French Toast Recipe
User Reviews
5
French Toast Recipe
Description
The recipe combines eggs, milk, vanilla extract, cinnamon, and salt whisked into a custard that coats slices of stale bread. The bread should absorb enough liquid without dripping excessively, resulting in a weighted but manageable texture for frying. Cooking in a hot skillet with butter and a bit of oil helps achieve a golden crust with caramelized sugar sprinkled during cooking to add subtle sweetness and crunch.
French toast is served warm, ideal for breakfast or brunch. The contrast of a crisp outside and tender inside makes it a comforting familiar dish. Spices and vanilla enhance the flavor beyond plain toast.
An egg substitute method using cornstarch and milk cooked to thicken is provided for those avoiding eggs. This variation still allows bread to soak up a flavorful custard for frying. The recipe adapts well to different types of bread and can be served with various toppings if desired.
Ingredients
- 3 large egg $0.72
- 1 cup milk $0.21
- 1 tsp vanilla extract $0.59
- 1/2 tsp cinnamon $0.05
- 1 pinch salt $0.01
- 5 Tbsp butter $0.70, divided
- 1 Tbsp cooking oil $0.04, divided
- 8 lices bread $1.88, stale
- 1 tsp sugar $0.01, divided
Instructions
- Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
- Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
- Dip the slices of bread in the batter, covering both sides, allowing them to soak briefly. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
- Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until the slice has browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
- When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.
Notes
- For egg substitution, cook milk with cornstarch and spices until thickened, then cool before dipping bread.
- Stale bread works best to absorb custard without falling apart.
- Use a combination of butter and oil in the pan to achieve even browning and prevent burning.
- Sprinkling sugar during cooking adds a light caramelization and subtle crunch.
- Cook on medium-low heat until slices spring back when pressed and have caramelized edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42 slices each
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 407kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Sodium | 464mg | 19% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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