In today's piece, I'll be taking us to the delectable world of French toast. A breakfast favorite all over the world, it remains unrivaled in simplicity and appeal. Whether it is a lazy Sunday morning or a bustling weekday, French toast can make the day. Since it has been my personal favorite, I'll tell you how you can possibly make the best French toast at home with some tips and tricks so that you don't get those soggy, eggy bread woes.
Interestingly, French toast isn't originally from France. The earliest references to this style of soaked bread cooked until golden date back to ancient Rome. The name "French toast" was first used in 17th-century England. The recipe was brought to America by early settlers where it became a popular breakfast dish.
Each ingredient in French toast is not just a part of the recipe but plays a specific role in creating the texture, flavor, and appearance of this beloved breakfast dish.
Yes, in simpler versions, you can make French toast using just milk, especially if you're out of eggs or prefer a lighter version. The texture will be different—less custardy and more delicate—but still delicious. You might want to add a little extra milk to ensure the bread is sufficiently moistened.
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French toast pairs wonderfully with both sweet and savory sides. Fresh fruits or fruit compotes, bacon, sausages, and scrambled eggs make excellent companions. For a sweet indulgence, serve with chocolate chips, nut butters, or ice cream.
1. In a shallow dish beat eggs, milk, vanilla extract, cinnamon, sugar and salt.
2. Dip bread slices in egg mixture, turning to coat both sides evenly.
3. Melt some butter in a skillet or griddle over medium heat, add a bit of oil. Cook until golden, about 2-3 minutes on each side.
4. Serve immediately with fresh fruits, maple syrup or honey.
FAQs
What type of bread is best for French toast?
The best French toast starts with the right bread. Thick, sturdy slices like brioche, challah, or French baguette are ideal as they soak up the egg mixture without falling apart. Day-old bread is preferred because it's slightly dry and absorbs more flavor.
Yes, you can make French toast without vanilla extract, though it adds a lovely warmth and depth of flavor. If you don’t have it on hand, try substituting with almond extract or skip it entirely for a more straightforward taste.
To prevent soggy French toast, make sure your bread slices are thick enough and not overly fresh. Also, don’t oversoak the bread—just dip each slice long enough to coat it thoroughly. Cook on medium heat to ensure the inside is cooked through without burning the outside.
French toast is best enjoyed fresh, but you can prepare it ahead by cooking and then reheating in the oven at 350°F for 10 minutes. Alternatively, prepare the egg mixture and soak the bread just before cooking.
Absolutely! For a dairy-free version, substitute the milk with almond milk, soy milk, or oat milk. These alternatives work well and offer a different flavor profile.
French toast can be topped with a variety of ingredients such as powdered sugar, maple syrup, fresh fruits, whipped cream, or even yogurt. For something different, try a drizzle of caramel or a sprinkle of nuts.
For a crispy exterior, make sure your skillet is hot enough before adding the bread, and use a mixture of butter and oil to fry. The oil helps to crisp up the edges while the butter adds flavor.
Yes, you can cook French toast in an air fryer. Set it to 375°F and cook for about 4 minutes on each side. This method is great for achieving a crispy texture without much oil.
Store any leftovers in the refrigerator covered tightly with foil or plastic wrap. Reheat in the oven or toaster for best results. French toast can also be frozen for up to two months.
To make vegan French toast, use plant-based milk and a vegan egg substitute like flax eggs or chickpea flour mixed with water. These ingredients bind similar to eggs and create a delightful vegan version
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These were so good! I did add an extra teaspoon of sugar to make them sweeter. I added cinnamon sugar on half of them and nutella on the rest of the batch. * chef's kiss*
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