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.
Saturating the bread requires a delicate balance between softening the crumb and preventing the slices from falling apart before they reach the hot pan. Stale or slightly dried bread absorbs the custard mixture uniformly without dissolving into mush, whereas extremely fresh sandwich bread tends to disintegrate instantly upon contact with liquids. Standard sliced loaves benefit from resting uncovered on a wire rack for thirty minutes prior to dipping, which helps firm the outer structure.
Whisking the eggs thoroughly with milk ensures the custard forms a cohesive emulsion rather than leaving cooked egg white patches on the surface of the bread. Maintain medium-high heat on a cast-iron skillet or electric griddle to promote rapid browning without scorching the dairy solids. If preparing batches in advance, cooked slices can be cooled completely on a rack, stored in a single layer separated by parchment paper, and frozen for up to two months. Reheating frozen slices in a toaster set to a medium cycle restores crispness to the exterior while thawing the interior completely.
