The Ideal Fast and Simple French Toast
French Toast
Perfect Quick-and-Easy French Toast: A 30-Minute Breakfast Delight
Course: BreadCuisine: AmericanDifficulty: Easy4
servings5
minutes25
minutes229
kcalFrench toast is the perfect comfort food; it just takes 30 minutes to prepare and can be made with basic pantry supplies. This is a simple, quick dish that yields golden-brown slices that are soft and custardy inside and crispy outside. Just the correct amount of eggs, milk, and sugar make it ideal for weekend brunches or hectic mornings. A coating of sugar creates a delicious caramelized crust, while a pinch each of cinnamon, nutmeg, and vanilla give warmth and flavor. Serve with a pat of butter and some maple syrup for a delicious, traditional treat that the whole family will enjoy.
Egg-to-Milk Ratio: The most important consideration
while preparing French toast is the ratio of eggs to milk. The sweet spot, as
determined by testing various ratios, is three eggs per cup of milk. You will
get perfectly cooked French toast that is custardy, moist, and neither too
thick nor too wet.
Some recipes call for adding sugar to the batter: nevertheless,
research has shown that the more sugar added, the better. The greatest French
toast tastes best when topped with syrup when it has extra sugar added—roughly
two tablespoons for every cup of milk—because it harmonizes so well with the
syrup. Before turning in the pan, sprinkle sugar on top for more
caramelization!
Cream vs. Milk: Cream will give your batter a fuller
flavor, but milk is still a good option. Although it could leave the toast
feeling a little oily, cream will make it thicker and more decadent. If you
want a well-balanced texture without the creaminess, stick to whole milk.
Is the Bread Oven-Dried, Stale, or Fresh?
Traditionally, stale bread is used to make french toast, although
oven-dried bread frequently works better, particularly when it’s soft, white
sandwich bread. It absorbs the batter without becoming drenched. Fresh or
slightly stale breads work best for artisan loaves, although entirely dried
loaves might be challenging. You may need to soak the bread longer or trim the
crust if it’s hard and crusty.
Mixing the Batter: The batter should be mixed
carefully. For a smoother texture, whisk the eggs and sugar together before
adding the milk. If you dump everything at once, egg white clumps may result.
Final Touches: Before cooking, sprinkle sugar on the
soaked bread to give it a gorgeous caramelized crust that adds sweetness and
texture. A tiny action with a significant effect!
Flavors: For a tasty base, keep it simple with a
touch of nutmeg, cinnamon, and a splash of vanilla. These pantry staples are a
fantastic place to start when making classic French toast, but feel free to
experiment with other varieties.
Ingredients
6 large eggs
4 tablespoons sugar (plus extra for sprinkling)
Pinch of kosher salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1/4 teaspoon vanilla extract
2 cups whole milk
4 tablespoons unsalted butter (for cooking)
8 slices white bread (1/2 inch thick)
Maple syrup (for serving)
Optional: Additional butter for serving
Directions
- Preheat the Oven: Place a baking sheet on a wire rack and turn the oven on to 200°F. If the bread is really moist and fresh, place slices on the rack and bake for around ten minutes, softly toasting each time you flip them.
- Prepare the Egg Mixture: Beat the eggs, sugar, salt, nutmeg, cinnamon, and vanilla in a sizable basin. Blend well after adding the milk and whisking.
- Prepare the French toast: by melting and foaming one tablespoon of butter in a cast-iron or nonstick skillet over medium heat. Twirl two bread slices to coat all sides after dipping them in the egg mixture. In the skillet, cook the bread for about 3 minutes on each side, or until crispy and golden brown. Before turning over for a crust that has caramelized, dust the top with a little sugar.
- Keep Warm: While you prepare the remaining bread, move the baked slices to the oven on the wire rack to stay warm.
- Present: Accompany the French toast with butter pats and a maple syrup drizzle.
Notes
- Note
Egg-to-Milk Ratio: For the optimal balance of custardy
and light, use three eggs for every cup of milk.
• Sugar in the Batter: French toast tastes sweeter and goes well with syrup
when sugar is added to the batter. For each cup of milk, two tablespoons is a
healthy quantity.
• Milk vs. Cream: Whole milk works well in this dish, but cream will add
richness to the toast, though some people may find it too oily.
• Bread: A little oven drying is ideal for soft white bread. Slices of artisan
bread absorb liquid less readily when completely dry, so use them while they’re
still somewhat stale.
