For preparation use baguette, loaf or white bread. Despite the apparent simplicity, you need to be careful not to spoil the croutons. An indicator of their quality will be a ruddy, crispy crust and tender flesh in the middle.
Important! French toast is made only from dried bread that has been baked at least two days ago.
The calorie content of 100 g of the finished dish without additives (berries, fruits, cheese, ham and other ingredients) is 210 kcal. Such an amount cannot cause any harm to your figure if you do not sit in front of the TV all day, but lead a normal, active lifestyle.
What equipment is needed?
Even a child can make such a breakfast, because you don’t need any special equipment to create it. Only suitable:
- Toaster;
- Convenient container for whipping egg-milk mixture;
- Whisk or mixer;
- Plate for ready-made toast.
What can replace a toaster?
If you don’t have a toaster at home, don’t worry and deny yourself the opportunity to make delicious toast. This household appliance can be replaced with a regular frying pan, into which you will need to pour a little vegetable oil. When you don’t have much experience in the kitchen yet, it’s better to take a frying pan with a non-stick coating, because this way the bread will definitely not stick to the surface and burn.
Toaster Smeg TSF01CREU
Attention! The dish in the toaster turns out healthier because it doesn’t have a drop of fat. For children, it is recommended to use only a melon electric appliance.
French toast recipes
Depending on the taste preferences of each person, French toast is made salty (in which case it is the main dish) or sweet (used as a dessert).
Classical
To make toast according to the traditional recipe, you will need the following ingredients:
- Eggs - 2 pieces;
- Baguette - several pieces;
- Cream (10% is suitable) - 150 ml;
- Sugar - 1 tablespoon;
- Butter - a small piece for frying;
- Salt - 1 pinch.
Preparation steps:
- This process begins by breaking eggs into a bowl, adding cream, salt, sugar and mixing everything well. You need to finish whipping when the sugar has completely dissolved;
- Place the frying pan on the fire, heat it and melt the butter;
- Cut the baguette into slices no thicker than 1 cm;
- Dip the bread in the milk mixture on all sides and let it soak in the liquid. This will make the pulp very tender and soft after frying;
- Fry until golden brown over low heat, allowing the bread to cook through. Otherwise, the top will burn and everything inside will remain raw.
Important! Replace the sugar with the same amount of powdered sugar and you can make the egg mixture much faster. In addition, cream can be replaced with milk that is not so high in calories. This will not change the taste of the toast.
Before serving, place the croutons on a paper towel or napkin to allow excess fat to drip off.
French toast with egg
A great breakfast option for kids that can be made in less than 10 minutes. For this you will need:
- Milk - 50 ml;
- Eggs - 5 pieces;
- White bread - 4 slices;
- Vegetable or olive oil for frying;
- Salt - a pinch;
- Black pepper - on the tip of the knife;
- Tomatoes, cucumbers, dill for decoration.
Cooking instructions:
- Stir 1 egg, milk, salt until smooth;
- Using a glass, make round holes in the middle of the slices of bread (the cut out pulp will not be useful);
- Dip the prepared pieces in the resulting liquid on both sides;
- Heat a frying pan, pour oil into it and wait until it also becomes warm;
- Place the bread in the pan and fry on one side;
- After turning the pieces over, beat a raw egg into each bread hole;
- Cover the container with a lid, reduce heat and cook for 5 minutes.
Serve warm, garnished with fresh vegetables and dill.
With banana
The favorite food of many sweet tooths, for which you need to prepare:
- Eggs - 2 pieces;
- Milk - 3 tablespoons;
- Bananas - 2 pieces;
- Butter - 40 g;
- Bread - 5 slices;
- Sugar - 3 tablespoons;
- Vegetable oil - 1 tablespoon;
- Juice from one lemon.
Cooking principle:
- Whisk milk, eggs, salt and a teaspoon of sugar;
- Heat a frying pan by adding vegetable oil and butter (10 g);
- Soak the pieces of bread in a mixture of milk and eggs;
- Fry the slices on both sides until golden brown;
- In another frying pan, heat the butter, sugar, lemon juice and bring to light caramel over low heat;
- Cut the bananas into slices and fry in caramel on both sides for a few seconds.
When all the bananas are ready, they are placed on toast and served immediately. Decorate with a scoop of ice cream and a sprig of mint.
Poll: What is your favorite toast?
Cinnamon
Required ingredients:
- Loaf - 4-5 slices;
- Egg - 1 piece;
- Milk - 3 tablespoons;
- Sugar - 1 tablespoon;
- Cinnamon - on the tip of a teaspoon;
- Vanilla sugar - a pinch;
- Nutmeg - a pinch;
- Butter or olive oil for frying;
- Orange - only zest.
Prepare the croutons in the following order:
- Cut the slightly stale loaf into pieces up to 1.5 cm thick;
- In a container, mix all products except butter;
- Heat a frying pan with oil;
- Place the bread in the egg-milk mixture for 10 seconds, being careful not to let the loaf fall apart;
- Fry on both sides, avoiding burning.
Attention! To prevent toast from burning, it is recommended to mix butter and vegetable oil in a frying pan.
Serve only warm, after soaking up excess fat with paper napkins. Decorate with jam and maple syrup. Complement with a cup of coffee, milk or tea.
With apples
Required ingredients:
- White bread;
- Egg - 1 piece;
- Cream - 50 ml;
- Butter - 50 g;
- Sugar - 2 teaspoons;
- Apple - 1 piece;
- Cinnamon - half a teaspoon;
- Powdered sugar - 3 tablespoons.
Cooking steps:
- Wash the apple, peel it, cut into small cubes;
- Melt the butter in a frying pan and simmer the apple until it becomes soft;
- Sprinkle the apple with cinnamon and sugar and simmer for another 2 minutes. After this, put the contents into a plate;
- Mix egg with cream;
- Cut the bread, dip in the whipped liquid, fry in a frying pan on both sides.
Place the finished croutons on a beautiful plate, top with stewed apples and powdered sugar.
With cheese
For the dish you will need:
- Loaf - 4 pieces;
- Milk - 70 ml;
- Egg - 1 piece;
- Salt - a pinch;
- Butter - 30 g;
- Hard cheese - 150 g.
Cooking instructions:
- In a convenient plate, stir milk, egg, salt;
- Heat the butter in a frying pan, place the bread dipped in the egg mixture on it and fry on both sides;
- After turning the croutons over a second time, place a piece of cheese on each and keep on the fire for another 10-15 seconds so that the cheese melts a little.
Sweet French Toast
In addition, we will prepare a delicious strawberry-based sauce. For it you need to purchase:
- Powdered sugar - 2 tablespoons;
- Strawberries - 200 g;
- Half a lemon juice.
Cooking instructions:
- Cut the loaf into slices;
- Prepare a mixture of milk, eggs, vanilla. Soak the pieces of bread in it;
- Fry the prepared slices in melted butter and vegetable oil;
- Using a blender, beat the ingredients of the sauce and pour it over the finished dish directly on the plate.
What is toast served with?
Whatever toast recipe is chosen, it is important to remember - they are served only warm. Jam, ice cream, various berry-based sauces, pieces of fresh and stewed fruit, and mint leaves will always help to diversify the taste of sweet toast. As for salty croutons, they will be complemented by dill, parsley, ham, cheese, thin slices of meat and much more.
French toast is a wonderful dish that can please you not only in the morning, but throughout the day. Don't be afraid to experiment by pairing browned bread slices with sweet and savory foods. Create your own unique recipes and delight your loved ones with them, it’s so simple.
One of the most famous long-lived foods is bread. The first bread was a randomly baked mush of water and cereal. The resulting flatbread was to the taste of people. Bread was prepared by peoples of various cultures and religions; among the Sumerians, barley cakes were the basis of food, and the Egyptians ate ta cakes. And nowadays, different nations have simple and very similar bread: in Mexico it is called “tortilla”, in India it is called “chapati”. In Scotland, corn ones are very popular, and among North American peoples - corn.
Modern bakeries produce a huge variety of baked goods every day, and many of us, entering the store and seeing all this fragrant variety, cannot resist buying more of everything. As a rule, it is not possible to eat all this and a lot of stale bread remains, the life of which can be extended by preparing a casserole, delicious croutons, French toast, or simply drying breadcrumbs.
There are several rules for preserving bread:
1. To avoid mold, you need to clean the bread bin once a week and wipe its inside surface with a weak solution of vinegar.
2. Putting a piece of peeled potato, sugar or chopped apple in the bread bin will help the bread stay fresh longer.
3. You can make it more tasty if you hold it over steam for a few minutes.
4. If you store bread in the freezer in a plastic bag, it will be fresh even after a month.
As you know, a healthy and tasty breakfast is the best way to cheer up yourself and your family. A wonderful dish that both children and adults will enjoy is French toast. Many housewives will be very surprised to hear that each of them quite often prepares this same French toast, the recipe for which is very simple and has many variations.
In English, the term "french toast" first appeared in 1660 in the cookbook "The Refined Cook" by Robert May. French toast is sometimes called “poor knights”, in a number of languages there are similar versions, in Danish it is “arme riddere”, in German it is “arme Ritter”, in Swedish “fattiga riddare”, in Finnish “koyhat ritarit”. This name is explained by the fact that in the Middle Ages the most expensive dessert was made from nuts and spices brought from afar and were very expensive. Despite their noble title, not all knights could afford such a dessert, but pieces of white or black bread, fried in egg and spread with honey, jam or preserves, gave them the opportunity to comply with all the rules of etiquette without demonstrating their poverty.
In order to prepare French toast, you will need the following ingredients: white or black bread (can be stale) - 4 slices, eggs - 2 pcs., milk - 200 ml., vanilla essence - 0.5 teaspoons, butter - 40 gr., cinnamon, sugar, maple syrup, fruit or berries for decoration.
Method for making French toast.
Add eggs, sugar, and cinnamon to the milk, beat everything well with a whisk. Heat butter in a frying pan. Dip each slice of bread into the milk-egg mixture and fry on both sides in hot butter until golden brown. Then you need to put the toast on a plate, pour syrup over it and decorate with fruit.
You can decorate French toast with any berries and fruits, as well as nuts, raisins, dried fruits and candied fruits. And to make them more interesting and attractive, you can use cutters to cut out flowers, diamonds, hearts, etc. If you don’t have special cutters, you can cut out a circle with a knife or using an ordinary glass. The toast is best eaten fresh, but if you have some left over, you can reheat it in the microwave.
03/25/2011 Niksya
Of course, you all know this recipe. Maybe I'll just refresh your memory. And at the same time, I couldn’t pass by this amazing, light breakfast option, which I will present according to the recipe of a French chef.
But first, I still want to talk a little about “Pain perdu”:
What it is: It's stale bread mixed with milk and egg. Then fried in a pan or baked in the oven. Serve for breakfast, as a snack or as a dessert.
In Canada they call it "pain dor?" - “gilded bread”. In some regions of France, such as P?rigord, this dish is called “dor?e” - “golden”. The English name “French toast” is “French toast” or “pain grill?” fran?ais.” In Spain - "la torrija", this type of toast is usually associated with the Lent period. Argentina and Uruguay also call it “Torreja”. In Switzerland this dish is called “cro?te dor?e” (“golden crust”). In Germany, they say "Armer Ritter", which means "poor knight". As you yourself understand, this name comes from low financial costs due to cheap ingredients. In Portugal, French toast is a traditional Christmas dish and is called "rabanadas". In Normandy, French toast is always flambéed and served with apple jam. In Basse-Bretagne it is known as “boued laezh” - “milk food”, that is, heating milk with bread.
The composition of the products also shows its origin - from the food of the poor. It can add wonderful flavor and texture to stale bread at a minimal cost. In addition, this dish is easy to prepare and is enjoyed by adults and children.
And, as is customary among world chefs, they turn simple dishes into exquisite and famous desserts. This is how “French toast” began to be offered in restaurants: it was enriched with cinnamon flavors and began to be positioned as a dessert.
Ingredients for 3 servings:
320 g cream
2 egg yolks
6 slices (2-3 cm thick) stale bun
80 g milk
60 g sugar
1 tbsp. l. Roma (optional, you can add cinnamon, cloves or nutmeg)
1 tsp. vanilla extract
butter
Brown sugar
Preparation:
In a bowl, lightly whisk milk, cream, sugar, vanilla, rum and egg yolks.
You can use any loaf or baked goods as a bun. Important - the pieces should not be cut thinly (if you take it in slices, there is at most 1 cm), in this case the bun will get soggy very quickly, lose its shape and turn into porridge.
Cut the crust off your slices.
Dip the pieces into the cream mixture and leave for 1 hour. From time to time, carefully turn it over so that it is soaked on all sides.
Melt butter in a skillet and sprinkle with brown sugar.
Carefully transfer your piece of bun to the hot skillet.
Fry until golden brown on each side.
French toast is ready. Place everything on a serving plate or portion each saucer.
You can decorate with fresh berries, sprinkle with powdered sugar or serve with jam.
Thanks to this cooking method, the stale bun acquires a new taste - tender, creamy, while remaining porous and beautiful inside. And it seems that this is a freshly baked dessert, according to some new recipe.
Despite the simplicity of preparation, I still want to attach a video master class from Christophe himself to the recipe.
Bon appetit!
25/03/2011 at 15:33
Ninochka, I love it when you share recipes that are not difficult to prepare, but at the same time have a “zest” and are very tasty.
But this does not mean that I am not happy with “complicated” recipes: I am one of those who likes to “tinker,” but there are times when you want something tasty, but you don’t have much time. And then “voila” and there is a “beautiful yummy” on the table.
Catherine
25/03/2011 at 22:53
Ninulya, what fat content is the cream?
Answers:
March 25th, 2011 at 10:59 pm
Any. It doesn't matter here. Christophe looked like heavy cream. I also always have packs of 33% in my refrigerator (I often make pastries and pies), and that’s what I used. If you take 11%, then replace milk with it.
Ekaterina answers:
March 27th, 2011 at 07:42 pm
thank you :)
Let's go try it!
Svetlana
26/03/2011 at 10:21
26/03/2011 at 12:52
hehe. I liked the name “pain perdu” - translated as “lost bread”))))) however, it would probably be more correct to call it “pain returnee”)))) returned bread.
23/06/2011 at 14:56
I always made these... ummm... as it turned out, French toast in the morning (I call it croutons: D), and then suddenly, it’s served in restaurants...
In fact, if you take sliced bread and it is fresh (I do this), then you don’t need to soak it in this mixture, just throw in a small slice, poke it with a spoon (to soak it), turn it over, poke it again and into the frying pan . It soaks in faster and produces very tender and airy toast. I also add sugar directly to the mixture, it turns out faster (and less hassle), and the result is the same (I tried it on purpose + when sugar is in the mixture, the whole bun is soaked and becomes sweet, and not just on the outside, but this is not an acquired taste). I throw sugar by eye, but I like it very sweet. But it’s easier to try this mixture; if you are satisfied with the taste, then feel free to throw bread into it.
By the way, it doesn't fall apart. At least for me. And it soaks in well. There is no need to fry for a long time, otherwise the sugar will turn into stinking coals. It turned golden brown - turned the slice over and waited for the same color again. The main thing is to constantly monitor and not get distracted, otherwise it will be sad (and very smelly) :)
French toast (French le pain perdu, English french toast) is a classic dish of bread, which is soaked in a mixture of eggs and milk, and then fried in butter. But the geography of French toast is so wide and exciting that as the classic French recipe travels around the planet, it is quite possible to learn the ways of the French nation’s wanderings around the world, the migration of its culinary tastes and preferences.
In French Quebec (Canada), for example, French toast is called golden bread - "le pain doré" and is traditionally served with maple syrup. There are other, no less colorful names for this dish - bread with eggs, Bombay toast, German toast, gypsy toast, “poor knights of Windsor” and torrija.
French toast recipe history
The earliest memory of French toast is found in a collection of Latin recipes that were collected in the 4th century, at that time they were called "aliter dulcia" (another sweet dish). The image contains information that the bread should be soaked in milk, nothing is said about eggs.
In medieval Europe, French toast had a thousand different names - "suppe dorate", "soupys yn dorye", "tostées dorées" and "payn purdyeu", they were served with meat, cheese, game, etc.
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