French Toast
We had French toast for breakfast this morning and my son could not stop eating them declaring that they were the best he ever had. Mind you, I have not changed a thing to them, expect forgetting to spread some butter over when done. He asked to write a blog about it. So here I am with a breakfast dish. Growing up in France we do have our own version of French toast: Pain Perdu. Great after school snack. Simply slices of bread, whether milk bread or brioche soaked in vanilla milk, then soaked in beaten eggs and fried on butter previously clarified. We just eat it fresh off the griddle with no syrup or extra butter. The below recipe is my own creation. Bon Appetit
We had French toast for breakfast this morning and my son could not stop eating them declaring that they were the best he ever had. Mind you, I have not changed a thing to them, expect forgetting to spread some butter over when done. He asked to write a blog about it. So here I am with a breakfast dish. Growing up in France we do have our own version of French toast: Pain Perdu. Great after school snack. Simply slices of bread, whether milk bread or brioche soaked in vanilla milk, then soaked in beaten eggs and fried on butter previously clarified. We just eat it fresh off the griddle with no syrup or extra butter. The below recipe is my own creation. Bon Appetit
- Carbohydrate 56.9620955194831 g
- Cholesterol 11.9781510396331 mg
- Fat 4.65392671798015 g
- Fiber 3.06714380216598 g
- Protein 10.1831991145747 g
- Saturated Fat 1.34031166618033 g
- Serving Size 1 1 Serving (117g)
- Sodium 661.216177077636 mg
- Sugar 53.8949517173171 g
- Trans Fat 0.572487760362963 g
- Calories 316 calories
Step-by-step
- Mix together well eggs, heavy cream or milk, brown sugar, cinnamon in a large dish.
- Add the bread slices and soak each side of the bread in the egg mixture.
- Remove excess batter and cook over medium heat on a griddle.
- Spread light butter and drizzle maple syrup over them.
Using fresh, soft sandwich bread guarantees a soggy interior because high-moisture crumb cannot absorb the custard without disintegrating. Day-old bread works because dehydration creates a sponge-like cellular structure capable of holding dairy and eggs without structural failure. Staling causes retrogradation of starch molecules, which firms the crumb and allows slices to retain structural integrity during the soak.
Moisture Management and Heat Control
Soaking duration determines whether the custard penetrates the center or merely coats the exterior. Submerge each slice for precisely 15 to 30 seconds per side depending on density, ensuring complete hydration without a raw, liquid core. Cook over medium heat maintained at roughly 350 degrees Fahrenheit. Lower heat melts butter without browning the milk solids, while excessive heat burns the sugar and dairy before the internal egg coagulates at 158 degrees Fahrenheit.
Historical Roots and Regional Variations
Known traditionally in France as pain perdu, meaning lost bread, this preparation originally salvaged hardened loaves that otherwise faced disposal. European iterations typically omit American additions like maple syrup, relying instead on the caramelization of natural sugars within the enriched batter during frying on a clarified butter griddle.
