Is there nothing better than french toast recipe for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture. Many people serve with powdered sugar; I believe there is enough sugar in the maple syrup, so i don’t add more. One of my favorite variations, the idea for which I picked up from the Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing.
French toast is a dish of bread soaked in eggs then fried.
When French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and then it may be topped with sugar, butter, fruit, syrup, or other items. When it is a savory dish, it is generally fried with a pinch of salt, and can then be served with a sauce such as ketchup or mayonnaise.
In the united states, distinctive regional or ethnic breads have sometimes been preferred. In the Western and Southwestern US, some restaurants prepare it with sourdough bread. In the New york metropolitan area, within the Jewish-American communities, it is common to make it with challah. In many Jewish-American households, it is traditional to use the leftover challah from Friday night Sabbath dinner to make French toast on Sunday morning.
In French-speaking Canada, it is known as pain doré, which means “golden bread”; the most popular topping is maple syrup.
In England, it is also known as eggy bread, a version with jam was once popularly known as Poor Knights of Windsor. Savory variations are more common than sweet (e. g. ketchup or Marmite spread on the bread or used for dipping). Eggy bread is rarely found in cafes, being more of a household favorite made for breakfast or tea and flavored and/or augmented with whatever ingredients are to hand.
In Scotland it is popular as a breakfast item, often served accompaniment to the traditional fried breakfast.
In Australia and New Zealand, French toast is a breakfast or brunch dish, made by pan-frying individual sliced bread or baguette slices dipped in a mixture of egg and milk. It is served with salt. Another popular variation in New Zealand uses a mixture of egg yolks, milk and grated cheese to make a savory breakfast food.
French Toast Recipe
Prep time: 5 minutes
Cook time: 15 minutes
Add to shopping list
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
2 teaspoons freshly grated orange zest
1/4 cup Triple Sec
1 Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.
2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3 Serve hot with butter, maple syrup, and if available, fresh berries.
Yield: Serves 4.
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