Taking a bite of the French toast from Brooklyn culinary kings Frank Castronovo and Frank Falcinelli is like experiencing an entirely new dish—one that might remind you of crème brûlée. The crispy, caramely crust formed by a generous dusting of powdered sugar puts the soggy, monotonous standard to shame.
Adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual (Artisan, June 2010, $25)
Serves two.
Ingredients
- 2 eggs
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 1-inch-thick slices crusty sourdough or peasant bread
- 2 tablespoon unsalted butter, plus more as needed
- 8 teaspoon powdered sugar
Preparation
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Whisk together the eggs, heavy cream, vanilla extract, and cinnamon.
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Working with one or two slices at a time, soak the bread in the batter for about 1 minute, turning once.
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Warm a large heavy skillet or griddle over medium-low heat and melt 2 tablespoons of butter.
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When the butter just begins to brown, after about 45 seconds, evenly dust one side of the bread with 1 teaspoon of powdered sugar (it helps to put the sugar in a small fine mesh strainer and tap the side lightly with your palm).
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Place the bread in the pan sugar-side down and cook until that side is golden, 2 to 3 minutes.
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Dust the top with 1 teaspoon of powdered sugar, flip, and cook another 2 to 3 minutes. Repeat with the remaining slices, adding more butter as necessary. (Keep the finished slices warm in a 250°F oven.)
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Serve with Grade B maple syrup.
Photo by Plamen Petkov
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