I love French Toast. I love that it’s main ingredient is stale bread. I love that the rest of the ingredients are simple, and inexpensive. And I love that the results are divine. I don’t make it too often, but receive nothing but smiles when I do. What I never liked what tossing out all that delicious batter after dipping my bread. But I no longer have to do that. I got to thinking.
The batter for French Toast is nothing more than sugar, eggs, cinnamon, and cream; all whisked together. Really, nothing more than a custard. I bet I could pour the remains into a ramekin and bake it up. So that’s just what I did. I buttered two ramekins, placed them into a water bath, poured in the custard, and baked it in the oven. I started with the temp on 200, then after an hour or so, raised it to 250. When it still wasn’t set after another hour, I raised it to 300. It set after another hour or so, and I pulled it out.
Now I know that people who are cooking actual custards don’t put them into the oven for 3 hours, on varying temps, but I was experimenting. It worked! The tops weren’t even cracked! And they were smooth, and creamy. One of the custards got a bit of water splashed into it when I was filling the water bath, but it only made it lighter, and more mousse-like.
I was delighted. So next time you make French Toast, bake your batter. You won’t be disappointed.
Oh, and sorry there are no photos. We ate it too quickly.