Perfect French Toast

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I love breakfast, because half of the menu is basically dessert. I almost never order anything savoury like eggs and bacon, especially if I know someone else is having waffles or pancakes. I like to avoid any kind of food regret or disappointment.

*WARNING: This post has one f-word in it. If you are easily offended, have an irrational fear of the letter F, or over the age of 50, please leave the room now.

I went to a restaurant last year and ordered “custard-filled french toast” which, to me, sounded like french toast stuffed with creamy custard. But no. At first I was disappointed, and then I cut through the 2-inch thick golden bread to find an extremely moist, spongy and custard-soaked interior. DOYYYY. They were referring to the batter. But I finally realized I had been making my french toast wrong the whole time. It was never that moist, or that spongy. What hell?!

So I found a website with some clear tips on how not to fuck this up.

Ingredients:

  • 1 loaf french bread
  • 2 eggs
  • 1 cup half and half cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional, but recommended!)
  • 2 teaspoons honey

Method:


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Slice french bread 3/4 to 1-inch thick.

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Combine eggs, cream, honey, salt and cinnamon in a blender (or whisk together).

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Pour custard into a wide, shallow dish such as a pie plate.

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Soak bread slices in the custard, about 15 seconds per side. You don’t want to soak them too long or they’ll just get soggy and fall apart on you, and the custard won’t set.

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Let the soaked bread rest at least one minute so the custard has time to soak into all the little pores. Heat non-stick pan on medium-low heat. Melt 1 tablespoon butter.

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Cook french toast 2-3 minutes per side, until golden brown. Keep adding more butter for each round of slices! Now you should have golden, moist, buttery french toast. For every breakfast, forever.

SERVE WITH BUTTER AND A PUDDLE OF SYRUP THIS IS NOT OPTIONAL.

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To read more tips on perfect french toast, visit sweetsaltytart.com

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