how to make french toast

 

how to make french toast

All About French Toast 

French toast is one of the oldest and most popular breakfast foods. It is derived from the original French recipe pain perdu, or “lost bread.” It started as an ingenious way to use stale or “lost” bread by dipping it in an egg and milk mixture and cooking it. The concept lends itself to an almost infinite variety of flavors and versions—all easy enough to make even the average cook an instant gourmet. 

Because French toast is so easy and convenient, I became its biggest fan when my children were small. As time went by, it became a family favorite and eventually crept into our family fare at meals other than breakfast. I found that, with a little experimenting, the possibilities with French toast were endless. Different types of breads opened up whole new worlds of flavors and combinations. Some of the most delicious mingled tastes were not the standard French toast with maple syrup, but rather a savory blend of cheeses, onion, and bits of meat. It was almost like a simplified and fail-safe version of a soufflé. Now French toast forms the base for many hearty and flavorful meals at our table, and I hope it does at your table too. 

Breads The term “day-old” is used throughout this book and is commonly used in the cooking world to mean bread that is dried out. This is important in French toast recipes, as fresh bread becomes too soggy and falls apart while cooking. Dry bread absorbs the egg and milk mixture better than fresh bread, which is what makes the classic French toast texture. 

The best method for drying fresh bread is to set slices on a wire rack and then leave them out for several hours or overnight so that air can circulate around both sides of the bread. In a pinch, bread can be dried out in the oven by placing the slices directly on the oven racks and baking for 20 minutes at 200 degrees. You can also toast bread in a toaster for several seconds, watching closely so bread does not brown. 

Generally, the quality of the bread determines the quality of the French toast recipe. Try specialty breads baked in local bakeries. Cinnamon swirls, cheese-topped, and other breads with added flavors will add character to your French toast recipes. 

Cooking 

Try experimenting with the quantity of eggs and milk for dipping the bread and find the proportions you like best. The general rule is 3 large eggs to 1 cup of milk. The standard proportion can be varied, depending on the individual recipe, but the more eggs you use, the denser and more custard-like the texture will be. Also, avoid adding large amounts of sugar to the egg mixture, as it will burn when cooking the French toast in a frying pan. 

Classic French toast must be cooked one slice at a time, or in a pan big enough so that multiple slices don’t touch while cooking. It works best to use a nonstick sauté pan, but to make sure the toast doesn’t stick, spray the pan with a little nonstick cooking spray before cooking each slice. And, generally, the pan should be covered with a lid while cooking French toast to ensure that the middle is cooked through. To keep individual slices warm, place them on a wire rack on a baking sheet in a warm oven. Or, toast the slices lightly in a toaster just before serving to reheat. 

When cooking French toast casseroles, make sure they have soaked for several hours or overnight in the refrigerator before baking. This allows the bread and egg mixture to infuse thoroughly and helps to develop a custard-like texture. To ensure even cooking, always bring casseroles to room temperature before baking, which takes about 30 minutes. 

Garnishes 

French toast, like pancakes or waffles, can be garnished to make a more stunning and delightful presentation. Try adding some of the following garnishes to make your French toast look gourmet! 

Diced, sliced, or whole fresh fruits make colorful and flavorful toppings. Using fruits in season will add that extra special taste and touch to your toast. 

Powdered sugar, when sprinkled through a sieve or a paper doily, makes a unique pattern and elegant garnish. 

Try garnishing sweet French toasts with your favorite chopped nuts or crushed cereals and a drizzle of syrup. The sweet taste combined with the crunchy texture is rich and delicious. 

For savory French toasts, a sprinkling of grated cheeses or minced parsley not only adds flavor, but also adds a pop of color. Adding minced or diced peppers, or thinly sliced or julienned green onions will complement southwest-style toasts. 

Storing 

Cooked French toast slices are easy to store. Individual slices should be cooled before placing in a ziplock bag, separated by a piece of wax paper. They can be stored in the refrigerator up to three or four days, or can be frozen up to two weeks. To reheat, simply preheat oven to 350 degrees and bake on a baking sheet for a few minutes, or toast in the toaster until heated through. Serve with syrup or your favorite toppings. 

French toast casseroles are best eaten straight from the oven because they are sometimes difficult to store due to the large dish in which they are usually baked. However, they can be covered and refrigerated for up to three days and then reheated in the oven at 350 degrees. Warm until heated thoroughly and slightly crisp around the edges. Serve with syrup or your favorite toppings. 

Many recipes can be made ahead of time and stored in the refrigerator until ready to use. Just remove from the refrigerator about 30 minutes before baking and bring to room temperature—this helps it to bake evenly. 

Creating Your Own French Toast Recipes 

Once you have experimented with the recipes in this book, you will be ready to create your own French toast favorites. Try using cooked savory French toast slices as a base for your favorite cooked vegetables or meats and sauces. Bake casseroles using soaked French bread cubes tossed with your family’s favorite foods. Use fruit breads and slices of dense cakes to form a base for decadent desserts with sweet toppings. Be bold and use new spices and flavorings with plain breads to give your toast an appetizing twist. And always remember, the possibilities are endless! 

Family Favorites
Chocolate Hazelnut Banana French Toast 

4 tablespoons cream cheese, softened, divided

8 slices day-old firm, thin white bread

1 banana, cut into 1/4-inch-thick slices

8 tablespoons chocolate hazelnut spread, divided

1 cup milk

1/4 cup flour

3 large eggs

2 teaspoons vanilla

1/2 teaspoon salt

Butter

Powdered sugar

Toppings, of choice, optional

Spread 1 tablespoon of cream cheese on 1 side of 4 bread slices. Arrange banana slices over cream cheese, covering entirely. Spread 2 tablespoons of chocolate spread evenly over each remaining bread slice and place over top of bananas, with the chocolate side down.

In a pie plate or other shallow pan, whisk together the milk and flour until smooth; whisk in eggs, vanilla, and salt. Soak each of the sandwiches in egg mixture for 10 to 20 seconds on each side, or until just soaked through.

Melt a little butter in a small frying pan over medium-high heat. Add 1 of the sandwiches to the pan, cover, and cook on each side for 2 to 3 minutes, or until lightly browned. Repeat with remaining sandwiches. Sprinkle with powdered sugar or toppings, as desired.

 The Classic

1 cup milk 

1/4 cup flour 

3 large eggs 

2 teaspoons vanilla 

1/2 teaspoon salt 

6 slices day-old firm white bread 

Butter 

Syrup, of choice 

Old-Fashioned Buttermilk Syrup, optional

In a pie plate or other shallow pan, whisk together the milk and flour; whisk in eggs, vanilla, and salt. Soak bread slices in egg mixture for 10 to 20 seconds on each side, or until just soaked through. 

Melt a little butter in a small frying pan over medium-high heat. Add 1 soaked bread slice to the pan, cover, and cook on each side for 2 to 3 minutes, or until lightly browned. Repeat with remaining bread slices. Serve with butter and syrup, as desired.

Santa Fe Railroad 

4 large eggs 

2 cups milk 

2 tablespoons vanilla 

1/2 teaspoon salt 

4 cups crushed corn flakes 

2 tablespoons powdered sugar 

1 teaspoon cinnamon 

8 slices day-old firm white bread 

Butter 

Syrup, of choice

In a pie plate or other shallow pan, whisk together the eggs, milk, vanilla, and salt. 

In a bowl, mix together the corn flakes, sugar, and cinnamon; spread mixture over a plate. Soak bread slices in egg mixture on each side for about 1 minute, and then press both sides of each slice into the corn flake mixture. 

Melt a little butter in a small frying pan over medium heat. Add 1 coated bread slice to the pan, cover, and cook on each side for 2 to 3 minutes, or until lightly browned and crisp. Repeat with remaining bread slices. Serve with butter and syrup. 

Healthy Start 

1 (6-ounce) container low-fat yogurt, any flavor 

1/4 cup water 

2 egg whites 

6 slices day-old multigrain bread 

3 teaspoons olive oil, divided 

Fresh Fruit Purée, optional 

Syrup, of choice, optional

If yogurt has large chunks of fruit, blend with the water in a blender, until smooth. 

In a pie plate or other shallow pan, whisk together the yogurt, water, and egg whites. Dip bread slices in the yogurt mixture, covering completely, and let soak for 10 to 20 seconds on each side. 

Heat 1/2 teaspoon oil in a small frying pan over medium-high heat. Add 1 soaked bread slice to the pan, cover, and cook on each side for 2 to 3 minutes, or until lightly browned. Repeat with remaining bread slices, adding 1/2 teaspoon oil to the pan each time. Serve with Fresh Fruit Purée or syrup, if desired.

 

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