Skillet French Toast

I love my cast iron skillet. It is, bar none, my most favourite thing in my kitchen. This French Toast is soaked overnight in the fridge then fried up golden and crisp in the skillet.

Overnight Skillet French Toast

1 french baquette, cut into 1″ thick slices
1 1/2 cups half and half
4 eggs
1/4 cup granulated sugar
Pinch of kosher salt
1 tsp vanilla extract
4 tbsps butter
2 tbsps canola oil

Place bread slice in 9 x 13 inch pan. Whisk next six ingredients together in medium bowl. Pour over the bread, turning to coat well. Cover tightly with plastic wrap and place in refrigerator overnight. Preheat oven to 300F. Melt 2 tablespoons of butter and 1 tablespoon of canola oil in skillet until hot and bubbling. Add bread to fill pan and cook for 2 minutes or until golden. Turn and repeat on other side. Transfer finished toast to sheet pan in oven. Repeat process with the rest of bread. Serve with nectar of the gods, aka maple syrup.

Pleasantville Note: If you’re in a rush, you can soak for an hour.