Feel free to leave the sugar out altogether if you'd like. Sugar: I use granulated sugar but you can also use a sugar substitute in place of the scant ⅛ teaspoon of sugar. One of the wonderful things about this breakfast recipe is that you can use many different types of milk with success. I've also used soy milk, coconut milk, and almond milk. Milk: I've used whole, skim, and 2% milk in this french toast recipe.Egg: The proteins in the egg solidify as they heat which firms up the liquids in the bread.Butter: The butter helps to keep the bread from sticking to the pan.The ingredients found in this easy french toast recipe are: RELATED: 20 Breakfast Recipes That Are Worth Waking Up To Ingredient Notes This meal takes minutes to make and tastes absolutely wonderful. It calls for using just a few ingredients that you may very well have in your pantry and refrigerator. The recipe I have here is a very basic french toast recipe. While we enjoy French toast here in the US, many other countries have their own versions with different names such as: eggy bread in England, pain perdu (lost bread) in France, fattiga riddare in Sweden, and arme ritter in Germany. Why I Love This RecipeĪt its simplest, French toast is bread that is soaked in liquid (in this case, milk and an egg) before being fried in a skillet. Use dairy substitute and gluten-free powdered sugar.Did you know that french toast is the most requested breakfast recipe at One Dish Kitchen? I love to ask my readers what recipes they would like to see made into single serving versions and every time I ask, a classic french toast recipe has always been at the top of everyone's list. Note: if making gluten-free bread, opt for a crusty dense loaf of gluten-free bread. The result: French toast that fries up a wonderfully crisp exterior and a tender (but not soggy!) center. The solution? Swap out all or half of the butter in your pan for neutral vegetable oil. We all think butter should be used for French toast, but because it has a low burn point, what usually happens is you end up with charred outside and a soggy inside. Finally, don’t pretend this is diet food: Always choose whole-fat dairy. A basic rule of thumb is about ¼ cup of milk and 1 egg per 2-slice serving-and if you really want to avoid that “scrambled” taste, use only the yolks of some or all of the eggs. Eggs and milk are the essential components of the custard base that gives French toast its tender richness-but get their ratio off and you’ll wind up with limp slices that have an unpleasant “scrambled eggs” flavor.A day-old loaf will do the trick-or, should you find yourself in a pinch, dry your slices in a 275 degree F oven for 10 minutes before giving them their first dip. Just remember the drier your bread, the better it will soak up all that lovely custard. Instead of sliced (too thin) bread, opt for a loaf of bread and slice it into 1 ½ inch slices. First of all, you’re probably using the wrong bread.What could go wrong? We’ve identified five common French toast mistakes and how to fix them. On the other hand, slices that turn out soggy and squishy is a morning time disappointment. A plate of perfect French toast-sultry and crisp in the right places with a soft center-is a thing to rejoice.
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