ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Creamy Vanilla French Toast

This is very rich and wonderful piping hot, but reheats well in the microwave for about 45 seconds under a covering of paper towels. Vanilla or almond extract -- it's a toss-up because they're both yummy, but almond gets our vote.

8 eggs
1/4 cup heavy cream
1 teaspoon vanilla extract (we used almond extract)
8 thick slices good-quality white homestyle bread, cut in half on the diagonal, see tester's note
4 tablespoons unsalted butter (plus extra as needed)
Confectioners' sugar for dusting
Jam or pure maple syrup

Tester's note: We used a loaf of Texas Toast, available at most supermarkets. It's firm yet tender, cut thick and absorbs the egg mixture evenly; it's also easily handled once sodden. If the bread is too soft, it might tear or fall apart.

In a large, shallow bowl, using a fork, beat the eggs until light and frothy. Stir in the cream and extract.

Place the bread pieces in the bowl a few at a time. Turn gently until they evenly soak up the egg mixture. Repeat until all the egg mixture is gone. (We managed to add a few bread slices before we ran out of egg mixture.)

In a large frying pan or griddle over medium heat, melt 1 tablespoon of the butter. Add as many bread pieces as you can without overcrowding and fry until the undersides are golden brown, about 2 minutes. Cut 1 tablespoon of the butter into several pieces and add to the pan, distributing evenly, then flip the bread with a spatula and fry until the second sides are browned, about 2 minutes longer. (Gently press the bread pieces with the spatula; if raw egg mixture oozes out, give them a little more time.) Repeat until all the bread is fried.

Transfer bread pieces to warmed individual plates or a platter. Just before serving, use a fine-mesh sieve to lightly dust the tops with confectioners' sugar. Serve with jam or maple syrup. Makes 16 to 24 pieces.

Adapted from "Breakfasts & Brunches" from the Williams-Sonoma Kitchen Library

Thursday, May 04, 2000

bottom navigation bar Terms of Use  Privacy Policy