Wet bread is the enemy. You are a great intellect indeed if you can think of a genuinely tasty, fulfilling application for soggy, damp bread. For the rest of us, the sight of a saturated loaf is one of the most depressing things you can find in a kitchen. Now, you probably are not going to be dealing with truly wet bread unless you've experienced a real kitchen disaster. If that's happened, you poor thing, the bread will have to go into the trash anyway.
But even slightly moist slices of the stuff can throw off your French toast game. Yes, this may seem confusing at first. You will eventually saturate it with your custard, sure, but starting off with a properly dry bit of bread can help you achieve that beautiful crispy texture that's made French toast a favorite of the breakfast menu.
Getting that dry bread is actually fairly simple, reports Cook's Illustrated. You will have to take on another couple of steps, but take heart, as they're about as straightforward as one could hope.
Preheat your oven to degrees Fahrenheit. Grab an oven-safe wire rack and arrange your slices on the surface. Give the slices about eight minutes, flip them, and then wait another eight minutes more. This relatively simple sequence could be enough to make you the favorite of your local at-home brunch circle for a long time to come.
Don't forget about your temperatures. This seems almost insultingly obvious, but it's shockingly easy to get over-eager and let your ingredients enter the mix either too cold or too hot. That can make the difference between French toast that is merely okay and French toast that could become transcendent. Part of the temperature equation involves ingredients that are typically stored cold.
Milk and eggs generally need to be brought up to room temperature, especially if your recipe involves melted butter. Cold ingredients can cause the melted fat to seize up and become unworkable and downright nasty.
That butter can become chunky and, even worse, grainy. Ideally, you will act like a responsible adult who always does the dishes after dinner and gets their taxes done by March, and therefore, you will have let the cold stuff sit on the counter for a while to warm up.
We know that life happens, though, so thankfully Wonder How To has a good solution for the time-strapped cook. Run some warm, but not hot, tap water into a bowl. You can put your dairy into a heat-safe container, and let it and the eggs sit in the water bath to gently warm.
French toast isn't health food. Surely, you already know this and agree, or else you wouldn't be here in the first place. There's no shame in the occasional indulgence, anyway. While you're here, you might as well make the treat really count and use the richer stuff available to you.
It's not just a matter of treating yourself, however. Dishes like French toast really benefit from a good hit of full-fat ingredients. Using more watery substitutes, like two-percent milk or, if you dare to even think about it, skim milk, simply won't do. The results will be surely disappointing, a mere shade of what they could have been if you had only stayed the course and used full-bodied dairy instead.
For dairy, The Kitchn recommends using the full-bodied stuff like whole milk or half and half. When you bite into the finished product, you'll be glad that you didn't shy away from the dairy. The extra fat in the milk or half and half will up the creaminess of the French toast custard, helping make the center of your slice wonderfully smooth and delicious.
Once you've carefully selected your bread, dried the slices, and warmed up the ingredients to room temperature, you need to consider the custard. Made up of eggs, dairy, and flavorings like vanilla and cinnamon, it's clearly just as important as the bread. I had day old Challah on hand which I was thrilled about, because that's the secret to making perfect French toast.
Next time you make these, definitely use Challah and not just any old bread. That's how the restaurants get it so perfect, and that's the secret to making it like they do.
Also, let it soak up all the liquid I'll certainly be making these again! Great recipe for french toast! I never thought flour would make a difference - but it thickens up the egg mixture nicely. I doubled the vanilla and added some nutmeg. It turned out nice and crispy. I served it topped with powdered sugar, butter and a healthy dose of maple syrup. Just what my husband needed after shoveling a ton of snow!
Lorrie W. I love french toast and thought that my recipe was great until I tried this one. The addition of flour made me curious to try it and I'm glad that I did. It really made a difference. In my opinion this recipe is way better than the restaurants. I pretty much followed the instructions although I eye balled the measurement of the ingredients and omitted the salt. The toast turned out golden brown on the outside, moist and fluffy on the inside As others mentioned you have to let your bread soak briefly in the mixture to absorb some of the liquid flavor.
DON'T just dunk and take out immediately. To avoid soggy toast do not cook too fast on high heat. Cook on medium heat until golden brown on each side After the toast are done I usually sift powered sugar on top and serve with warm syrup. The presentation just looks pretty.
All Reviews for Fluffy French Toast. Best made with stale bread, otherwise, see Note 1. Instructions Whisk together Egg Mixture in a bowl. Dunk a piece of bread quickly into the egg mixture, coating both sides. Place in pan. Serve with butter and plenty of maple syrup, and Macerated Strawberries if using!
The strawberries will soften and sweat, and create a bit of syrup. Recipe Notes: 1. Best bread for French Toast : Brioche is hands down the most indulgent typically used by trendy bistros, pictured in post , also Challah jewish bread is excellent. Keywords: French Toast. Did you make this recipe?
I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Previous Post. Next Post. Velveting Chicken: The Chinese restaurant secret to tenderising chicken! We asked Bon Appetit 's senior food editor Alison Roman and digital food editor Dawn Perry to troubleshoot our most common French toast mistakes.
Their tips below:. Baked French toast with Pecan Crumble. Adding too much dairy and sugar to the custardDon't go overboard with the dairy. If there's too much, the egg in the mixture won't cook, meaning wet, soggy, bread. You want the French toast to be dry on the surface with slightly crisp edges. As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard to be too sweet.
Not mixing the custard thoroughly You don't want pieces of egg white showing up on your perfectly browned slices.
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