Make this copycat restaurant recipe for French Toast and your friends and family with be in heaven. Read on to find out about the best bread to use in this recipe!
What are the origins of French Toast?
Where did French Toast get its name?
As the name would suggest, the popular breakfast item got its name in France. There it is called “pain perdu,” meaning “lost bread.” The reason it is called lost bread is because this was a way to use up bread that would otherwise go stale. Dipping it in egg makes it taste better. When the Brits came over from England they brought the popular dish with them.
What kind of bread is best for French Toast?
You may wonder what type of bread is the best for French Toast. Since the taste of cinnamon and the egg batter should be absorbed and come through in the taste, you definitely want to use a type of bread that doesn’t have a strong taste, like rye, or nothing that is already sweetened. Duh. But beyond that, a common type of bread that is used is sourdough for French Toast recipes. Many people also like to use Challah bread. I enjoy a Challah French Toast because it seems to act like a sponge and absorb the batter quite well. I must admit once a long time ago when me and my husband were craving French toast, the only bread we had was hot dog buns! We used them and I kid you not, it was delicious. Try it next time you get a hankering for French Toast!
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons powdered sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ¾-inch slices
Apple topping (see recipe below)
In a medium bowl, beat together the eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.
In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.
Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.
While the oil is heating, start preparing the French toast: Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about 2 minutes.
Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of powdered sugar. Serve immediately.
Apple Topping for the most amazing French Toast
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
1/4 cup light brown sugar
2 tablespoons cold water
1 tablespoon cornstarch
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.
Of course, you don’t have to make this French Toast recipe with apples, you could try a peach topping or maybe even a pear topping. I wonder how using Mangoes in this French Toast recipe would enhance it? The sky’s the limit!
Source: LA Times