<- click for the YouTube video
Even more simpler French Toast – the kind where it’s just sliced bread dunked in an egg batter.
You know, the one I always rip on – let’s see if baking it makes it good.
I’m using some fancy cranberry oat bread, it’s about the same thickness as regular sliced bread.
I have some regular sliced bread kicking around, so I’ll make a few slices and we can do the side-by-each comparison. So much sciencing happening tonight!
Post-stream notes – Barely any difference between the oven-finished, or all pan fried versions, and both were underwhelming. I can’t believe anyone eats French Toast made this way. Without the amazing syrup, I wouldn’t eat this again. Use the actual recipe with stale (day-old) French bread like in the recipe below.
French Toast
Ingredients
Batter
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla
- 1/8 tsp salt
- 1/4 tsp allspice
- 1/2 tsp cinnamon ( see comments below )
Toast
- 2 tbsp butter
- 6 1" slab Stale French bread
Instructions
- Preheat oven to 400F
- Whisk everything in the Batter group together.
- Soak the bread in the batter.
- Pan fry the bread in butter until golden grown, approx 3 minutes per side.
- Put the bread on a parchment paper-lined baking sheet and bake for 12-ish minutes - until crisp and slightly puffed. You can use a greased sheet and flip halfway through, but I prefer the parchment paper.
Notes
I’m only making a half batch of this tonight. I’ll keep the camera on the pot to show the caramelizing process. I’m going to use regular sugar, cook it until it starts to caramelize, remove from heat, and then whisk in the butter and flavouring.
Pancake Syrup
Ingredients
- 1 cup brown sugar ( see below for making your own )
- 1/2 cup water
- 1/2 cup butter
- 1/4 tsp vanilla or other flavour extract
Instructions
- Whisk sugar and water while bringing to a boil.
- Reduce to medium heat and boil 4 minutes.
- Whisk in butter and flavouring.
- Cook for 1 minute, then remove from heat.
- Can be stored for 3 weeks in the refrigerator.