hence the reason it ended up as French Toast!
8 slice high-quality white sandwich bread
2 tablespoons unsalted butter, plus more if needed for pan
1 cup milk
1 large egg
2 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
- Adjust the oven rack to the lower middle position and preheat the oven to 200°. Arrange the bread on baking sheet without the slices touching and bake until slightly dry, about 15 minutes.
- While the bread is in the oven, melt 2 tablespoon butter and whisk it together with the milk, eggs, sugar, vanilla, cinnamon and salt in a medium bowl. Slowly, whisk in the flour until completely smooth. Pour the batter into a large shallow dish.
- Transfer to pieces of bread into the batter and soak both sides, about 30 seconds per side. If needed melt more butter into your skillet (I have a non-stick skillet that does not require any butter or oil unless needed for flavor). Remove the bread from the shallow dish and lay it in the hot skillet. Cook until both sides are golden brown, about 2 minutes per side. Repeat with remaining bread. Serve with syrup.