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Ingredients
- 1 1 1 cup milk
- 4 4 4 egg yolks
- 2 2 2 tablespoons unsalted butter, melted
- 3 3 3 tablespoons brown sugar
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 tablespoon vanilla extract
- 3/4-inch-thick 3/4-inch-thick slices Eight 3/4-inch-thick slices day-old white Pullman bread
- Vegetable oil
- 1 1 1 lemon
- Powdered sugar, for garnish
Details
Adapted from online.wsj.com
Preparation
Step 1
In a wide, shallow bowl, combine milk, egg yolks, butter, brown sugar, salt and vanilla. Whisk until well blended.
Working with one slice at a time, dip bread in custard until thoroughly moistened but not soggy, about 15 seconds per side. Let excess custard run off into bowl, then transfer slices to a plate and set aside.
Set a large frying pan over medium heat. Swirl in enough oil to just coat bottom of pan and heat until it begins to shimmer, 1-2 minutes. Add two custard-dipped bread slices to pan and fry until crisp and golden brown, about 4 minutes per side. Transfer slices to a paper-towel-lined plate and tent loosely with foil to keep warm. (Leave a small opening between foil and plate to prevent toast from becoming soggy.) Repeat with remaining slices, adding a bit more oil if pan gets dry.
To serve, divide slices among four plates and top each serving with a squeeze of lemon juice and a light dusting of powdered sugar.
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