Clean Eating French Toast {A 15 Minute Recipe!} (2024)

FAQs

What is the secret to good French toast? ›

Choose the Right Bread: Use thick slices of day-old bread, such as brioche, challah, or French bread, for your French toast. Stale bread absorbs the egg mixture better without becoming too soggy. Dry the Bread: If your bread is fresh, lightly toast the slices in a toaster or oven before dipping them in the egg mixture.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep; the custard will start cooking as soon as it hits the pan. Give the pan a light coating of neutral oil and butter.

A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.

Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.

Why Does French Toast Taste Too Eggy? To create the classic custard taste that makes French toast great, the ratio of eggs to milk is important. If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor.

For French toast, the amount of ingredients can make all the difference in the finished product. Too much, says Bon Appetit, could turn your bread into a soggy mess. The same could happen if you measure out a bit too much dairy.

Cooking it low and slow lets the bread soak up even more flavor. Stuffed French Toast: Chocolate, fruit, cream cheese or savory ingredients can all be stuffed inside French toast for extra flavor.

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

What is the original French toast? ›

According to a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter.

If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor. When scaling this recipe up or down, keep in mind that you need 1/4 cup of milk for every egg.

A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn't get “lost”. These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home.

Use brioche or challah. These egg-based breads have a high butter content, meaning their crumb is tender and rich but light. In other words, they're an ideal foundation for super decadent yet airy French toast.