French Toast
French toast is the best second life yesterday's bread could ask for. We soak the slices just long enough for the middle to turn soft and custardy, then fry them in butter until they're deep golden and crisp at the edges.
- Prep
- 4 min
- Cook
- 10 min
- Total
- 14 min
- Servings
- 2
- Level
- Easy
- Per serving
- 530 kcal
Ingredients
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What to use instead
Challah, a white bloomer or thick sandwich bread can stand in for brioche, and oat milk works in place of dairy milk.
Makes: 4 slices, 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the custard
In a wide, shallow dish, whisk the eggs, milk, sugar, vanilla sugar, cinnamon and salt with a fork until completely smooth. Make sure no strands of egg white remain, or they'll fry into white patches on the toast.
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Step 2: Heat the pan
Set a large frying pan over medium heat and melt half the butter. When it stops sizzling and smells faintly nutty, you're ready to cook.
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Step 3: Soak the bread
Dip two slices into the custard for 15–20 seconds per side. The bread should be soaked through to the centre but not falling apart; denser or drier bread can take a little longer.
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Step 4: Fry the toast
Lay the slices in the pan and cook for 2–3 minutes until deep golden underneath, then flip and cook for 2 minutes more. The toast is done when the centre springs back when pressed and no liquid egg seeps out.
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Step 5: Second batch
Move the toast to a warm plate, add the rest of the butter to the pan and soak and fry the remaining slices in the same way.
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Step 6: Serve
Put two slices on each plate, add the berries and drizzle with maple syrup or honey. Serve straight away while the crust is still crisp.
Tips & variations
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Tip
Slightly stale bread works best: fresh bread soaks up the custard like a sponge and stays soggy inside. You can dry fresh slices in the toaster on the lowest setting for 2–3 minutes.
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Variation
For a savoury version, leave out the sugar, vanilla and cinnamon, add a pinch of pepper and serve with grated cheese, ham or fried tomatoes.
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Swap
Challah, a white bloomer or thick sandwich bread can stand in for brioche, and oat milk works in place of dairy milk.
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Storage
Cooled French toast keeps in the fridge for up to 2 days. Reheat it in the toaster or a dry pan to bring back the crisp crust.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 530 kcal | 1,060 kcal |
| Protein | 17 g | 34 g |
| Fat | 24 g | 48 g |
| Carbohydrates | 62 g | 124 g |
Approximate values calculated from standard ingredient data.
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