French Toast: A Guide
An adaptable guide to making any kind of French Toast using what you have.
- 4 slices of thick cut bread such as brioche, challah, sourdough, or whatever you’ve got!
- 2 eggs
- 3/4 cup whole milk, or whatever you like!
- a splash of vanilla extract, or a pea sized drop of vanilla bean paste
- a few shakes of pumpkin pie spice or just cinnamon
- a small spoonful of sugar (this helps encourage browning and a caramelized crust!)
- In a shallow bowl with a flat bottom, whisk all ingredients together (except for bread, lol)
- Heat a knob of butter in a pan on medium low (about a 4 or 5 on a scale of 1-10).
- Once butter has melted, dip your pieces of bread (one at a time if you need to) into your egg mixture, flipping several times to ensure that your bread is soaked through, but not disintegrating.
- Slowly lower the bread onto the pan, you may need to do two batches if your pan won’t fit all four pieces laying flat.
- After a few minutes, check the bottom of your toast, if it looks a solid medium brown, flip it! You can always leave it longer or flip it back over if that side needs more cooking!
- We want to make sure we continue to cook on a medium-low heat to ensure that our crust browns at the same rate that our inside is cooking and getting custardy. We don’t want a burnt outside and a runny inside, or a pale outside and a rubbery inside, keep an eye on it and adjust your heat as needed!
- When both sides are your preferred shade of brown, plate and serve with your favorite toppings! I’m a sucker for pure maple syrup, but I also wouldn’t say no to a berry compote, fresh whipped cream, or even some lemon curd or jam! Enjoy, and tag me on instagram if you make it! @pudding-pie