French toast is best when the outer edges of the bread are crisp and golden brown, while the center of each piece is moist and spongy like bread pudding. To achieve this mix of textures, the choice of bread is essential.
Choose a loaf of white bread that has a a dense even crumb similar to sandwich bread. Alternatively use leftover brioche, which has the most perfect texture for french toast. Also make sure the bread is stale so that it soaks up more of the egg mixture and that your slices are thick to ensure the centers turn into bread pudding.
Serves 6
2
cups créme anglaise, almost cooked6
slices dry white bread or dry brioche, 3/4 inch thick- Butter for frying
Prepare the créme anglaise, almost according to
directions. Follow all the way through, but do not reheat the mixture after the eggs and milk are combined. This will leave the sauce thin and easily soaked up by the bread.
Cut each of your six slices of bread into two or three smaller pieces. This will look more attractive when plating than a single large slab of bread. Soak the bread slices in the créme anglaise for 10-15 minutes until it has fully penetrated through the center of each slice.
Place a large frying pan over medium heat. Add the butter, and push it around until it has melted. Add the soaked slices of bread and pan fry on both sides until golden brown. You may even want to upend the slices on their edges and fry these as well.
French toast is traditionally served with fruit and whipped cream. In the U.S. and Canada, it is often accompanied with maple syrup, of which I approve.
French toast with caramelized fruits
1
recipe of French toast1
lb mixed fruits
2
tbsp orange juice2
tbsp rum1/2
cup sugar4
tbsp unsalted butter
- Strawberries
- Grapes
- Blueberries
- Currents
- Peaches
- Figs
Combine the caramel sauce ingredients and heat in a frying pan large enough to accommodate all the fruit you will be using. If using the more delicate summer fruits, allow the caramel to come to a boil and thicken. Remove from heat and set aside.
Prepare the French toast as per the recipe above.
While the French toast is cooking, reheat the caramel. When warm, add the fruit and toss to coat. Cook for up to a minute. If using winter fruit, continue to cook for 4-5 minutes until the fruit softens slightly. Try to have the French toast ready at the same time as the fruit.
Divide the French toast evenly between 6 plates. Spoon the fruit over the top of the French toast and serve immediately with crème fraîche, mascarpone or whipped cream sweetened with a little honey.