Basic French Toast Recipe

French Toast got its name because although it likely originated in 17th-century England, it was popularized in France. It originally was known as “pain perdu” or “lost bread,” which involved soaking stale or leftover bread in a mixture of eggs and milk before frying it. The dish made its way to America, where it became known as French Toast, reflecting its French origins and influence.

Some say that the dish was named after the French chef who introduced it to America, while others speculate that it was named simply because it sounded fancy and exotic. So while French toast may have a French-sounding name, it is not actually French in origin.

Yes, you can make French toast without milk. Use alternatives like almond milk, soy milk or coconut milk, for the soaking mixture, depending on dietary preferences or restrictions.

French toast has ancient origins and is not exclusive to France. Its roots can be traced back to ancient times, with variations appearing in different cultures. The dish likely originated independently in multiple places. In the 4th or 5th century, the Romans had a similar dish called “aliter dulcia,” which involved soaking bread in a mixture of milk and eggs before frying. The term “French toast” itself became popular in 17th-century England and was later brought to America, where it evolved into the dish known today.

French toast can become soggy if the bread absorbs too much of the egg and milk mixture during soaking. To prevent sogginess, it’s essential to briefly dip the bread into the mixture, ensuring it’s coated but not overly saturated – 3 seconds on each side is ideal. Additionally, using stale or slightly dried bread can help maintain a better texture.

Yes! Leaving bread out overnight can help it become slightly stale, which absorbs the egg and milk mixture without becoming overly soggy, resulting in a better texture when cooked. If you don’t have stale bread, you can also achieve a similar effect by toasting or baking fresh bread slices lightly before making French toast.

The trick to making good French toast is adding flour to the egg mixture.
This create a thicker and more stable coating, more like a batter, which prevents the bread from becoming soggy and contributes to a crispier texture when cooked. The flour adds structure to the batter, resulting in French toast with a delightful balance of tenderness and crispiness.

The most common mistake in making French toast is over-soaking the bread in the egg and milk custard. If the bread absorbs too much liquid, it can become overly soggy and may not cook evenly. To avoid this, it’s crucial to briefly dip the bread into the mixture, ensuring it’s coated but not saturated. Using stale or slightly dried bread and adjusting the soaking time can help achieve the desired texture.

The ratio of milk to eggs in French Toast is 4 eggs to 2/3 cup milk. This ratio provides the right balance between the richness of the eggs and the moisture from the milk, resulting in a flavorful and custardy mixture without being too “eggy.” Adjustments can be made based on personal preferences.

The soaking time for French toast is relatively brief, typically about 3 seconds on each side of the bread. This short dip allows the bread to absorb the egg and milk mixture without becoming overly saturated, helping to prevent the French toast from being too soggy. Adjusting the soaking time ensures a good balance, allowing the bread to absorb the flavors while maintaining a pleasing texture when cooked.

The trick to avoiding soggy French toast is to ensure the bread is only briefly dipped into the egg and milk mixture. Here are some tips:

1. Brief Soaking: Dip each slice of bread into the custard for a short period, approximately 3 seconds on each side. This allows the bread to absorb the liquid without becoming overly saturated.
2. Coating Thickness: Ensure that each slice is evenly coated with the custard, but avoid excessive soaking. The coating should be enough to cover the bread without making it too wet.
3. Slightly Dried Bread: Use slightly dried or stale bread. This type of bread absorbs the liquid better without becoming mushy, contributing to a better texture.
4. Flour in the Batter: Consider adding flour to the egg mixture. The flour creates a thicker and more stable coating on the bread, helping to prevent it from becoming too soggy and contributing to a crispier texture when cooked.

By paying attention to these factors, you can achieve French toast with a delightful balance of tenderness and crispiness, avoiding the common pitfall of sogginess.

Whether to use milk or heavy cream for French toast depends on personal preference and the desired richness of the dish. I like somewhere in between, and use half and half.

-Milk: Using milk provides a lighter option that’s less creamy.
-Heavy Cream: Heavy cream adds richness and a creamier texture to the French toast, making it more indulgent.
Half and Half: This strikes the perfect balance of decadence without being overly rich.