🍞 French Toast

French toast is thick slices of bread soaked in a sweetened egg-and-milk custard, then fried in butter until golden outside and soft inside. It is one of the easiest breakfasts there is, and the perfect use for bread that is a day or two old.

Ingredients

• 4 thick slices Stale Bread (brioche or white)
• 2 large Eggs
• 120 ml Milk
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1 tbsp Butter
• 1 pinch Salt
• Maple syrup or berries, to serve

Method

1. Whisk the eggs, milk, vanilla, cinnamon, and salt together in a shallow dish.
2. Dip each slice of bread into the custard, turning once, and let it soak for about 20 seconds per side.
3. Melt half the butter in a frying pan over medium heat.
4. Fry the soaked bread for 2–3 minutes per side until golden and crisp at the edges.
5. Repeat with the remaining slices, adding more butter as needed.
6. Serve immediately with maple syrup or berries.

History

French toast is far older than France. A version appears in the 4th-century Roman cookbook of Apicius under the name aliter dulcia, where slices of bread were soaked in milk and eggs and fried. In France it became pain perdu — “lost bread” — because it was the way to rescue stale loaves that would otherwise be wasted. The name “French toast” is English, and the dish has been a breakfast and diner staple across North America since the 19th century.

The science

Slightly stale bread makes the best French toast. As bread ages, its starch retrogrades and the crumb loses moisture, so it soaks up the egg-and-milk custard like a sponge without collapsing. When the soaked slices hit a hot pan, the egg proteins in the custard coagulate and set, while the sugars in the milk brown through the Maillard reaction, giving the outside its golden crust. Fresh bread holds too much water and turns soggy before it can set.

Substitutions

Brioche and challah are the classic choices because they are rich and soft, but any sturdy white, sourdough, or wholemeal loaf works — slightly stale is better than fresh. Use any milk, including plant milk, and for a dairy-free version fry in neutral oil instead of butter. Cinnamon and vanilla can be swapped for nutmeg, cardamom, or a little orange zest. Serve with maple syrup, honey, fresh berries, or a dusting of icing sugar.

Chef's tip

Use bread that is a day or two old — it soaks up the custard without turning to mush.

Drink pairing

Fresh orange juice and strong coffee. The acidity of the juice cuts through the richness, and the bitterness of the coffee balances the syrup.