French toast

Name: French toast - Pamela E.
Ingredients: 8 slices of stale bread from 1; 2 days ago; 2 eggs; 250 ml of sweet milk; 4 tablespoons of sugar; vanilla essence; oil for frying

Dessert - French toast by Pamela E. - Recipia

French toast is one of those simple recipes that makes great use of leftover bread that’s a day or two old. The slices are soaked in sweetened milk flavored with vanilla, then dipped in egg and fried until golden brown. They can be served in the morning with cocoa or coffee, but in our family recipe, they also accompany chicken with peas. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Not specified Servings: 8 slices, depending on the size of the bread Difficulty: Easy Recipe Type: Breakfast, simple dessert, or side dish for chicken with peas Ingredients 8 slices of stale bread (1-2 days old) 2 eggs 250 ml of milk 4 tablespoons of sugar vanilla extract oil for frying It’s best if the bread isn’t too fresh, as soft slices can break apart more easily after absorbing the milk. Bread that’s a day or two old is easier to handle and softens enough on the inside. Instructions 1. Pour the milk into a pot and heat it together with the sugar. Stir until the sugar dissolves, then add the vanilla extract. The milk should be heated, but it doesn’t need to boil. 2. In a separate bowl, beat the two eggs well with a pinch of salt. The egg should be homogeneous so that the slices are evenly coated before frying. 3. Heat oil in a frying pan. The amount of oil isn’t specified in the original recipe, so use enough to fry the slices without them sticking to the pan. 4. Dip each slice of bread into the warm milk with sugar and vanilla. Let it soak well, but handle it carefully, especially if the bread is already very soft. 5. After soaking in the milk, dip the slice in the beaten egg, coating both sides. 6. Immediately place the slice in the hot oil. Fry the French toast until nicely browned on one side, then flip and let it brown on the other side. 7. Remove the French toast after frying and continue with the remaining slices. Serve hot, alongside a cup of cocoa with milk or coffee. Why I Make This Recipe Often This recipe is handy when you have leftover bread and don’t want to throw it away. The ingredients are few, and the preparation doesn’t require complicated techniques. French toast can be served at breakfast, but it’s also suitable as a simple dessert, especially when served warm. In the sweet version, the milk with sugar and vanilla gives them the familiar taste of French toast. In our family, we’ve also enjoyed them alongside chicken with peas, which is mentioned in the original recipe. Although it may seem unusual if you only know them as a dessert, they can accompany savory dishes as well. Tips Use slices of bread that are a day or two old. Very fresh bread absorbs milk quickly and can break when dipped in the egg. Don’t let the slices sit too long in the milk before transferring them to the egg. They should soak well but maintain their shape until they reach the pan. The eggs should be beaten before you start frying, and the slices should be dipped in the egg just before being placed in the oil. This way, they won’t soak up more than necessary. The oil should be hot before the first slice is added. If it’s too cold, the bread may absorb more oil and the French toast will turn out heavy. If it’s too hot, they will brown quickly on the outside before the inside is warmed through. Don’t overcrowd the slices in the pan. It’s easier to flip them and brown them evenly if they have enough space. Substitutions The sweet milk used in the recipe can be replaced with lactose-free milk if that’s what you have on hand. It’s important to keep the same quantity of 250 ml. Vanilla extract is used for flavor according to the recipe. No other spices or flavors are needed for this version. The bread can be replaced with another type of white bread, as long as it’s firm enough and a day or two old. The slice should be able to be dipped in milk and egg without falling apart. Variations For a simpler version, you can make the French toast with just milk, eggs, and sugar, without vanilla. The flavor will be less fragrant, but the steps remain the same. If you use thicker slices, they will stay softer inside and will need more careful handling when dipped in milk. Thinner slices fry faster and are easier to flip. The amount of sugar in the recipe is 4 tablespoons, added to the warmed milk. For serving, the French toast can be enjoyed as is, without the need for additional toppings. Serving Ideas Serve the French toast warm, alongside a cup of cocoa with milk or coffee. This is the sweet version and suitable for breakfast or dessert. In the original recipe, the French toast is also recommended alongside chicken with peas. In this case, they are served as an accompaniment to the savory dish, not as a dessert. Frequently Asked Questions Can I use fresh bread for French toast? Yes, but bread that is a day or two old is more suitable. Fresh bread is softer and can break after absorbing the milk. If you do use fresh bread, dip the slices quickly in the milk and handle them carefully. Does the milk need to be hot? The milk is heated with the sugar and vanilla, but it doesn’t need to boil. It just needs to be warm enough to dissolve the sugar. Why are the slices dipped in milk first and then in egg? The milk softens the bread and gives it a sweet, vanilla flavor. The egg forms the layer that browns in the pan. This order is what’s used in the original recipe. What can I serve the French toast with? For the breakfast or dessert version, they are served alongside cocoa with milk or coffee. They can also be served with chicken and peas, as recommended in the base recipe. Nutritional Values The values are estimates, as the amount of oil absorbed during frying isn’t specified, and the size of the slices can vary. The calculation below is indicative for one slice, assuming the 8 slices are approximately equal. Calories: approximately 180-230 kcal Protein: approximately 6-8 g Carbohydrates: approximately 25-32 g Fat: approximately 7-11 g The largest variation comes from the oil used for frying and the size of the bread slices. French toast made from large, thick slices will have more calories than those made from small slices. Storage and Reheating French toast is best served warm, immediately after frying. As they cool, the crust becomes less pleasant, and the bread inside becomes softer. If there are leftovers, store them in the fridge in a covered container and consume them as soon as possible. To reheat, warm them in a frying pan, turning them on both sides. There’s no need to fry them again in oil. Reheating makes them suitable for consumption, but the texture won’t be the same as freshly made French toast.

French toast

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