French Toast // Basic Custard
This is a great use of the basic custard ratio and can be adapted for different applications.
Basic Custards have a ratio of 4:1:1 of milk:eggs:sugar. This will almost always ensure a desirable texture in your end product.
Ingredients
1ea Loaf Sourdough/Lean Bread
1 cup milk
1 cup heavy cream
6ea eggs
2ea egg yolks
1/2 cup sugar
1ea vanilla pod or 1 teas vanilla extract
1 teas salt
1-2 TBLS butter
Preparation
Combine the eggs, sugar and vanilla and whisk to incorporate.
Add the dairy while continuing to whisk. Add the salt and set aside.
Slice the bread and soak 2 slices at a time.
Preheat your pan (nonstick) to medium heat and add a tablespoon or so of butter. When the butter is lightly browned quickly remove the bread from the custard soak and lay flat in the pan (usually you can fit about 2 slices at a time).
Sear the toast for about 2-3 minutes on each side. You want to develop a golden brown color outside while cooking the custard mix that has soaked into the bread. Check for consistency.
Great with syrup, butter, fruit, anything really!!
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