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Crispy French toast - Recipe

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Rating: 4.0; Vote: 1

Crispy French toast Recipe thick sliced bread, brioche or challah are particularly good eggs (one for every 2-4 pieces, depending on how custardy you want them) cream (roughly equal quantity with the eggs, plus more for whipping if you want) sugar (maybe a teaspoon per egg) salt (one little pinch per egg) vanilla (eyeball a splash) cinnamon (eyeball it, if you want it) clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself) panko or cornflake crumbs (maybe 1/4 cup, 40g per slice) berries, maple syrup, any other accoutrements Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350 F/180 C since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off. If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids. Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread. Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture. Heat a film of the clarified butter in a pan over moderate heat. Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry. Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices. Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc.
Date: 2022-05-13

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Comments and reviews: 10

MrBradleyearl
I do the whole sugar free diet. When i make french toast, I usually make an eggy bread with spices in it. then slice it thick and let it stale for 3 days. then i let it soak in a full tray of custard until none remains. it'll absorb all of it. then into the oven it goes. high heat. i don't do crunch top cause people i make it for and myself find it kinda. useless? and on top of that the crunch texture i get from the crispy eggs i serve with it or the fact the custard sugar free mixture gets a slight crunch on the outside being seared and caramelizing. But i love my french toast eggy and served with eggs: P we're talking 24+eggs for a nice sunday french toast eggstraveganza
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Savva
Wow, I've been waiting for a french toast recipe! I never tried using panko, this seems like a great addition.
One thing I would recommend is using 5 spice, as I find just adding cinnamon in french toast bland. The ingredients in my five spice powder uses cinnamon, star anise, fennel, ginger, cloves and licorice root. It makes the french toast taste on this own super nice and doesn't need any whipped cream to make it sweeter than it is.
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Petrico94
I love making french toast but I hate how cinnamon doesnt dissolve into the custard. My best guess is to separate any sugar used in two and have an outer coating of any spices or stir it into the crunch layer. I might try clarified butter but so far replacing a layer of regular house butter works just fine. Oven feels like an extra step but if you're already doing rice krispies on it then why not bake some refrigerated batches.
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Ken
Thank you for using salted butter like normal people have in their refrigerators. I get tired of recipes that call for unsalted butter then add salt. I get that different brands have slightly different amounts of salt, but I'm not going to keep unsalted butter around just to satisfy some recipe's fickleness. I have never had a problem using salted butter and using less or no salt in the recipe.
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Kazeshi
if you add cinnamon, try adding some freshly grated nutmeg too, its wonderful. you dont dont fry the edges too? i like the texture better if they are touched up that way.
also, instead of a solid spatula, try a big fish turner style one with big empty sections so you dont scoop up all the butter too, makes it so there are less dry spots in the pan imo. in any event cheers for the video!
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beowulfreborn
I'll be honest, always loved french toast but I didn't know it was supposed to be a somewhat sweet thing until I was like 20. For our home it was always just a quick egg and milk mix like we'd used for scrambled eggs, dip the bread and fry it up, in fact we would just use the left over mix to make scrambled eggs to go along with it.
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Pyro213
I've always disliked my families version of french toast due to the fact they would do the exact opposite of what you did. Pull the bread out of the fridge, quick whisk 2% milk, eggs, pinch of sugar, and a pinch of cinnamon. Quick dip. Toast not fry with a neutral oil. They were mostly blonde as well
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Jenachy
In Norway where I live, we make a very similar dish called arme riddere (poor knights, which omits the vanilla, and also there is no expectation of a crunchy outside. And the taste is like the bum as we say, and thusly our topping of choice is jam or brown cheese (very nice.
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Hamburgler
The way I make French toast is more savoury then sweet, I get a piece of any toast ( works best with whole grain) and but it in Vegemite on both sides (generously) once done cover the bread in egg and put it on a pan ( melt butter in pan first) and walla my French toast
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dannyboyNS
Corn flake crust on French Toast changed my life. 'Stuff it' (aka making a sandwich) with maple cinnamon whipped cream cheese and blueberry compote. DDust with a bit kf powdered sugar and top with a scoop of very good quality vanilla ice cream and maple syrup.
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