Traditional French Toast
Ingredients
- 480 gCountry bread (thick slices of stale bread)
- 3 pcEgg (beaten)
- 250 mlWhole milk
- 3 tbspBrown sugar
- 40 gUnsalted butter
- 1 pcVanilla bean (split and seeded)
Method
Thick bread slices, browned in hazelnut butter with a caramelized crust. The center remains meltingly soft, saturated with a vanilla custard that coats the palate.
- 1
In a mixing bowl, whisk eggs with brown sugar and vanilla bean seeds. Gradually pour in the whole milk to obtain a smooth, fluid mixture.
- 2
Dip the stale country bread slices into the mixture. They should become heavy and spongy to the touch, without falling apart.
- 3
Heat the butter in a pan. When it starts to foam and smells like hazelnut, add the slices. Let them brown until a crisp, dark crust forms on each side.
- 4
Sprinkle a thin layer of sugar at the end of cooking to enhance shine and crunch. Serve immediately while the center is still steaming.
Frequently asked questions
How do you get this dish right?
- The secret lies in stale bread: if it's too fresh, it will fall apart during soaking.
- Don't press the bread down in the pan; let the heat penetrate slowly to cook the egg through to the center.
How long does this dish keep?
Consume immediately to maintain the contrast between crispy and soft. Does not store well.
