Basic French Toast - Chef In You

Basic French Toast by DK on Aug 7, 2016

French Toast Recipe | Easy Breakfast Recipes | Best French Toast Recipe

This simple, delicious, fluffy French toast cannot be more easy to make. If easy breakfast recipes are your thing in the rush weekday mornings, then this possibly would be your go to meal. A fluffy Brioche, Challah, King's Hawaiian Sweet Bread, Pullman loaf, Pannetone, Portuguese sweet bread, Croissants(!!), Banana Bread are excellent candidates for a french toast. Quite a list isn't it? It is essential to choose a bread that's spongy and capable of absorbing liquid without falling apart.

There are many recipes I have tried but for a regular day to day requirement, I find that Alton brown's version to be perfect for my family. The balance and the flavor works great and is a favourite with the husband and son. As with any other recipe, start with a given recipe and then try to tweak it to your needs. This is a basic recipe and can be a great vehicle for other flavor combos. The outside is slightly crispy while the insides is soft/creamy.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 2 people
Yields: Makes 4

Ingredients

1/2 cup Whole Milk (or Almond Milk), see tips
1 large Egg
1 large Egg White , or see Tips
1 tbsp Honey, warmed in microwave see Tips
1/8 tsp (a pinch) Sea Salt
4 (1/2-inch) slices of (day old/stale) Brioche Challah Bread, see Tips
2 tbsp unsalted Butter

Optional Flavor Additions

a little Vanilla Extract, Cinnamon, Nutmeg, Cinnamon Sugar (as topping), Maple Syrup are great options. For this recipe/measurement a wee little bit goes a long way, so add in a pinch and dash of everything and take it from there.

Tips

1. Milk: I use Raw Milk, but you can use Half and Half, or a mix of whole milk and cream. Skim milk did not fly with my family hence I don't use it. You can use Almond Milk instead of milk. I would recommend unsweetened, preferably homemade Almond milk.

2. Egg White: Simply use a Whole Egg instead.

3. Honey: To me, Honey is the highlight of this recipe. It makes this dish. But if you really insist, you can use Agave instead.

4. Bread: I used a bread called "Brioche Challah Bread". Best of everything, huh? See my first para for other bread options

Method

1. Ideally you would want to do this the previous night. In a pie plate (or a bowl), whisk together the milk, eggs, honey, and salt.

2. Make sure the honey is warmed for 10-15 seconds. This helps it to get mixed well with the rest of the ingredients. Though doing this ahead definitely helps in the end product, I find that making this custard right in the morning still makes for a good toast. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F

3. Dip a bread slice (thickness ideal between 1/2 inch to 1 inch) into the custard mixture. Every foodie would look down upon the word stale, but in this good stale is good. A day old or a drier piece of bread is preferable since it tends to absorb the liquid better than fresh. Dip bread into mixture,

4. allow to soak for about 30 seconds on each side,

5. and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. This step really enhances the taste and I would recommend not skipping this step. It does make a difference.

6. Preheat the pan over medium-low heat. Once hot, melt some butter.

7. Place slices of bread (one or two depending on the size of your pan)

8. and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. The oven step makes it crispier on the outside and the short time ensures that the insides are still creamy. I have many a time skipped this step owing to time and it still tastes pretty good. Try both before settling down to a preferable method. Repeat for the rest of the slices.