A perfect Low Sodium French Toast for those special occasions. A mouthwatering combo of vanilla and cinnamon aromas and taste coverd in warm syrup and melted butter.
Unsalted butter and a low sodium maple syrupfor serving
Instructions
It is best to use my Low Sodium White Bread recipe made the day before for this recipe. Slice 3/4” thick pieces, should yield about 8 slices. Store bought low sodium bread may be used but soak and cooking time may need to be adjusted.
Fresh bread is best to dry out in the oven. It will still be fresh and not have time to turn stale, develop mold, or be completely dry in the middle. Preheat oven to 275°F. Place bread on a wire rack that is on a large baking sheet in a single layer and bake for 12 to 15 minutes. This should not toast or brown the bread, but just dry out the tops and bottoms. Remove from the oven when done.
Reduce the oven temperature to 200°F to keep the cooked and finished toast warm. Transfer the dried bread to a plate ready to soak and cook. Place baking sheet back in oven for warming finished French toast.
Preheat nonstick frying pan or skillet over medium low heat.
While the bread is drying, prepare the egg batter in a medium mixing bowl by whisking the eggs, egg yolks, half-and-half, cornstarch, vanilla, nutmeg and cinnamon, until frothy just like scrambled eggs. Pour into a flat bottom 9x13-inch glass or metal baking dish or anything with a flat bottom and able to fit 2 slices.
Start by slowly lowering one side of the bread in the egg mixture and let sit for 20 to 30 seconds. Flip in the same manner for the same amount of time. Remove to a secondary plate while preparing pan to cook. Toast should be soaked but not soggy.
Prepare the cooking skillet by adding about 3/4 tablespoon of unsalted butter and 2 tablespoon of oil in nonstick frying pan or skillet. When the butter is melted tilt or scrape to coat bottom of pan.
If you are not familiar with cooking French toast start with one slice first as follows:
To cook the French toast take the two slices from your presoaked ready plate and place onto the hot melted butter and oiled pan. Cook until golden-brown on the bottom, 1 1/2 to 2 minutes for a 3/4-inch-thick slice, or about 30 seconds less for a standard slice thickness. Flip the bread over and cook and repeat for the same amount of time and is golden-brown. Adjust the heat as necessary if the bread is getting too dark too fast.
While the first 2 slices are cooking, soak the next 2 bread slices in the egg batter 20 to 30 seconds each side and remove to the “on deck” plate waiting to cook. Batter will continue to soak in nicely.
When the first batch is finished, transfer the French toast to the baking sheet in oven if serving immediately.
In the same manner, cook the remaining bread slices.
Serve immediately with unsalted butter and low sodium maple syrup.
Notes
Nutrition information accounts for using my Low Sodium White Bread. It does not include butter and maple syrup toppings.When storing after cooling, store leftovers in an airtight container in the refrigerator for 3-4 days. The French toast can also be frozen in a Ziploc bag for up to 3 months.