Make sure the egg whites are fully incorporated or you’ll see a nicely browned toast with a bright soggy egg white spot. You want a crisp outside with a custard like inside. Too low and the entire toast is too soft and chewy. Watch the temp: Too hot will burn the outside before the inside can cook. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated.Be sure to let the toast sit in the custard long enough for the mixture to absorb the entire slice of bread.Cook the bread until each side is golden brown. Whisk the mixture between each slice of bread.ĬOOK & SERVE. One at a time soak the slices in the mixture until saturated. Use a griddle or frying pan and heat to medium heat. Next, whisk in the salt, eggs, cinnamon, vanilla and sugar until the mixture is smooth. Use a large mixing bowl and measure out flour. If you don’t have time to let your bread dry out you can pop them in the oven for 8-10 minutes at 350 degrees F.ĮGG MIXTURE. The reason you want stale bread is because it absorbs the custard without getting too gloppy. Be sure that you have thick slices ( ¾”-1”) and let the bread get stale. Our favorite way to top it with maple syrup or some granulated sugar.Bread : You can choose any bread that you’d like. Hence, make sure to whisk the custard until the dairy, eggs, are well combined What do you eat French Toast with? If there’s too much, the egg in the mixture won’t cook, meaning wet, soggy, bread.Īnother common mistake that could cause this, is not mixing the custard thoroughly. ![]() Therefore, try not to go overboard with the dairy. Adding too much dairy and sugar to the custard might cause this issue. You could even use half and half or coconut milk if desired. So, if possible, go with whole milk as it works best. However, we have noticed that using milk with a higher fat content will make the batter creamier, and give it a deeper flavor.
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