French Toast

Name: French Toast
Total time: 25 min
Yield: 2
Ingredients: 6 slice bread (thick cut, stale or dried, brioche or challah); 3 unit eggs; ¾ cup milk; 1 tbsp sugar; 1 tsp vanilla (extract); ½ tsp cinnamon (ground); ¼ tsp salt; 3 tbsp butter (for the pan)

Breakfast · American · European

8 ingredients · 25 minutes · 2 servings

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586kcal20.7g protein30.3g fat56.1g carbs~$1.57/ serving*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

6 slice	bread (thick cut, stale or dried, brioche or challah)
3 unit	eggs
¾ cup	milk
1 tbsp	sugar
1 tsp	vanilla (extract)
½ tsp	cinnamon (ground)
¼ tsp	salt
3 tbsp	butter (for the pan)

Optional

Not counted above. The dish works without them.

¼ cup	cream (heavy whipping, for part of the milk)
⅓ cup	syrup (to serve)
⅛ tsp	nutmeg (grated)
1 unit	orange (zest)
¾ cup	blueberries

Steps

Store5 min
bread left out overnight, or dried 10 minutes in a 150°C oven
- bread
bread staled. This is not about using up old bread — fresh crumb is already full of water and has no capacity for custard, so it either refuses to absorb or collapses trying. Dried bread has open, empty structure and takes up custard without losing integrity
Whisk3 min
eggs beaten thoroughly BEFORE dairy goes in, wide shallow dish
eggs + sugar + salt whisked until completely uniform, then + milk + vanilla + cinnamon (+ cream, + nutmeg, + orange zest). Beat the eggs first: whisked into milk they never fully break up, and the streaks of unmixed white are what fry into rubbery patches on the finished slice
Marinate5 min
20-30 seconds a side for thick bread, less for thin, then lifted to a rack
bread soaked briefly and turned once. Judge by feel — it should be saturated at the surface and still have structure at the centre, not sodden through. Then let it sit on a rack for a minute so the custard distributes evenly rather than pooling at the bottom face
Saute8 min
MEDIUM heat, butter foaming but not browning, 3-4 minutes a side
- butter
slices cooked until deep gold and springy in the centre. Medium, not high: the custard inside has to reach about 70°C to set, and on high heat the surface is dark in ninety seconds while the middle is still liquid. If the butter browns and burns between batches, wipe the pan and start with fresh
Rest4 min
wire rack in a 90°C oven, never stacked
- syrup
- blueberries
finished slices held on a rack while the rest cook (+ syrup, + blueberries to serve). Stacked, they steam each other and the crust you just built goes soft within a minute. A rack in a low oven holds them for twenty minutes without loss