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BREAKFAST # 17

FRENCH FOREIGN LEGION TOAST

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In a large baking dish, place the bread slices in a single layer.

In a large glass measuring pitcher, thoroughly whisk together the milk,

eggs, vanilla, nutmeg, and salt. Pour evenly over the bread slices and let

stand for 1 minute, then turn the bread slices over. Cover the dish with

plastic wrap and let stand for at least 10 minutes and up to 30 minutes.

In a large frying pan over medium heat, melt 1 tablespoon of the

butter. When the butter has foamed and the foam begins to subside,

add as many slices of bread as will fit in

the pan without overlapping. When the slices

are golden brown on the bottom, about

3 minutes, carefully turn them over using a

spatula and cook until golden brown on the

second side, about 2 minutes longer if you

like custardy French toast, or about 3 minutes

longer if you prefer drier French toast.

Transfer the slices to an uncovered

platter in a low (200°F) oven to keep

warm. Melt the remaining 1 tablespoon

butter and repeat with the remaining slices.

Transfer the French toast to individual

plates, dust with confectioners’ sugar,

and serve at once with maple syrup.

6 slices sturdy French or

sourdough bread,

about

33

⁄

44

inch thick

1

11

⁄

22

cups whole milk

4 large eggs

1 tablespoon vanilla extract

11

⁄

44

teaspoon ground nutmeg

11

⁄

88

teaspoon salt

2 tablespoons unsalted butter

Confectioners’ sugar, for dusting

Maple syrup, for serving

Makes 3 to 4 servings

If you use a lighter bread like challah, slice it the night before and let it sit

overnight—a little staleness helps avoid sogginess!

INGREDIENTS