The easiest ladoo’s you will make. They come together in...Read More
The easiest French toast recipe you will make and it requires a few ingredients to come together, making for a delicious breakfast option.
Making French toast relies on a few ingredients but making it the best French toast means using the best ingredients. My mum used to make French toast for me using Wibbs bread in Bombay on Sundays as a snack (sometimes dessert) and it was a thing of beauty. I remember biting into the crunchy exterior and custard like interior. I learned to make it from her but she taught me without any quantities and measurements which yielded different results every time!
So here I am today, sharing my childhood snack and breakfast recipe that has definitely been modified since then. I have changed up the entire recipe if I have to be honest, the good thing about it its that there are multiple substitutes that can be used making it accessible and easy to make as and when you are craving something yummy but time effective.
What ingredients do you need to make this French Toast?
We start the recipe with stale brioche bread. I like the bread which is sliced thick. Ideally get the whole loaf and slice it yourself. Then we need eggs, milk and a little granulated sugar. The addition of cinnamon powder and vanilla is what turns this regular breakfast almost into a dessert. I like to fry the French toast in a combination of butter and oil. In terms of serving, I love serving this with fresh fruit and whipped cream but I have also served it with ice cream and yogurt which are great options.
What substitutes work in this recipe?
I have made this French toast with burger buns, milk bread, croissants, regular slice bread, brown bread and sourdough bread as well. Basically this recipe works with any bread but I prefer a thick slice of buttery brioche to add a fluffy richness to the toast once cooked. If you want to make this recipe eggless you need to replace each egg with 2 tbsp yogurt or 1 tbsp flour. The egg is important as it helps create the creamy custard like texture here so the replacers are as important if you want an eggless version. You can replace the milk with any milk you prefer. I have also used half milk and half cream to make this more indulgent. The sugar must be white as this is added over the French toast to caramelize creating a crunchy top. You can use butter or oil but I like using both as one adds flavor (butter) while the other (oil) prevents it from burning. As for the vanilla and cinnamon powder you can add any flavors you like., cardamom powder, almond extract, a swig of brandy or even some orange zest.
What equipment do you need?
You need a shallow dish with a fork to mix the ingredients and to soak the bread before pan frying. Speaking of which, you will need a frying pan and a spatula to cook the toast. I like to let the French toast cool a little over a wire rack to help the sugar firm up but this is optional.
How to make the French toast?
In a shallow dish, I add the eggs and beat them until they are broken up. I then add the milk, a little sugar, salt, vanilla, cinnamon and beat again. I place my bread slices into the mixture and let it soak on each side for a minute. Now make a note, this depends on the size of the slice of bread, the type of bread and how stale the bread. The staler the bread, the longer the soak. The above time frame is a reference guide but once the bread looks like its soft and soaked up the mixture we are in business. We add a little butter and oil in the pan, let it sizzle and then add the soaked bread into the pan. I cook it with a lid on top for a minute, this steams the bread and retains the moisture in the bread. Then I sprinkle over some sugar on top of the bread and using a spatula I flip it. You will hear a sizzle that is the caramel forming. Let this cook over low heat for 30-45 seconds until the sugar has browned. Flip over and repeat. This creates a sugary crusty layer that is delicious once cooled down. Once cooked the French toast will have a custard like interior.
I like serving this with fresh fruits namely, bananas berries, peaches, kiwi, etc., you can use any fruit you like. I also like to serve this with maple syrup, whipping cream, powdered sugar and yogurt. Ideally you can keep toppings on the table and let people decide the future for their French toast. I also add more cinnamon powder, sometimes I zest an orange on top as well. If I am feeling indulgent and want to make this more dessert and less breakfast I drizzle the top with salted caramel sauce and some vanilla ice cream. How you serve it is completely up to you but I must admit I love eating it on its own.
Storing the French toast?
The French toast has a caramelized exterior has is crunchy so it is best had fresh. I wouldn’t recommend storing it as it will get soggy and not have the perfect texture it should. In saying this I have kept the French toast for a day at room temperature in an air tight box. It tastes good but they texture isn’t the same.
Now that we have covered all the aspects of making this French toast, let us actually make some fence toast. Happy Cooking Ninjas!
- Shallow dish
- Frying pan
- Metal spatula
- 4 Eggs
- 1 cup milk
- 1 tsp Vanilla extract
- Pinch of Salt
- Pinch of Cinnamon powder
- 8 Slices Brioche bread
- Fresh fruits
- Whipped cream
- Maple syrup
- Whisk eggs and add milk. Add vanilla, salt and cinnamon. Whisk until combined.
- Add your sliced bread into the eg custard mixture. Let it soak for 30-45 seconds on each side depending on how stale and thick the bread is.
- In a frying pan on medium heat add a tablespoon of butter and a little oil. Heat until sizzling.
- Add the soaked read into the pan. Cover with a lid and cook for a minute. Sprinkle the top with sugar and flip the bread over.
- Cook without the lid for 1-2 minutes until the sugar has caramelized. Sprinkle sugar on the other side and repeat.
- Once cooked through remove from the heat and let the sugar set on the French toast before serving.
- Serve with honey, whipped cream and fresh fruit.
- The cooking time will depend on how thick your bread is. If you poke a knife into the center of the French toast it should come out with moist crumbs or clean. If it comes out wet then the inside isn’t cooked yet.
- Make sure to keep an eye on the heat as sugar can burn easily and you want a caramelized top not a burnt one. So my recommendation is to keep the flame on low to medium heat at all times.