There’s plenty within the batter, even if you’re cooking on stainless steel or cast iron. We do not need to butter the skillet while we’re cooking the French toast, as butter tends to burn against the skillet. This way, the butter permeates the bread for extra richness and nutty, seared butter flavor. We’ll mix melted butter directly into the custard. Uses for leftover egg whites: You’ll have three leftover egg whites, which you can turn into a single-serving egg white scramble, or add five more eggs to make four servings of scrambled eggs. I learned this tip from America’s Test Kitchen, and it’s true! Egg whites are responsible for the sulfurous, “eggy” flavor that sometimes overpowers French toast. That’s right, we’re using the yolks only. Or try a thick non-dairy milk, like homemade cashew milk or Forager’s brand cashew milk. Whole milk is ideal here because it yields rich results. Sandwich bread works as well-ideally thick cut, but regular slices will be fine. Challah or brioche will yield extra indulgent, fancy restaurant-style French toast. So many options here! My favorite bread for French toast is a fluffy locally made whole grain sourdough. Make some for Mom tomorrow? (Here are more Mother’s Day recipes.) The recipe is simple enough to make on a regular weekend as well. This French toast is perfect for a special brunch at home. The trick is to quickly dehydrate sliced bread in the oven so your French bread doesn’t turn out too soggy-I’ll walk you through this step below.
However, you can absolutely make French toast if your bread is still fresh. It’s true that French toast turns out best when made with stale bread. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast-never again! I’ve studied French toast techniques and this recipe will not let you down.įrench toast, known as pain perdu in France, is one of many brilliant uses for stale bread.
This recipe bypasses all of the common French toast downfalls. This French toast recipe meets all of those qualifications with flying colors. Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y.
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