Drunken French Toast Recipes

Steps:

• Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Reduce the oven temperature to 200 degrees F.
• Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.
• Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.
• Serve with a dusting of confectioners' sugar and drizzle of maple syrup.

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

Steps:

• For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
• Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
• For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
• Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
• Serve the French toast, sugar-side up, topped with the berries and their juices.