Try this French Toast Medallions recipe, or contribute your own.
- Carbohydrate 31.9624675057839 g
- Cholesterol 423.38125 mg
- Fat 10.54743875 g
- Fiber 3.41150008392334 g
- Protein 13.6098525000071 g
- Saturated Fat 3.277213125 g
- Serving Size 1 1 serving (232g)
- Sodium 146.848000001651 mg
- Sugar 28.5509674218606 g
- Trans Fat 1.82941025 g
- Calories 272 calories
Step-by-step
- In a large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla extract and milk.
- Pour the mix into a shallow dish and place the bread medallions in it. Toss to coat. Let sit for 15 minutes. Turn medallions over midway so both sides get good and soaked.
- Heat the oil in a large skillet. Place a few medallions at a time in the skillet and fry on both sides until golden brown. Place on paper towel lined plate to drain. Continue with remaining medallions.
- Serve with real maple syrup, fresh blueberries and a dusting of powdered sugar.
Golden crusts encase pillowy interiors that yield readily under gentle pressure. Nutmeg and cinnamon release volatile oils upon contact with hot fat, creating an aromatic fog above the skillet. Sugar caramelizes rapidly against the bread surface, forming a dark amber crust before the interior can overcook.
Standard sliced sandwich bread often fails when subjected to liquid dairy and egg mixtures. The crumb lacks structural density, resulting in a collapsed interior that turns gummy during frying. Utilizing a French baguette cut into one-inch rounds provides the necessary gluten network and density. The drier exterior of a baguette absorbs moisture slowly, preventing structural disintegration.
Allowing the bread medallions to sit in the custard mixture for 15 minutes is the critical window for success. Insufficient soaking leaves a dry, unintegrated core of raw bread. Excessive soaking past 20 minutes dissolves the crumb entirely, causing the medallions to tear before they reach the hot oil. Turn the pieces at the seven-minute mark to ensure even hydration across both faces.
Substitutions alter physical chemistry significantly. Whole milk supplies necessary fats and water; replacing it with skim milk reduces browning potential and yields a tougher final texture. Heavy cream introduces excess fat that coats the flour proteins, preventing proper binding. Brown sugar contributes moisture alongside sweetness due to the presence of molasses. Granulated white sugar dissolves identically but lacks the subtle acidity and caramel depth found in brown varieties.
Maintain skillet temperature at medium-high heat. Butter burns quickly due to milk solids; clarified butter or neutral vegetable oil prevents premature smoking. Drain fried medallions on paper towels for exactly 60 seconds to remove surface oil without cooling the crust below serving temperature.
