Pain Perdu-How To Make French Toast

Velvety on the inside, crisp on the outside, great French toast is like the delicious love child of bread and custard. Here’s how to make it yourself.
You Will Need

* A large, shallow dish
* 1 large egg, beaten
* 2 tbsp. melted unsalted butter
* 3/4 c. milk
* 2 tsp. vanilla extract
* 2 tbsp. sugar
* 1/3 c. unbleached all-purpose flour
* 1/4 tsp. salt
* 5 thick slices of challah bread, or sandwich bread
* A large skillet and a spatula
* Extra unsalted butter
* A wire baking rack
* A rimmed cookie sheet
* 2 tsp. your favorite liqueur
* Powdered sugar
* Maple syrup
* Jam

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Step 1: Mix the wet ingredients

In a shallow dish, whisk together the liquid ingredients until they’re thoroughly blended.

For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract.
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Step 2: Add the dry ingredients

Add the dry ingredients to the wet ones, and whisk them together until they’re fully incorporated.
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Step 3: Preheat your skillet and oven

Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees.
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Step 4: Dip the bread

Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices.
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Step 5: Cook

Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.

If you can’t fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch.
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Step 6: Warm the toast

If you’re serving a crowd, you’ll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They’ll stay warm without getting soggy.
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Step 7: Serve

Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!

In France, French toast is called pain perdu, which means “lost bread.”