French Toast
There are many fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
There are many fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
- Carbohydrate 3.16125000101893 g
- Cholesterol 4.30000000225427 mg
- Fat 1.22600000073264 g
- Fiber 0 g
- Protein 2.21025000072587 g
- Saturated Fat 0.721100000420421 g
- Serving Size 1 1 slices french toast (69g)
- Sodium 634.911666675684 mg
- Sugar 3.16125000101893 g
- Trans Fat 0.119175000085211 g
- Calories 32 calories
Step-by-step
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle of skillet over medium-high flame.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Unlike a standard pancake batter that relies on chemical leaveners for rise, French toast achieves its structure through the coagulation of egg proteins wrapping around starch granules within the bread matrix. Thick slices of bread require a brief soaking window to absorb the custard without disintegrating, while dense loaves benefit from slightly extended absorption times to prevent dry centers. Maintaining a medium-high flame on the griddle ensures the exterior browns evenly via the Maillard reaction before the interior becomes waterlogged.
Preparing batches ahead of time is entirely practical when utilizing proper freezing protocols. Arrange cooked and cooled slices in a single layer on a parchment-lined baking sheet, freeze them completely solid for two hours, and then transfer the portions into a heavy-duty freezer bag where they remain stable for up to two months. Reheating requires dry heat rather than a microwave to restore crispness; slide frozen slices directly into a preheated toaster or bake them on a wire rack at 400 degrees Fahrenheit for eight to ten minutes until thoroughly hot.
