Raspberry French Toast
French toast with raspberry jam and maple syrup. A seasonal variation uses panettone instead of bread.
French toast with raspberry jam and maple syrup. A seasonal variation uses panettone instead of bread.
- Carbohydrate 81.93186 g
- Cholesterol 438.265 mg
- Fat 17.84521 g
- Fiber 2.23599995136261 g
- Protein 18.82395 g
- Saturated Fat 7.215008 g
- Serving Size 1 1 Serving (237g)
- Sodium 482.796 mg
- Sugar 79.6958600486374 g
- Trans Fat 2.391778 g
- Calories 557 calories
Step-by-step
- Melt butter in frying pan.
- Whisk eggs in bowl.
- Soak bread slices in eggs.
- Pan fry each slice til golden brown on each side, turning once.
- Sprinkle with confectioner's sugar.
- Whisk together rasberry jam and syrup. Divide between four slices of toast. Experience bliss.
Eggs execute the primary binding function in French toast, creating a custard coating that seals the bread interior while crisping on the exterior surface. Whisking the eggs thoroughly ensures the yolk and white combine into a uniform emulsion; unblended whites create rubbery patches on the pan. Standard sliced bread risks sogginess if soaked too long, whereas dense brioche or enriched panettone absorbs liquid without disintegrating.
Maintaining medium heat in a heavy-bottomed skillet prevents the exterior sugar from burning before the internal egg custard sets. Judge doneness visually by watching for a deep golden-brown hue and firm edges rather than relying on internal temperature probes. Flipping the slice precisely once at the three-minute mark preserves the crust integrity. Blending fruit preserves directly into maple syrup creates a pourable sauce that adheres evenly to the hot surface.
Substitutions alter absorption rates significantly. Denser holiday loaves require slightly longer resting times in the liquid mixture before frying.
