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
CLASSICAL FRENCH TOAST
- 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
- butter and honey or powder sugar or maple syrup.
- In a large shallow bowl, whisk all the custard ingredients very well until there are no egg traces at all.
- Soak the toast in the custard for 30 seconds to 1 minute per side*.
- 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.
- 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.
- Serve immediately with more butter & honey, powder sugar or maple syrup.
- It is preferred to use 2-3 day old toast so that the center won’t become soggy.
- You can use thin or thick toast but the soaking time will vary.
- 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).
- Mixing milk & cream makes for the most creamy center but for a lighter version, you can use milk only.
- I prefer using oil & butter in order not to worry about burning the butter.
- For a quick tasty breakfast: whisk all the custard ingredients at night, place in the refrigerator & in the morning, just soak & cook the toast.