Try this French Toast recipe.
- Carbohydrate 6.32250000203786 g
- Cholesterol 8.60000000450854 mg
- Fat 2.45200000146527 g
- Fiber 0 g
- Protein 4.42050000145175 g
- Saturated Fat 1.44220000084084 g
- Serving Size 1 1 Serving (138g)
- Sodium 1269.82333335137 mg
- Sugar 6.32250000203786 g
- Trans Fat 0.238350000170422 g
- Calories 65 calories
Step-by-step
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Stale bread possesses a cellular structure that eagerly absorbs liquid without collapsing into mush, which makes a dry, day-old loaf far superior to freshly baked sandwich bread for this preparation.
- Whisk the eggs, milk, and salt thoroughly in a shallow, wide dish until completely homogeneous so that no streaks of albumin cling to the surface of the bread.
- Soak each slice for approximately 15 to 20 seconds per side, allowing the custard to penetrate the crumb while stopping well short of complete saturation.
- Maintain a medium-high heat on your skillet or griddle so the exterior sugars caramelize into a deep golden crust before the interior overheats and curdles the egg proteins.
- Substitute dairy milk with cream or oat milk cautiously, keeping in mind that higher fat contents increase richness while lower fat options reduce browning speed.
Proper heat control ensures the exterior achieves a crisp finish while the center remains tender. Remove each piece promptly when golden brown and serve immediately on preheated plates to prevent condensation from softening the crust.
