What you need to know about making French toast, if you’re a beginnerįrench toast can be made with any type of bread, with perfect results. You want the bread to absorb some of the egg, but not get so soggy that the bread disintegrates when lifted from the egg mix. This will vary depending on how thick or thin your slices are, and how stale the bread is. I usually count to 5 or 6 (mississippi-lessly), for each side. The more stale the bread, the quicker it will absorb the egg mixture. Dipping the bread in the egg-milk mixture The temperature setting will differ depending on the stove and the pan you use. The butter adds a lot of flavor to the French toast as well. I like to use a combination of butter and vegetable oil. Vegetable oil, olive oil, ghee, butter are all great choices. You can use any type of fat in the pan to fry your French toast. This way the bread slices will not stick to the pan. I use a large non-stick pan to make French toast (or brioche French toast). I also love adding some instant coffee for a lovely flavor twist. You could also add lemon, orange, or almond extract. You can also add some flavoring to the egg mixture. The resulting egg mixture will be very watery. You will either need to whisk the custard base really well with a balloon mix, or use an immersion blender for a few seconds to achieve this. This isn’t really a bad thing, but to make the egg mixture easier to absorb, whisk the mixture until you don’t have that gloopy texture. Add the eggs, sugar, and salt, and whisk until well combined.īecause of the egg whites, the egg mixture may seem “gloopy”. This step is optional, but it helps to create a nice custard-like texture. I cut up slices that are about 1 inch thick, or at least 3/4 of an inch thick. Preferably an enriched bread loaf (but crusty sourdough is also very good!).Įvery time I make my popular brioche bread, I inevitably end up making French toast! I slice up one loaf and let it get stale for a few days, before using the slices to make the most perfect brioche French toast. So, I try to use unsliced bread which I slice myself. I find that sandwich bread soaks up the egg mixture too fast, and you end up with limp, sad French toast. I like to use thick cut bread to make my perfect French toast (or brioche French toast). Curries (so this might be controversial, but it’s a delicious choice if you’re so inclined, and I personally love it)Īll you need to do to make perfect French toast is to cut slices of stale bread, make the egg-milk mixture, dip, and pan fry.Bacon (which is also delicious along with maple syrup, whipped cream, and fruits).Thick cut – at least 3/4 of an inch thick will produce a lovely custard-like center, along with a caramelized surface.Preferably the bread should be 1 – 2 days old (stale), so that it soaks up the egg mixture better.A flavorful and/or rich bread such as brioche, challah, or even croissants.However, the bread that will give you the best results is, Thicker slices of bread are more suited for French toast, since you can soak them for a little longer to create that soft custard-like center.īasically, any type of bread can be used to make this, as long as you adjust the soaking time.

But I also love using stale, sliced croissants, or even thick sliced sourdough bread or crusty French bread. The best bread for perfect French toast (in my opinion at least) is a thick slice of brioche or challah. You could also use regular sandwich bread from the supermarket, but these slices are so thin, the bread will simply disintegrate if soaked in the egg-milk mixture for too long. Any bread that you like to eat is great for making this dish! I grew up eating this with regular bakery bread. What type of bread is perfect for French toast?

Non eggy french toast