French toast

French toast

By
From
Encyclopedia of Food and Cookery
Serves
3-6

Home cooks of many countries have had the same excellent idea – to transform bread into a delectable, comforting breakfast or dessert by dipping it into an egg-and-milk mixture and frying it in butter. It is variously called French toast, German toast or nun’s toast. In Austria it is arme ritter (poor knights), in England poor knights of Windsor. Spanish toast, pain perdu and orange French toast are variations.

Ingredients

Quantity Ingredient
2 eggs
pinch salt
1 tablespoon sugar, (optional)
170ml milk
6 slices day-old bread, crusts removed
60g butter
sugar and cinnamon or jam, to serve
or bacon and maple syrup, to serve

Method

  1. Beat eggs with salt and sugar, if using, and mix with milk. Cut bread into triangles or strips.
  2. Heat a little butter in a frying pan. Dip bread, a few pieces at a time, into egg mixture and fry in butter until golden brown on both sides. Add more butter to pan as needed.
  3. Serve French toast very hot, as a dessert, with sugar and cinnamon or warmed jam, or (omitting sugar from dipping mixture) with maple syrup and grilled bacon for breakfast.

Variations

  • Pain perdu: follow recipe for French toast but use half milk and half cream in the dipping mixture, and flavour it with a dash of vanilla extract. Serve pain perdu sprinkled with sugar and cinnamon, alone or as an accompaniment to poached fruit.

    Spanish toast: follow recipe for French toast but substitute 125 ml sweet sherry for the milk. Fry toast until crisp and serve dusted with sifted icing sugar and cinnamon.

    Orange French toast: follow recipe for French toast but substitute orange juice for the milk. Serve sprinkled with a mixture of sugar and grated orange zest.
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