I know French toast seems like a regular recipe that anyone can prepare at home!

BUT NO. A BIG FAT NO!

Let me tell you my story with French toast.

I have been making French toast for ages; it’s just some milk & eggs beaten together with some flavorings! No need for a recipe, right?

Mine came out tasting nice but the texture always varied from a little dry to soggy although I made sure I never under or over soaked my toast so why the inconsistency in texture?

Until one day I went to Qahwa at Arkan & because I just love everything about their menu, I decided to taste their French Toast to be the benchmark for my recipe.

OH MY GOD! After tasting Qahwa’s French toast, I realized that what I have been doing has nothing to do with the original recipe. NOTHING!

A beautifully seared toast with the most amazing CREAMY CUSTARD-Y center.

Yes, the center of the toast was like eating custard coated in toast & to my surprise, they used the thinnest bread ever (contradicting all the recipes that call for thick cut toast).

Since that moment, my research began to nail down one hell of a recipe! I discovered that French toast is not about beating eggs & milk together! There is science behind that guys!

I tried many online recipes & came up with even much more recipes but believe it or not, the one time I made French Toast without measuring cups was the SPOT ON recipe I was looking for! I had to try to figure out those measurements & thank god, I succeeded.

Beat the right ratios, soak your toast, cook & indulge!

It makes for an amazing breakfast or even dessert when I have sudden visitors or crave something sweet & have nothing at home

Ingredients:

• 3 stale toast slices (thin or thick as per your preference)*
• 1 tbsp butter*
• 1 tsp oil*

For the Custard: 

• 2 eggs
• 1/4 cup milk
• 1/4 cup cream
• 1/2 tsp vanilla extract
• 1 tsp sugar
• 1/4 tsp cinnamon
• pinch nutmeg (optional)
• pinch salt

For Serving: 

• butter and honey or powder sugar or maple syrup.

Directions

1. In a large shallow bowl, whisk all the custard ingredients very well until there are no egg traces at all.
2. Soak the toast in the custard for 30 seconds to 1 minute per side*.
3. In a large pan (large enough to hold the 3 toasts together), heat the butter & oil over medium low heat until the butter melts & starts to foam. Swirl the pan to coat the bottom with the oil & butter.
4. Hold each toast above the custard bowl to let the excess custard drip off, place in the pan & cook for 2-3 minutes per side until nicely browned.
5. Serve immediately with more butter & honey, powder sugar or maple syrup.

Notes:

1. It is preferred to use 2-3 day old toast so that the center won’t become soggy.
2. You can use thin or thick toast but the soaking time will vary.
3. Soak the toast until the center is just soft & saturated with the custard (not falling apart) when you press on it with your finger- 30 seconds per side for thin toast like Rich Bake & 1 minute per side for thicker toast (about double or triple the thickness of Rich Bake).
4. Mixing milk & cream makes for the most creamy center but for a lighter version, you can use milk only.
5. I prefer using oil & butter in order not to worry about burning the butter.
6. For a quick tasty breakfast: whisk all the custard ingredients at night, place in the refrigerator & in the morning, just soak & cook the toast.