Hazelnut French Toast
This recipe was made out of necessity when I didnt have enough milk to make the regular version. You can make it any flavor you think would be yummy, just by substituting some of the milk for your favorite flavor coffee creamer.
This recipe was made out of necessity when I didnt have enough milk to make the regular version. You can make it any flavor you think would be yummy, just by substituting some of the milk for your favorite flavor coffee creamer.
- Carbohydrate 41.2850080416667 g
- Cholesterol 352.538125 mg
- Fat 11.324054244213 g
- Fiber 3.39839525162379 g
- Protein 17.2242183310185 g
- Saturated Fat 2.60085259895833 g
- Serving Size 1 1 Serving (180g)
- Sodium 890.825423958333 mg
- Sugar 37.8866127900429 g
- Trans Fat 4.40658425462963 g
- Calories 342 calories
Step-by-step
- Preheat large griddle to medium high heat.
- In a medium bowl beat all ingredients together until thoroughly mixed (not the bread of course)
- Dip one slice of bread into the egg mixture, coat on both sides.
- Place the bread on the skillet.
- Fry on both sides until slightly browned.
- Serve with Syrup, powdered sugar or any other french toast topping you like.
Controlling moisture transfer determines the success of custard-soaked bread. Texas toast requires a hot griddle maintained at medium-high heat to set the egg proteins before the crumb softens completely. Submerge each slice for precisely three seconds per side. Extended soaking saturates the interior, leaving a soggy, uncooked center regardless of outside color.
Texture and Chemical Interaction
Achieving a crisp exterior while maintaining a tender center relies on starch gelatinization and protein coagulation. Eggs provide the structural framework, coagulating between 140 degrees Fahrenheit and 158 degrees Fahrenheit to form a firm crust. Fat from the hazelnut creamer shortens the protein strands, yielding a softer internal crumb texture. Sugar within the creamer caramelizes rapidly under medium-high heat, producing distinct browning patterns across the bread surface. Balancing the milk-to-creamer ratio prevents excess sugar from burning before the bread cooks through.
- Soggy centers usually indicate the griddle temperature is set too high, scorching the outside before internal moisture evaporates.
- Uneven browning results from inconsistent contact on the cooking surface; preheat the griddle fully for five minutes before placing the first slice.
