The Best Mother's Day Gift Ever: Making French Toast
CookingforyourmomonMother’sDayisprobablytheBestGiftEverforalotofmoms.
在母親節為媽媽做飯可能是許多媽媽收到的最好的禮物。
Sure, we’redelightedtogetflowers, oralovelyboxofchocolate, oranewpowerdrill, butwhatwereallywantistobetakencareofforonesingle, blessedday.
當然，收到鮮花、一盒可愛的巧克力或新的電鑽我們會很高興，但我們真正想要的是在某一天得到照顧，享受幸福。
Justkidding, weknowyouloveus. Nowcooksomethingtoproveit.
只是開玩笑，我們知道你愛我們。現在做點東西來證明這一點。
Achillbrunchybreakfastisagreatwaytogo.
一頓清爽的早午餐是不錯的選擇。
And, bytheway, itdoesn’thavetobeinbed.
順便說一句，並不一定要在床上。
Infact, havingbalancedatoddler, amugofhotcoffeeandaplateofeggsonmylapwhilelyinginbedinyearspast, Icansaythat’schallenging, evenwhencharming.
事實上，過去幾年，當我躺在床上，平衡著一個蹣跚學步的孩子、一杯熱咖啡和一盤雞蛋時，我可以說這很有挑戰性，儘管這很有魅力。
ThesmellofFrenchtoastcookinguponthestoveshouldmakeamorningpersonoutofanyone.
爐子上飄出的法式吐司的香味應該會讓任何人覺得是個早起的人。
Therearefewbreakfaststhatfeelasindulgent, butitcouldn’tbeeasiertomake!
很少有早餐能讓人感覺如此奢華，但做起來卻非常簡單！
Insomepartsoftheworld, Frenchtoastiscalled“eggytoast,” “Bombaytoast,” “gypsytoast”and”poornightsofWindsor.”
在世界某些地方，法式吐司被稱為「蛋吐司」、「孟買吐司」、「吉普賽吐司」和「溫莎的窮夜晚」。
InFrance, itisactuallycalled“painperdu,” whichmeans“lostbread,” asthebreadisdunkedintoaneggycustardtosoakforawhile.
在法國，它實際上被稱為“pain perdu”，意思是“丟失的麵包”，因為將麵包浸入蛋奶糊中浸泡一段時間。
ChallahisfarandawaymyfavoritebreadtouseformakingFrenchtoast.
毫無疑問，Challah 是我最喜歡用來製作法式吐司的麵包。
Thebreadismadewitheggs, soitisricherthanplainwhiteloaves, andthemiddlebecomesalmostcustardyintexturewhenitissoakedinamilkandeggmixtureandgriddleduponapan.
這種麵包是用雞蛋製作的，因此比普通的白麵包更加香甜，當它浸泡在牛奶和雞蛋混合物中並在平底鍋上煎熟時，中間的質地幾乎變成了蛋奶糊狀。
Briocheisanotheregg-basedbreadthatisagreatchoice.
奶油蛋捲是另一種以蛋為原料的麵包，也是不錯的選擇。
AndyoucandefinitelyuseaplainPullmanloaf, afirmwhitebread, ifyoulike–justmakesureyourslicesareniceandthick.
如果你願意的話，當然可以使用普通的普爾曼麵包，一種硬一點的白麵包——只要確保麵包片又好又厚就行。
Usebreadthatisabitonthedryside, meaningitneedstobeafewdaysold.
使用稍微乾燥的麵包，這意味著它需要放幾天。
WhenIhaveafreshchallah, Isimplysliceit3/4-inchthickandleavetheslicesonthecounterforabout24 hourstodryoutabit.
當我有新鮮的哈拉麵包時，我只需將其切成 3/4 英寸厚的薄片，然後將薄片放在櫃檯上約 24 小時，使其稍微乾燥。
Flipthemsometimeinthemiddleofthedaysobothsideshaveachancetoairdry.
在中午時將它們翻轉，以便兩面都有機會風乾。
Orputthemonawirerack, andthenyoucanjustletthemdrywithouthavingtoflipthem.
或者將它們放在金屬架上，然後可以直接讓它們乾燥，而不必翻轉它們。
AnditshouldbesaidthatFrenchtoastleftoversheatupnicelyinthemicrowave, somakeafewextrapiecesforlaterintheweek.
應該說，剩下的法式吐司在微波爐裡加熱效果很好，所以可以多做幾片以備本週晚些時候享用。
Mixthecustardbatterthoroughlysoyoudon’tgetpatchesofjusteggormilk.
徹底攪拌蛋奶糊，確保糊中不只殘留雞蛋或牛奶的痕跡。
Usetwoskilletstomakethecookinggofaster, especiallyifyouaremakingitforacrowd.
使用兩個煎鍋可以加快烹飪速度，尤其是當您為一大群人做飯時。
Yourbreadslicesshouldbearound¾-inchthick, andnomorethan1-inchthick. Thinnerslicesmightgettoosoggyinthecustarddipandfallapart.
麵包片的厚度應約為 ¾ 英寸，且不超過 1 英寸。較薄的切片可能會在蛋奶醬中變得太濕而散開。
Soakthebreadforjustlongenough:toolonganditwillgetsoggyanddisintegrate, tooshortandthemilkandeggmixturewon’tpenetratetothecenterofthebread, offeringthatcustardytextureinthemiddle.
浸泡麵包的時間要適中：時間太長，麵包就會變得濕軟、碎裂；時間太短，牛奶和雞蛋的混合物就不會滲透到麵包的中心，使麵包中間呈現出奶油狀的口感。
Usemoderateheat:toohighandthebreadwillburnontheoutside, toolowanditwon’tgetthatnicelybrownedcrustyexterior.
使用適中的火力：火力太高，麵包外面會烤焦，火力太低，麵包就不會變成漂亮的棕色。
Preheatthepan. Again, thiswillallowforthenicebrownedexterior.
預熱平底鍋。同樣，這將使外觀呈現漂亮的棕色。
Useaheavyskilletifpossible, whichholdsheatmoreevenly. Castironisperfect, regularorenameled.
如果可能的話，請使用厚平底鍋，這樣可以更均勻地保持熱量。鑄鐵是完美的，無論是普通的還是搪瓷的。
Therecipe:Serves6
食譜：6人份
3largeeggs
3個大雞蛋
1tablespoonpurevanillaextract
1大匙純香草精
½to1teaspoongroundcinnamon (optional)
½ 至 1 茶匙肉桂粉（可選）
3tablespoonssugar
3大匙糖
½teaspoonkoshersalt
半茶匙猶太鹽
2 cupsmilk (I prefer whole)
2 杯牛奶（我比較喜歡全脂牛奶）
1loafslightlystalechallah, sliced¾ inchthick
1 條略微不新鮮的 Challah 麵包，切成 ¾ 英吋厚的薄片
About4tablespoonsbutterforcooking, divided
約 4 湯匙黃油用於烹飪，分開
Forserving (pick and choose, or combine)
用於上菜（挑選或組合）
Maplesyrup
楓糖漿
Confectioners’sugar
糖粉
Berriesorchoppedsoftfruit, likeripepeachesornectarines
漿果或切碎的軟水果，如成熟的桃子或油桃
Useawhiskoraforktobeattheeggsinawideshallowbowlorbakingpan.
使用打蛋器或叉子在寬而淺的碗或烤盤中打蛋。
Beatinthevanilla, cinnamon (if using), sugarandsalt.
加入香草、肉桂（如果使用）、糖和鹽，攪拌均勻。
Addthemilkandwhisktocombinethoroughly.
加入牛奶攪拌均勻。
Heataverylargeskilletovermediumheat.
用中火加熱一個很大的煎鍋。
Whiletheskilletisheatingup, placeapieceofthechallahinthemilkmixtureandletitsitforabout1minute.
當煎鍋加熱時，將一塊哈拉麵包放入牛奶混合物中，靜置約 1 分鐘。
Flipthebreadandletsoakforanotherminute. Ifyourbreadisverydry, itmightneedtosoakforlonger.
將麵包翻轉並浸泡一分鐘。如果您的麵包非常乾，則可能需要浸泡更長時間。
Takeitoutwhenitissoakedthrough, butnotmushy.
當它浸透但不糊狀時將其取出。
Whentheskilletisquitehot, takethebreadfromthemilkmixture, allowanyexcesstodripbackintothebowl, andthenmeltatablespoonofthebutterinthepan, swirlingittocoatthebottom.
當煎鍋很熱時，將麵包從牛奶混合物中取出，讓多餘的牛奶滴回碗中，然後在鍋中融化一湯匙黃油，旋轉以覆蓋鍋底。
Placethedippedbreadintheskillet, andrepeatwithmoreslices, fittingasmanypiecesinthepanaspossibleinasinglelayer.
將浸泡過的麵包放入煎鍋，重複此動作，切出更多片，將盡可能多的麵包片放入鍋中，鋪成一層。
Cookforabout2minutesoneachside, thentransfertheFrenchtoasttoaservingplateorplatter.
每面煎約 2 分鐘，然後將法式吐司盛到盤子或大淺盤中。
Repeatwiththeremainingbutteranddippedbread.
用剩餘的奶油和沾醬的麵包重複上述步驟。
ServetheFrenchtoasthotwithconfectioners’sugar, maplesyrup, berriesorotherfruit, andwhateverothertoppingsyoulike.
將法式吐司趁熱與糖粉、楓糖漿、漿果或其他水果以及您喜歡的任何其他配料一起食用。
FrenchtoastalsogoeswellwithStrawberrySauce, FruitSaladandCrispybacon.
法式吐司也搭配草莓醬、水果沙拉和脆培根搭配。
___KatieWorkmanwritesregularlyaboutfoodforThe . Shehaswrittentwocookbooksfocusedonfamily-friendlycooking, “DinnerSolved!” and“TheMom100Cookbook.” Sheblogsathttps://themom100.com/. Shecanbereachedat[emailprotected]. ___
___ 凱蒂‧沃克曼定期為《》撰寫有關食物的文章。她寫了兩本專注於家庭烹飪的食譜書《晚餐解決了！ 》。以及《媽媽的 100 個食譜》。她的部落格網址是 https://themom100.com/。她的聯絡方式是 [email protected]。 ___
Cooking for your mom on Mother’s Day is probably the Best Gift Ever for a lot of moms.
Sure, we’re delighted to get flowers, or a lovely box of chocolate, or a new power drill, but what we really want is to be taken care of for one single, blessed day.
Just kidding, we know you love us. Now cook something to prove it.
A chill brunchy breakfast is a great way to go.
And, by the way, it doesn’t have to be in bed.
In fact, having balanced a toddler, a mug of hot coffee and a plate of eggs on my lap while lying in bed in years past, I can say that’s challenging, even when charming.
The smell of French toast cooking up on the stove should make a morning person out of anyone.
There are few breakfasts that feel as indulgent, but it couldn’t be easier to make!
In some parts of the world, French toast is called “eggy toast,” “Bombay toast,” “gypsy toast” and ”poor nights of Windsor.”
In France, it is actually called “pain perdu,” which means “lost bread,” as the bread is dunked into an eggy custard to soak for a while.
Challah is far and away my favorite bread to use for making French toast.
The bread is made with eggs, so it is richer than plain white loaves, and the middle becomes almost custardy in texture when it is soaked in a milk and egg mixture and griddled up on a pan.
Brioche is another egg-based bread that is a great choice.
And you can definitely use a plain Pullman loaf, a firm white bread, if you like – just make sure your slices are nice and thick.
Use bread that is a bit on the dry side, meaning it needs to be a few days old.
When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours to dry out a bit.
Flip them sometime in the middle of the day so both sides have a chance to air dry.
Or put them on a wire rack, and then you can just let them dry without having to flip them.
And it should be said that French toast leftovers heat up nicely in the microwave, so make a few extra pieces for later in the week.
Mix the custard batter thoroughly so you don’t get patches of just egg or milk.
Use two skillets to make the cooking go faster, especially if you are making it for a crowd.
Your bread slices should be around ¾-inch thick, and no more than 1-inch thick. Thinner slices might get too soggy in the custard dip and fall apart.
Soak the bread for just long enough: too long and it will get soggy and disintegrate, too short and the milk and egg mixture won’t penetrate to the center of the bread, offering that custardy texture in the middle.
Use moderate heat: too high and the bread will burn on the outside, too low and it won’t get that nicely browned crusty exterior.
Preheat the pan. Again, this will allow for the nice browned exterior.
Use a heavy skillet if possible, which holds heat more evenly. Cast iron is perfect, regular or enameled.
The recipe: Serves 6
3 large eggs
1 tablespoon pure vanilla extract
½ to 1 teaspoon ground cinnamon (optional)
3 tablespoons sugar
½ teaspoon kosher salt
2 cups milk (I prefer whole)
1 loaf slightly stale challah, sliced ¾ inch thick
About 4 tablespoons butter for cooking, divided
For serving (pick and choose, or combine)
Maple syrup
Confectioners’ sugar
Berries or chopped soft fruit, like ripe peaches or nectarines
Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan.
Beat in the vanilla, cinnamon (if using), sugar and salt.
Add the milk and whisk to combine thoroughly.
Heat a very large skillet over medium heat.
While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute.
Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer.
Take it out when it is soaked through, but not mushy.
When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom.
Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer.
Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter.
Repeat with the remaining butter and dipped bread.
Serve the French toast hot with confectioners’ sugar, maple syrup, berries or other fruit, and whatever other toppings you like.
French toast also goes well with Strawberry Sauce, Fruit Salad and Crispy bacon.
___ Katie Workman writes regularly about food for The . She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at [email protected]. ___
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