Thick slices (about 2.5 cm) of day-old white bread soaked in an egg, milk and cream custard, fried golden in butter and finished with cinnamon and maple syrup. Day-old bread soaks up the custard without falling apart.
3piece
80ml
40ml
1tbsp
1.5tsp
1tsp
4slice
30g
1tbsp
1tsp
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 80ml | — | — | |
| 3 | | 40ml | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1.5tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 4slice | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 2tbsp | — | — |
Crack the eggs into the mixing bowl, discarding the shells.
Egg · 3 piece
Pour the whole milk into the bowl with the cracked eggs.
Whole milk · 80 mlPour the double cream into the egg and milk mixture.
Double cream · 40 mlAdd the caster sugar to the custard base.
Caster sugar · 1 tbspAdd the ground cinnamon to the sweetened custard base.
Ground cinnamon · 1 tspAdd the vanilla extract to the spiced custard base.
Vanilla extract · 1 tspWhisk the spiced custard base until fully combined and smooth.
Lay the 2 thick slices of bread, about 2.5 cm thick, on the chopping board.
Thick-cut white bread · 2 slice
Lay the 2 slices of thick-cut white bread into the custard mixture.
Leave the bread to soak in the custard until saturated on the first side but still holding its shape.
Flip each slice of soaked bread over so the dry side faces down into the custard.
Leave the bread to soak on the second side until fully saturated.
Lift the soaked bread slices out of the custard and transfer them to a plate, letting the excess drip back.
Lay the remaining thick slices of bread on the chopping board.
Thick-cut white bread · 2 sliceLay the remaining slices of thick-cut white bread into the remaining custard mixture.
Leave the second batch of bread to soak in the custard until saturated on the first side.
Flip each slice of the second batch over so the dry side faces down into the custard.
Leave the second batch of bread to soak on the second side until fully saturated.
Add the unsalted butter to the frying pan.
Unsalted butter · 15 g
Add the neutral oil to the butter in the frying pan.
Neutral oil · 0.5 tbspHeat the frying pan over a medium heat until the butter has melted and the mixture begins to foam.
Slide the soaked bread slices from the plate into the foaming butter and oil.
Pan-fry the soaked bread undisturbed until the underside is deep golden brown.
Flip each slice of french toast over using a spatula.
Pan-fry the second side undisturbed until equally golden and cooked through.
Lift the cooked french toast out of the pan and transfer to a clean plate.
Add the remaining unsalted butter to the frying pan.
Unsalted butter · 15 gAdd the remaining neutral oil to the butter in the frying pan.
Neutral oil · 0.5 tbspHeat the frying pan over a medium heat until the butter has melted and the mixture begins to foam.
Slide the second batch of soaked bread slices into the foaming butter and oil.
Pan-fry the second batch undisturbed until the underside is deep golden brown.
Flip each slice of the second batch over using a spatula.
Pan-fry the second side undisturbed until equally golden and cooked through.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 piece | | Crack the eggs into the mixing bowl, discarding the shells.⏱ 30sResultEgg |
| 2 | 80 ml | | Pour the whole milk into the bowl with the cracked eggs.⏱ 15sResultWhisked Milk And Eggs |
| 3 | 40 ml | | Pour the double cream into the egg and milk mixture.⏱ 15sResultEgg and milk mixture |
| 4 | 1 tbsp | | Add the caster sugar to the custard base.⏱ 15sResultCustard base |
| 5 | 1 tsp | | Add the ground cinnamon to the sweetened custard base.⏱ 15sResultSweetened custard base |
| 6 | 1 tsp | | Add the vanilla extract to the spiced custard base.⏱ 15sResultSpiced custard base |
| 7 | — | | Whisk the spiced custard base until fully combined and smooth.⏱ 1 minResultCustard mixture |
| 8 | 2 slice | | Lay the 2 thick slices of bread, about 2.5 cm thick, on the chopping board.⏱ 10sResultSliced thick-cut white bread (batch 1) |
| 9 | Sliced thick-cut white bread (batch 1)step 8 | | Lay the 2 slices of thick-cut white bread into the custard mixture.⏱ 15sResultSoaked bread in custard mixture |
| 10 | — | | Leave the bread to soak in the custard until saturated on the first side but still holding its shape.⏱ 2 minResultSoaked bread (batch 1) |
| 11 | — | | Flip each slice of soaked bread over so the dry side faces down into the custard.⏱ 20sResultFlipped soaked bread (batch 1) |
| 12 | — | | Leave the bread to soak on the second side until fully saturated.⏱ 2 minResultSoaked bread (batch 1) |
| 13 | Soaked bread (batch 1)step 12 | | Lift the soaked bread slices out of the custard and transfer them to a plate, letting the excess drip back.⏱ 20sResultSoaked bread (batch 1)used in step 22 |
| 14 | 2 slice | | Lay the remaining thick slices of bread on the chopping board.⏱ 10sResultSliced thick-cut white bread (batch 2) |
| 15 | Sliced thick-cut white bread (batch 2)step 14 | | Lay the remaining slices of thick-cut white bread into the remaining custard mixture.⏱ 15sResultSoaked bread (batch 2) in custard mixture |
| 16 | — | | Leave the second batch of bread to soak in the custard until saturated on the first side.⏱ 2 minResultSoaked bread (batch 2) |
| 17 | — | | Flip each slice of the second batch over so the dry side faces down into the custard.⏱ 20sResultFlipped soaked bread (batch 2) |
| 18 | — | | Leave the second batch of bread to soak on the second side until fully saturated.⏱ 2 minResultSoaked bread (batch 2)used in step 30 |
| 19 | 15 g | | Add the unsalted butter to the frying pan.⏱ 15sResultUnsalted butter |
| 20 | 0.5 tbsp | | Add the neutral oil to the butter in the frying pan.⏱ 15sResultUnsalted butter and neutral oil |
| 21 | — | | Heat the frying pan over a medium heat until the butter has melted and the mixture begins to foam.⏱ 1 minResultButter and oil mixture (batch 1) |
| 22 | Soaked bread (batch 1)step 13 | | Slide the soaked bread slices from the plate into the foaming butter and oil.⏱ 20sResultButter and oil mixture (batch 1) and soaked bread (batch 1) |
| 23 | — | | Pan-fry the soaked bread undisturbed until the underside is deep golden brown.⏱ 3 minResultFrench toast (batch 1) |
| 24 | — | | Flip each slice of french toast over using a spatula.⏱ 20sResultFlipped french toast |
| 25 | — | | Pan-fry the second side undisturbed until equally golden and cooked through.⏱ 3 minResultFrench toast (batch 1) |
| 26 | French toast (batch 1)step 25 | | Lift the cooked french toast out of the pan and transfer to a clean plate.⏱ 20sResultFrench toast (batch 1)used in step 35 |
| 27 | 15 g | | Add the remaining unsalted butter to the frying pan.⏱ 15sResultUnsalted butter |
| 28 | 0.5 tbsp | | Add the remaining neutral oil to the butter in the frying pan.⏱ 15sResultUnsalted butter and neutral oil |
| 29 | — | | Heat the frying pan over a medium heat until the butter has melted and the mixture begins to foam.⏱ 1 minResultButter and oil mixture (batch 2) |
| 30 | Soaked bread (batch 2)step 18 | | Slide the second batch of soaked bread slices into the foaming butter and oil.⏱ 20sResultButter and oil mixture (batch 2) and soaked bread (batch 2) |
| 31 | — | | Pan-fry the second batch undisturbed until the underside is deep golden brown.⏱ 3 minResultMelted neutral oil and soaked thick-cut white bread |
| 32 | — | | Flip each slice of the second batch over using a spatula.⏱ 20sResultFrying french toast |
| 33 | — | | Pan-fry the second side undisturbed until equally golden and cooked through.⏱ 3 minResultFrying french toast |
| Total Time | 23 min | ||
| Nutrient | per serving |
|---|---|
| 624kcal | |
| 17g | |
| 37g | |
| 16g | |
| 51g | |
| 22g | |
| 3g | |
| 459mg |
Thick slices (about 2.5 cm) of day-old white bread soaked in an egg, milk and cream custard, fried golden in butter and finished with cinnamon and maple syrup. Day-old bread soaks up the custard without falling apart.
What you’ll doYou will whisk eggs, milk, cream, sugar, cinnamon and vanilla into a custard and soak thick slices of bread in two batches. Each batch is fried in butter until golden on both sides and served with maple syrup.
