Ciabatta French Toast
I used my homemade ciabatta which means Italian bread to make this awesome French Toast. You could use almost any bread. I added some fresh vanilla bean paste or you can use vanilla extract. Just soak harder breads a little longer in the egg mixture and it will work well.
I used my homemade ciabatta which means Italian bread to make this awesome French Toast. You could use almost any bread. I added some fresh vanilla bean paste or you can use vanilla extract. Just soak harder breads a little longer in the egg mixture and it will work well.
- Carbohydrate 22.4288879560226 g
- Cholesterol 172.868125015427 mg
- Fat 17.0361802825244 g
- Fiber 1.34987394017766 g
- Protein 7.71892986428606 g
- Saturated Fat 9.14986377174296 g
- Serving Size 1 1 Serving (98g)
- Sodium 416.244909548873 mg
- Sugar 21.079014015845 g
- Trans Fat 1.62918772528404 g
- Calories 275 calories
Step-by-step
- Beat eggs and add cream, vanilla and cinnamon together. (You can also wait and sprinkle the cinnamon on bread while cooking). Stir and place bread in the mixture, flipping over to get full coverage of egg mixture in and on the bread. Soft bread only a minute or two, and harder breads a little longer.
- Melt 2 tbl of butter in a skillet or pan on med heat. Place wet bread in pan and cook for a few minutes until golden brown on the bottom and flip and continue on the other side. Then take out and add the other 2 tbl of butter to pan and cook the rest the same. Serve warm with sliced strawberries or bananas with Pure maple syrup. YUMMY!
Choosing the Right Loaf
Standard sliced sandwich bread dissolves rapidly when submerged in liquid due to its open crumb and thin crust, but dense Italian loaves require a fundamentally different approach. Ciabatta features a tight, chewy interior structure and a thick crust that resists fluid absorption. Utilizing a denser loaf prevents the slice from disintegrating into mush during soaking, provided the soak duration extends significantly beyond standard timings. Submerge denser slices for at least two minutes per side to allow the dairy and egg mixture to penetrate the interior without dissolving the exterior.Managing Heat and Fat
Butter burns quickly at high temperatures because milk solids separate and brown prematurely around 350 degrees Fahrenheit. Maintaining medium heat on the skillet ensures the butter melts completely and foams without turning black before the bread browns. Splitting the four tablespoons of butter into two separate additions prevents the fat from scorching during the cooking cycle. Fresh butter added for the second batch yields an even golden crust across all six slices.Balancing the Custard
Whole eggs bind the custard while half-and-half introduces necessary milk fat for a tender interior texture. Ground cinnamon added directly to the liquid incorporates evenly, though scattering it onto the moistened bread during cooking prevents spice clumps from burning in the pan. Vanilla bean paste provides visible flecks of pod alongside standard extract without altering the moisture ratio of the liquid.
