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06.05.2014
How to: 

How To Make French Toast

French Toast body

The versatile breakfast treat that makes normal toast cry

It’s the quick, tasty treat that can be made for breakfast, lunch or dinner. It makes regular toast sad. It goes with pretty much any toppings you can think of. It is, of course, the wonderful French toast. Here’s our step-by-step guide on how to pimp stale bread to the max…

1. The bread

The general consensus is that French toast is best made using soft, white bread. As food writer Felicity Cloake suggests, simple white bread “provides a pleasant contrast to the sweet crust”. She adds, “It must be good quality, and somewhat stale, however, or it will fall apart in the pan”.

2. The mixture

Some chefs like to keep it simple, using a mixture of eggs, flour and butter, but we’re fans of the flavour which comes from recipes such as Martha Stewart’s, who advises whisking together eggs, cream, vanilla, cinnamon, nutmeg and salt in a medium bowl.

3. The soaking

Different French toast recipes call for different soaking times, from mere seconds to all night. The Huffington Post, in its article ‘The Only French Toast Recipe You’ll Ever Need’, favors Martha Stewart’s soaking time of 20 minutes. Some say even this is too long and that the mixture should go straight into the frying pan (‘Denny’s’ calls for 30 seconds). We’ll leave you to choose your personal preference.

4. The flavours

The choice is yours, really. Vanilla works beautifully, or you could go for a citrus taste with lemon zest or orange juice. Or go with sweet spices such as nutmeg and cinnamon. As for added toppings, we like the sound of Allegra McEvedy’s recipe, which calls for sliced bananas fried in melted butter with maple syrup. Or take Nigella Lawson’s advice and blitz strawberries and icing sugar in a blender to make a sweet sauce.

5. The cooking

Only frying will do, in a medium heat for about 2 minutes on each side, using clarified butter – which won’t burn – until golden brown. Eat and enjoy and then make some more.

Photo: margouillat photo/Shutterstock.com

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