In France, French toast is actually called “pain perdu”, which means “lost bread”. The name indicates it is a way to use bread that has gone stale. Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: Try different breads, use a touch of cinnamon, nutmeg or vanilla, serve with maple syrup… Pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds.
PREP: 5 minutes
COOK: ~ 10 minutes
|1||slide of your favorite bread|
|1/2 tsp||brown sugar|
|1 tsp||powder sugar|
|Spray||Extra virgin cooking oil|
- Pre-heat a 10-inch or 12-inch skillet that has been spayed lightly with cooking oil.
- Whisk together eggs, milk, and brown sugar and pour into a shallow container.
- Dip bread slice in egg mixture.
- Fry slice until golden brown, then flip to cook the other side.
- Serve with powder sugar sprinkled on both sides.
Was this helpful?
0 / 0