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FRENCH TOAST - Brown Sugar French Toast (WSJ)
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| Brown Sugar French Toast WSJ Serves: 4 | |
| 1 cup | milk |
| 4 | egg yolks |
| 2 tablespoons | unsalted butter, melted |
| 3 tablespoons | brown sugar |
| ½ teaspoon | salt |
| 1 tablespoon | vanilla extract |
| Eight ¾-inch-thick slices | day-old white Pullman bread |
| Vegetable oil | |
| 1 | lemon |
| Powdered sugar, for garnish | |
1. In a wide, shallow bowl, combine milk, egg yolks, butter, brown sugar, salt and vanilla. Whisk until well blended.
2. Working with one slice at a time, dip bread in custard until thoroughly moistened but not soggy, about 15 seconds per side. Let excess custard run off into bowl, then transfer slices to a plate and set aside.
3. Set a large frying pan over medium heat. Swirl in enough oil to just coat bottom of pan and heat until it begins to shimmer, 1-2 minutes. Add two custard-dipped bread slices to pan and fry until crisp and golden brown, about 4 minutes per side. Transfer slices to a paper-towel-lined plate and tent loosely with foil to keep warm. (Leave a small opening between foil and plate to prevent toast from becoming soggy.) Repeat with remaining slices, adding a bit more oil if pan gets dry.
4. To serve, divide slices among four plates and top each serving with a squeeze of lemon juice and a light dusting of powdered sugar.
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