Salty, sweet, savory and spicy: How to take your French toast to the next level (2024)

FAQs

How to take French toast to the next level? ›

The standard approach can be gussied up even further beyond the requisite maple syrup and/or powdered sugar. I'm especially partial to some sort of caramelized or brûléed banana or peaches with brown sugar which is then poured over the French toast, but some rehydrated dried fruit is also a wonderful inclusion.

This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as feta and honey.

Many people add subtle flavors to their French toast by sprinkling cinnamon or nutmeg into the egg and milk mixture, or by adding a teaspoon or so of vanilla extract—though sticking with just the essentials will still produce delicious results.

Salt: A pinch of salt enhances the flavors of the other ingredients, but it won't make your French toast taste salty: Bread: You'll need 12 slices of your favorite thick-sliced bread. Good choices include brioche, sourdough, French bread, or challah.

The earliest recorded record for a dish resembling French toast was discovered in a 4th-century Roman cookbook by Marcus Gabius Apicius called "Cooking and Dining in Imperial Rome." The recipe is called aliter dulcia (translation: "another sweet dish") and describes pieces of crustless white bread that are soaked in ...

Use stale bread or toast the bread until it's golden-brown. It needs to be sturdy to hold up to the egg mixture. If the bread is fresh from the bag or you toast it too lightly, the finished dish will be soggy. Soak the toasted or untoasted bread for about 10 seconds per side to achieve the optimal texture.

Continue until the pan is full with a single layer of toast. Cook until golden brown and all of the batter looks cooked, then flip with a turner and cook the second side until golden brown. If needed, adjust the temperature, so it doesn't burn or stay soggy.

Cut the Right Size Slice

More bread per slice equals a bite with more personality. It also means a greater ability to sponge up the egg-and-milk mixture, packing more goodness into each slice. So ditch the pre-sliced loaf and cut your own, making sure each piece is half-inch to one-inch thick.

As you cook the French toast, bits of that nutty brown-butter flavor slowly develop — much slower than they would if you cooked with just butter alone — so the the French toast has time to cook evenly without burning. A neutral oil, like canola, is the way to go since it won't disrupt the flavor of the butter.

The ideal French toast is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy.

How do you reheat French toast the next day? ›

The best way to reheat French toast is in the oven, as it ensures even heating while promoting a crispy exterior and moist interior. Preheat the oven to 400°F, place the French toast on a baking sheet, and reheat for 4-5 minutes per side.

In addition to following your PwLF study plan and working with an instructor, it's essential to study and practice on your own. Watch movies, listen to music, and find more ideas at daily French practice. In particular, check out my listening comprehension exercises and reading comprehension exercises.

Use stale bread or toast the bread until it's golden-brown. It needs to be sturdy to hold up to the egg mixture. If the bread is fresh from the bag or you toast it too lightly, the finished dish will be soggy. Soak the toasted or untoasted bread for about 10 seconds per side to achieve the optimal texture.