THE best French Toast Ever

Best French Toast

i found my best french toast yesterday... i was reading Molly Wizenbergs book (a is the charming and fun food blogger she is the dreator of the Orangette blog and has been voted No. 1 Foodblog!). Anyhow she made my mouth water by going into details as how she tried and tried to create her fathers french toast that had just the perfect texture... after i started to feel itchy, drooling and shifting around while reading - my son came in he already had supper ( a big bowl of fried rice) and asked me if there was a chance for another snack- he was starving... teenage boys can eat truckloads full i guess... i thought ok this is the perfect excuse to try this mouthwatering recipe... BUT all i could find in my bread basket was rye bread (not good for this recipe) and raisin bread... well you got to be creative when it comes to cooking... i used the raisin bread.... whipped up the dip for the french toast as Molly suggested. And she was so right use lots of oil, use her recipe you will be rewarded with the perfect french toast crisp but still soft crust and a creamlike center.... My son was very happy and content didn't see him after that he went straight to bed..
Thank you Molly for a very touching book and this recipe!!
Alissa

French Toast adapted from Molly Wizenberg

1 cup milk (i used 1/2 milk 1/2 cream as i ran out of milk)
4 large eggs
1 Tbs sugar
1 tsp pure vanilla sugar (molly uses extract)
¼ tsp salt
Mild-tasting vegetable oil, such as canola
6 slices bread (a bias-cut country French loaf, or challah, preferably), about ¾ to 1 inch thick (this time i used raisin bread)
Pure maple syrup, for serving


Whisk together the first five ingredients in a wide, shallow bowl.

Place a large skillet, preferably cast-iron, over low to medium heat, and add enough oil to just cover the bottom of the skillet.

Two or three at a time, add the bread slices to the egg mixture in the bowl, allowing them to rest for a minute or two on each side. They should feel heavy and thoroughly saturated, but they should not be falling apart. When the oil is hot, place the slices in the skillet. They should sizzle a bit, and the oil should bubble lightly around the edges of the bread; take care, however, that the oil is not too hot, lest the egg mixture burn.
Cook until the underside of each slice is golden brown, about 2 minutes. Turn the bread, and cook until the second side is golden, another 2 minutes or so. Remove the bread from the skillet to a plate lined with a paper towel, allow to rest for 30 seconds or so, and serve immediately—with maple syrup, of course.

Yield: 6 slices, serving 2 or 3.