French Toast

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It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

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French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!

Course Breakfast

Cuisine American

Total Cost $3.69 recipe / $0.92 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 2 slices each

Calories 340kcal

Author Monti - Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 8 slices stale bread, thick slices with a dense crumb $1.04
• 3 large eggs* $1.25
• 1 cup milk $0.69
• 1 tsp vanilla extract $0.05
• 1/2 tsp cinnamon $0.01
• 1 pinch salt $0.01
• 5 Tbsp butter $0.62
• 1 Tbsp cooking oil $0.01
• 1 tsp sugar $0.01

Instructions

• Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
• Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
• Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
• Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
• When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g

How to Make French toast - Step by Step Photos

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

French Bread Pizza

Vegetarian French Dip Sandwiches

French Onion Soup

The post French Toast appeared first on Budget Bytes.

Frequently Asked Questions

What is Thai spice used for?

It's a term we all have heard, even though we don't know what it actually means. When we taste it, our mouths water and we wonder why we aren't eating more.

It isn't just any spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. Let's learn how to include these delicious flavors in your meals.

Thais have been cooking with herbs, spices and other flavors since ancient times. The name Thai originates from the Sanskrit word for "to cook."

Many Thais love spicy foods, even today. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais are also more likely to consume chili peppers as compared to Americans or Europeans.

It is a great way to learn more about Thai spices. There are many options available, including dried chilies as well as fresh basil leaves and curry paste.

Also, you may find whole peppercorns.

Thai cuisine has two kinds of spices: wet and dry. Most Thai cuisine uses dry spices, which are ground and pulverized finely.

Dry spices can be added to any dish. For example, ground red pepper is sprinkled onto chicken soup. To make a paste, wet spices are often mixed with butter or oil.

Wet spices are usually used in marinades, sauces, and dressings. Wet spices are used in many dishes, including fish sauce, oyster, sesame, sesame, sesame oil and curry paste.

Thai cuisine can be made at home by learning which spices work well with specific ingredients.

Red pepper flakes can be used to season beef. Use white pepper instead if you have seafood such as shrimp.

You can also order online if your Asian market is not available. You can find everything here, from dried chilies to exotic spices and herbs.

Next time you're hungry, try one of these delicious Thai recipes!

What spices or herbs go best with potatoes?

A potato can be a side dish for any type of meat. You may have noticed that potatoes can be served in many different ways than mashed.

These versatile veggies can be used as a side dish in many dishes. But did you know that numerous spices and herbs go well with potatoes?

These tasty recipes will make your potato recipe even more delicious

What is the most popular ingredient in Thai cooking?

Thailand's main ingredients for all dishes are rice and curry. These two ingredients combine to produce a unique flavor.

This combination is known in Thailand as "Khao Pa Krai," meaning "the best dish." It happens when these two basic foods are combined and make a delicious, irresistible dish.

This is true for all aspects of life. If you combine hard work with perseverance, you can achieve great success.

You can achieve success, just like Khao Pad Krai. Passion and purpose are the key ingredients. You'll create something amazing if you combine them.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Have fun with it!

Thai food includes paprika.

Yes. Yes.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can been traced back to Ancient Greece over 5,000 years ago. The word "paprika" comes from the Hungarian language meaning "pepper. "

Does Thai use ginger?

Yes. Ginger is used extensively in traditional Thai cooking. Ginger is used extensively in Thai traditional cooking. It's often added to soups and stir-fries, and it's also common in desserts and drinks like lassis.

Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 5,000 years. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is often eaten fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. From Asian markets, ginger root can be bought in cans and jars.

Statistics

• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

en.wikipedia.org

• Cumin - Wikipedia


• Charlemagne - Wikipedia

ncbi.nlm.nih.gov

• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

pubmed.ncbi.nlm.nih.gov

• PubMed - Acute Inflammation & Metabolism


• PubMed: Aging and inflammation in the environment

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How To

How to Make a Garlic Pressure?

A garlic press is an essential tool for any home cook. This allows you to quickly mince garlic and make smooth sauces, soups, and salad dressings. It's also great for crushing whole garlic cloves into a buttery spread or garlic salt.

However, if you don’t already have a garlic pressing machine, you might wonder how to get one. We have some tips to help get you started.

First, you need a large dish. Then, place the bowl under the press and add the crushed garlic. Now, turn the pressure regulator to maximum.

Next, turn the handle clockwise until you hear a click. The top end of the press should lift and reveal a flat area that allows you to slide your blade back and forth across the bowl. Continue turning the handle counterclockwise to close the blades.

Finally, take out the pressed ginger and enjoy!

Here are some ways to make this versatile tool even more useful:

• Add minced garlic to soups, sauces, salads, and dips (or even as a seasoning)
• Use the press to crush whole garlic cloves into a buttery spread
• Make pizza dough by crushing whole cloves.
• Combine roasted garlic with mashed potatoes and creamy polenta
• Use the press to mash garlic into homemade pesto
• Blend garlic to make a smooth vinaigrette