A recipe from Gemo
French Toast
A simple breakfast of thick bread soaked in an egg and milk custard, lightly scented with vanilla and cinnamon, then pan-fried in butter until golden and served warm with honey, berries, or maple syrup.
Method
- 01
Whisk 3 eggs, 240 ml milk, 1 tablespoon sugar if using, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and a pinch of salt in a wide shallow dish until the egg whites are fully broken up and the custard looks even.
- 02
Place the bread slices in the custard and soak briefly on both sides, about 20 to 30 seconds per side for soft bread or a little longer for day-old thick slices. Let excess custard drip back into the dish.
- 03
Melt part of the 30 g butter in a large nonstick skillet or frying pan over medium heat. Add soaked bread slices in a single layer without crowding the pan.
- 04
Cook until the underside is golden and the custard is set, about 2 to 3 minutes. Flip once and cook the second side until golden and cooked through, another 2 to 3 minutes.
⏱ 5 min
- 05
Repeat with the remaining bread and butter, lowering the heat if the butter browns too quickly. Serve the French toast warm with honey or maple syrup and sliced strawberries.
Nutrition
