French Toast
User Reviews
5
French Toast
Description
The French Toast recipe involves whisking eggs, milk, cinnamon, and vanilla extract until well combined to form the soaking mixture. Thick slices of brioche, preferably slightly stale to prevent sogginess, are dipped briefly and cooked in butter over medium heat until golden brown on both sides. This technique results in toast that is soft inside and lightly crisp outside.
Brioche is recommended for its rich, tender crumb, though alternative breads like challah or sturdy sandwich bread are suitable. Using slightly stale bread or drying fresh bread briefly in the oven prevents excessive moisture absorption, which could cause a soggy interior. The cinnamon and vanilla add traditional warm spice notes that balance with butter's richness.
For serving, butter and maple syrup are classic accompaniments, and the optional macerated strawberries introduce a fresh, fruity sweetness that also adds moisture and color to the plate. The strawberries soften and release syrup when tossed with sugar and rested ahead of time.
The notes emphasize bread selection and dryness as keys to texture, advise against cream in the soaking mix to avoid greasiness, and stress the importance of the egg-to-milk ratio. The recipe excludes sugar in the egg mixture to reduce burning risk and relies on toppings for sweetness.
Ingredients
- 6 lices brioche slightly stale (Note 1, or white sandwich bread
- 30 – 40g / 2 – 3 tbsp butter
Egg Mixture:
- 2 egg ~60g / 2 oz each, large
- ½ cup / 125 ml milk
- 1/2 tsp cinnamon powder
- 1 tsp vanilla extract
Macerated Strawberries, optional:
- 250g / 8 oz strawberry halved
- 1 tbsp white sugar
Serving:
- maple syrup
- butter
Instructions
- Whisk together Egg Mixture in a bowl. Vigorous whisk = avoid cinnamon floating on top.
- Melt 15g / 1 tbsp butter in a non stick skillet over medium heat.
- Dunk a piece of bread quickly into the egg mixture, coating both sides. Place in pan. Repeat with more slices to fill the pan, but don’t crowd it (do 2 or 3 at a time).
- Cook for 2 ½ - 3 minutes on each side until the surface is golden, then transfer to serving plates.
- Add more butter into the pan and cook remaining bread.
- Serve with butter and plenty of maple syrup, and Macerated Strawberries if using!
Macerated Strawberries (optional):
- Toss strawberries with sugar, set aside for 20 minutes+. The strawberries will soften and sweat, and create a bit of syrup.
Notes
- Brioche or challah bread, preferably slightly stale, is best to avoid sogginess; fresher bread can be dried in the oven before soaking.
- Do not use cream in place of milk to avoid a greasy texture.
- The egg to milk ratio is important; two eggs to half a cup of milk is recommended.
- Omitting sugar in the egg mixture helps prevent burning since toppings provide sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314cal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 475mg | 20% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Calcium | 201mg | 20% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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