Recipe: French Toast step by step with pictures | Handy.Recipes

French Toast

Cooked French Toast

Nutritional Value

Pain regduYou may not be familiar with the name, but if you go into the recipe, you'll likely find that your mother or grandmother used to make a version of these croutons for breakfast. I offer an amazing, easy breakfast version of this recipe by French chef Christophe Michalak. Croutons made this way taste like a delicate, creamy brownie. And not only the little ones in the family, but you yourself will have a great breakfast with these caramelized toasts! In Canada, French toast is called "Rain dore," "gilded bread. The English name is "French toast.". In Spain, "La torrija.". In Switzerland, the dish is called "Cgoutte doree" - "golden crust. In Germany, they say "Armer Ritter," which means "poor knight.". In Portugal, French toast is a traditional Christmas dish and is called "Rabanadas".

Author of the recipe

Ingredients for French Toast:


  • Cream - 120 ml
  • Milk - 60 ml
  • Sugar (plus some for caramelization) - 40 g
  • Egg yolk - 2 pcs
  • Bread (stale. Or rolls, muffins) - 6-8 pcs
  • Butter

How to cook French toast step by step with photos


Do not use fresh bread for this toast - it will sour. In the evening leave the bread on the table, in the morning it will be dried out and you can make great croutons. I made my own bread with poppy seeds. So, cut the bread into slices at least 1.5-2 cm thick. This is important! Bread can't be sliced very thinly! Trim the crust. Cut the rest into cubes and toast in the oven, for the soup for lunch.

In a wide bowl mix cream, milk, egg yolks and sugar. A French chef used to add more vanilla and rum to the mixture. You can do this for your portion if you wish.

Place the toasts in the milk mixture and leave for half an hour or an hour (depends on how stale the bread is), the croutons should FULLY soak in it! To soak up the milk faster, you can press the toasts a couple of times with a wide spatula, so that they, like a sponge, soak up as much of the cream mixture as possible.

Turn the pan to a MEDIUM heat, melt a piece of butter, and add 2-3 teaspoons of sugar (brown is best). Tilt the pan several times in different directions so that the sugar melts more evenly. Do not stir!

As soon as the caramel begins to turn slightly golden, place the croutons in the pan. Pan should be tilted and shaken so that all the caramel is absorbed into the toast.

Do not overcook the toasts! Do not turn up the heat! We just need to heat the croutons to cook the raw egg, both inside and outside the toast remains tender, soft. Flip once.

Serve hot with jam, honey, fresh berries or fruit. I served with my orange peel jam.

Nutritional Value:

Whole Dish:
Calories
10253 Calories
Protein
266.2 g
Fat
79.2 g
Carbohydrates
2106.6 g
100g:
Calories
228.9 Calories
Protein
5.9 g
Fat
1.8 g
Carbohydrates
47 g

Sugar, Butter, Sweet, Tender, Creamy, Milk, Bread, Egg Yolk, Desserts, Toast, Other Desserts

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