How to make french toast in simple steps for a perfect result

Ingredients needed

To create the perfect toast, you’ll need the following ingredients:

• 1. Slices of bread – Choose a bread that is slightly stale and thick. Brioche, challah, or French bread work best for their soft texture and ability to absorb the custard mixture.
• 2. Eggs – Use large eggs for the custard mixture, as they provide richness and help bind the ingredients together. This is also a gret quick way to use broken eggs.
• 3. Milk – Whole milk or a combination of milk and cream will give your french toast a creamy texture.
• 4. Vanilla extract – A touch of vanilla enhances the flavor of the custard mixture.
• 5. Cinnamon – A pinch of cinnamon adds warmth and depth of flavor to the french toast.
• 6. Salt – Just a pinch of salt helps balance the sweetness and brings out the flavors.

Step-by-step guide

Now that you have all the ingredients, let’s dive into the step-by-step process.

1. Preheat your griddle or non-stick skillet over medium heat. This ensures even cooking and prevents the french toast from sticking.

2. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined. Make sure all the ingredients are evenly incorporated.

3. Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds on each side. Be careful not to oversoak, as this can result in soggy french toast.

4. Place the soaked bread onto the preheated griddle or skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.

5. Once cooked, transfer the french toast to a plate and keep warm. Repeat the process with the remaining slices of bread, adding more custard mixture if needed.

6. Serve the french toast immediately with your favorite toppings, such as maple syrup, fresh berries, powdered sugar, or whipped cream. Enjoy!

Tips for perfect French toast

To take your toast to the next level, here are some tips to keep in mind:

1. Use slightly stale bread – Fresh bread can become too soft when soaked in the custard mixture, resulting in a mushy texture. Slightly stale bread provides better structure and absorbs the flavors more effectively.

2. Let the custard mixture rest – Allowing the custard mixture to rest for a few minutes before dipping the bread helps the flavors meld together and creates a more flavorful result.

3. Don’t overcrowd the pan – Cook the toast in batches, making sure to leave enough space between each slice. Overcrowding the pan can lead to uneven cooking and soggy toast.

4. Adjust the cooking temperature – If your toast is browning too quickly or not cooking through, adjust the heat accordingly. Lower the heat if it’s browning too quickly, or increase it slightly if it’s not browning enough.

5. Keep the cooked toast warm – Place the cooked toast on a baking sheet in a preheated oven at 200°F (93°C) to keep them warm while you cook the remaining slices.

Variations and toppings

French toast is incredibly versatile and can be customized to suit your taste preferences. Here are some delicious variations and toppings to try:

1. Stuffed – Slice your bread and create a pocket by cutting a slit in the middle. Fill the pocket with cream cheese, Nutella, or your favorite jam before dipping it in the custard mixture.

2. Caramelized Banana  – Sauté sliced bananas in butter and brown sugar until caramelized. Place the caramelized bananas on top of the cooked french toast and drizzle with maple syrup.

3. Berry Compote  – Simmer fresh or frozen berries with a little sugar and water until they break down into a thick sauce. Spoon the berry compote over the french toast and finish with a dollop of whipped cream.

4. Savory  – Skip the vanilla extract and cinnamon in the custard mixture and instead add a pinch of salt, black pepper, and herbs like thyme or rosemary. Top with sautéed mushrooms, bacon, or a fried egg for a savory twist.

Recipes for special occasions

French toast is not just for breakfast! It can also be a delightful option for special occasions. Here are a few recipes to try:

1. Brioche with Lemon Curd and Blueberries – Use brioche bread for an extra rich and buttery french toast. Top with tangy lemon curd, fresh blueberries, and a dusting of powdered sugar.

2. Cinnamon Roll Bake – Cut cinnamon rolls into chunks and arrange them in a baking dish. Pour the custard mixture over the cinnamon rolls and let it soak for a few minutes. Bake until golden brown and serve with cream cheese glaze.

3. Pumpkin Spice  – Add a touch of fall flavor by mixing pumpkin puree, pumpkin spice, and a little brown sugar into the custard mixture. Serve with whipped cream, caramel sauce, and a sprinkle of cinnamon.

Frequently asked questions about French toast

1. Can I use any type of bread for french toast?

– While you can use any bread, thick slices of brioche, challah, or French bread work best due to their texture and ability to absorb the custard mixture.

2. How long should I soak the bread in the custard mixture?

– Soak each side of the bread for about 30 seconds. This allows the bread to absorb the flavors without becoming too soggy.

3. Can I make french toast ahead of time?

– French toast is best enjoyed freshly made. However, you can keep the cooked french toast warm in a preheated oven at 200°F (93°C) while you cook the remaining slices.

4. Can I freeze french toast?

– Yes, you can freeze cooked french toast. Allow it to cool completely, then place it in an airtight container or freezer bag. To reheat, simply toast it in a toaster or warm it in a preheated oven.

Conclusion

With this simple yet foolproof recipe, you now have all the tools to create the most delicious french toast you’ve ever tasted. From choosing the right bread to perfecting the soaking process, these tips and tricks will ensure your toast is a mouthwatering success every time.

Whether you prefer classic flavors or want to experiment with creative variations, this is a versatile dish that can be enjoyed for breakfast or as a special treat. So, grab your apron and get ready to indulge. Enjoy!

Photo by Antoni Shkraba