Vanilla Custard French Toast
Stale bread soaked in a sweet milk and egg custard, then pan-fried in butter until golden outside and soft within. A high-protein breakfast that uses up bread ends.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Pan-frying
- Sweet
- Stovetop
- Oven
Instructions
-
Crack the 2 eggs into a shallow dish, add 60 ml milk and 1 tsp sugar, and whisk with a fork until the sugar dissolves and the custard is uniform.
~3 min
Whisking dissolves sugar and evenly disperses egg proteins, ensuring uniform custard absorption.
Whisking Whisk briskly in a zigzag motion to break up egg yolks and blend evenly; stop when no streaks of egg white remain.
-
Lay the 2 slices of bread in the custard and let them soak for 1 minute per side, until softened but not falling apart.
~2 min
Soaking lets bread absorb custard, softening it so it cooks into a custardy center.
Use bread that is a day or two old: fresh bread tears when soaked, while drier slices hold their shape and crisp better in the pan.
-
Melt 15 g butter in a non-stick frying pan over medium heat until it foams.
~1 min
Butter foaming indicates the pan is at the right temperature for frying without burning.
-
Fry the soaked bread for 3 minutes per side, until deep golden and set in the center.
~6 min
Frying at medium heat sets the custard and browns the crust without burning the butter.
Keep the heat at medium. Butter browned on high heat turns bitter before the egg custard in the center is fully set.
Pan-frying Maintain medium heat so the custard sets without burning; flip gently when the underside is deep golden.
-
Transfer to a plate and serve hot.
~1 min