I customized this recipe from my dad.
- Carbohydrate 39.0228415046089 g
- Cholesterol 12.3419270792663 mg
- Fat 4.81898785903723 g
- Fiber 1.24061543391301 g
- Protein 12.0688417868429 g
- Saturated Fat 2.3211571785145 g
- Serving Size 1 1 Serving (177g)
- Sodium 616.235552873478 mg
- Sugar 37.7822260706959 g
- Trans Fat 0.454968213033616 g
- Calories 248 calories
Step-by-step
- Heat butter over medium heat in a shallow pan.
- In a wide bowl whip together eggs, milk, and vanilla.
- Dip both sides of bread in egg mixture, then fry in pan on both sides until light brown.
Controlling pan temperature determines whether bread browns evenly or burns before the interior sets. Maintain medium heat so the butter melts without smoking while the egg proteins coagulate slowly. A shallow skillet with a wide base provides ample room for two slices of bread without overcrowding. Cast iron or heavy stainless steel pans retain heat efficiently across the entire cooking surface. Whisking eggs, milk, and vanilla thoroughly in a wide, shallow bowl prevents pockets of unblended white from clinging to the bread surface.
Pan Selection and Surface Area
Choose a skillet that allows at least one inch of clearance around each slice of bread. Proper spacing ensures a spatula can slide underneath easily during the flip without tearing softened slices. Thin aluminum pans create hot spots that scorch dairy solids in the butter before the center cooks. Using a moderate heat setting keeps butter fats stable throughout the process.
- Use day-old bread with a firm crumb to prevent structural collapse during soaking.
- Submerge each slice for no more than three seconds per side to avoid sogginess.
- Refrigerate leftover cooked slices within two hours and reheat them in a toaster oven to restore crispness.
