For a dish with the word French in it the popular breakfast food is distinctly American. Invented in Albany, New York in the year 1724 by a tavern owner named Joseph French who put it on his menu as simply French Toast in an attempt to name the dish after himself.
Still, in my personal opinion, that name is far better than those countries that call it Fried Eggy Bread.
In a typical French Toast concoction eggs are whipped or beaten and mixed with other liquids as the recipe requires, such as milk or even water. Seasonings are added, anything from cinnamon to vanilla extract, and the mix is then poured into a wide, shallow bowl.
The slices of bread are then dipped into the egg mixture coating both sides. Timing the absorbstion of the mixture into the bread will affect the desired outcome of the finished product. Too much of the egg mixture absorbed will cause the bread to fall apart, to little and it will leave the finished product tasting dry. Some Chef’s prefer to use bread that is closer to the end of its shelf-life to prevent just this sort of fragility.
The slices of bread coated in the egg mixture are then placed on a frying pan prepared with a coat of butter or your favorite non stick frying spray, and cooked until both sides are browned. It is important to make sure that the egg has cooked all the way through.
The cooked slices are usually served with butter and maple syrup, or in some cases jam and/or powdered sugar. In some establishments it can also be served with fruit syrup, apple sauce, whipped cream, chocolate, or nuts such as pecans.
For more specifics, try some of our other variations on this popular dish:
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