RT###Brioche
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At least, what bread makes the best toast?
Different breads need different kinds of toasting. Tender, buttery brioche can't take high heat; denser, moister whole-grain breads can. Challah, ciabatta, semolina bread, baguettes split lengthwise, pain de campagne — all make fine toast (actually, day-old bread makes the best toast), given proper attention.
Also, what is the secret to good french toast? 7 Big Tricks for Amazing French Toasts
- Allow bread to go stale. ...
- Always let it sit the bread slices in the egg batter for a couple hours A couple of hours in the fridge is a must, sometimes even overnight for a frothy smooth mix.
- Use a crunchy topping. ...
- Use Challah bread. ...
- Cook it both on the stove and oven. ...
- Grate orange or lime zest on top. ...
- Test unusual toppings.
So, how thick should bread be for French toast?
The ideal thickness for a slice of French toast is 3/4" to 1" thick. And make sure to pick a kind of bread that's both spongy and sturdy enough not to fall apart during cooking. Brioche, challah, or a Pullman loaf are all ideal, which is why you'll see them on brunch menus so often.
Is it better to use stale bread for French toast?
The way French toast originated is that it was a way to use up day-old bread. ... But it also turns out that slightly stale bread is actually the best for making French toast because stale bread absorbs more of the egg mixture than fresh bread will.
13 Related Questions Answered
From sweet treats to savory bites, get your morning off to a delicious start by serving these sides with your French toast.- Bacon. Who can say no to bacon in the morning?! ...
- Syrup. ...
- Scrambled Eggs. ...
- Fresh Fruit. ...
- Banana. ...
- Peaches. ...
- Sausage Links. ...
- Strawberry Yogurt.
The six steps to perfect toast:
Turn your toaster oven to the toast setting, place the slice of bread on the rack in the toaster oven, and toast until the bread has just begun to hint at browning.Spread a generous pat of butter over every square inch of one side of the bread, nestling it in every nook and cranny.
To make a big batch of toast, lay a sheet tray on the lower rack of your oven and position the upper rack in the next slot. Place slices of bread on the tray, so that they stand up between the bars of the higher rack. Congrats, you've just created a giant toaster.
State Bird Provision's Fried Quail
Start with Good Bread. "That means actually using bread that isn't really old," says Baker, striking down the myth that you should make toast with older bread. ... Slice It Thicker. ... Get Your Toaster Hella Hot. ... It's Always Better with Butter. ... Salt It. ... Eat It as Fast as You Can.
Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory “scrambled eggs” flavor.
However, french toast has this stigma around it that it has to be loaded with calories, and that's just simply not true. In fact, it's quite easy to make low fat, high protein, high fiber french toast with only a few smart ingredient substitutions. If you've been craving french toast, crave no more!
Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet, so it doesn't get
soggy. Lower
oven temperature to 200F (to keep cooked
french toast warm). Add butter to a skillet, and
cook over low heat.
The ideal French toast is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy. It has a rich, custard flavor (without being too eggy), and is usually sweetened with sugar and garnished with maple or fruit syrup, fresh fruit, and butter — but it can be served savory as well.
Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.
Conventional Oven Preheat oven to 450°F. Arrange in a single layer on baking sheet and place on middle rack of oven. Bake for 8-9 minutes (half box) or 10-11 minutes (full box).
Place a large nonstick pan on a burner on medium heat. Crack eggs into a medium bowl. ... Spray pan with no stick cooking spray. Dip both sides of sliced bread into vanilla cinnamon egg mixture. ... Cook each slice for 1 minute or until egg is cooked on the bottom side. Flip with a spatula. ... Pour remaining egg mixture into pan.
There's plenty you can do with the remains:
Make a killer panzanella. ... DIY those breadcrumbs. ... Make some meatballs. ... Croutons! ... Add eggs and vegetables, bake, and call it strata. ... Or Go Sweet and Bake a bread pudding. ... Slice it into crostini. ... Use it to Thicken soup.
If you choose not to keep the French toast warm in the oven, you can place it on a rimmed baking sheet or platter and cover lightly with foil. Just know that if you want to keep the outside crisp, the oven — or serving immediately to half the guests — is really the way to go.