Something easy to make for the holidays with family, a friend or even just by yourself! Tag me if you make a double dip french toast so I can share in stories!
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Double Dip French Toast:
Cooking spray
1 (1-pound) loaf unsliced challah or brioche bread (cut into 12 slices)
4 cups (1 quart) half-and-half (or 2 cups each whole milk and heavy cream)
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, divided
Toppings: maple syrup, whipped cream, butter, fresh berries
-Pre-heat oven to 350°F
-Line 2 baking sheets with parchment paper and coat the paper with cooking spray
-Whisk cups half-and-half, eggs, granulated sugar, vanilla extract, ground cinnamon, and kosher salt
-Soak the bread 1 slice at a time: 10 seconds per side.
-Place onto one of the prepared baking sheets (keep leftover milk mixture)
-Bake until the bread is light golden-brown and firm to the touch, 18 to 20 minutes.
-Let cool for 20 minutes on the baking sheets.
-Again soak the bread 1 slice at a time: 10 seconds per side.
-Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned.
-Cook for 3 to 4 minutes on one side & 2 to 3 minutes on the other
ENJOY!
STORAGE: in an airtight container in the refrigerator for 3 days.
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