I made french toast today and didn't realize it would transform the center into a custard or whatever it is. It was a pleasant surprise, and surprisingly filling. It turned out well, I could maybe stand to soak it less thoroughly. Maybe nostr:npub19pj6f0nc9q6xr26qe3g8m6xe3hwe0d6p6zcvf57cm3kayghjdj0slnlenu you have some tips?
Discussion
I'm scared that if I learned how to make French toast, I'd eat it too much. I fill myself up on it, everytime I go on vacation. French toast is so good.
I couldn't force myself to have more than two and a half slices (one was the end piece of the brioche I used).
I have to save the other three for later somehow either in the fridge or freezer. I may be full all day now, who knows.
would you be ok eating eggs and toast every day?
I make 4 eggs & 4 toasts as my first meal almost every day. Wouldn't be much of a change haha
add a tablespoon of unrefined unfiltered local honey, and a tablespoon of real local backwoods maple syrup, and a handful of stewed collard greens on the side, and your body would do backflips of joy.
I have all those items already. I shall give it a go 🫡
Actually, I'm not sure about the honey... I bought it in Korea. They said it's unfiltered raw honey, but I can't read the ingredients list.
I'll just trust and not verify 😅
There's bound to be a bee farm around you.
Speaking of, I gotta drive out to the one near me.
I usually get my honey from the farmers' market. I just happen to buy honey on Korea, just to try it out. I opened the jar yesterday for the first time.
im jealous of your access to maple syrup and the notorious maple syrup whiskey ive heard so much about
I am a Québec maple syrup maximalist. I don't buy from any other provinces.
I want to plant a couple more trees in the backyard, and thinking of putting a maple tree. Maybe in a few years I can have a go at my own in-house mix.
there has to be dudes selling local honey on the side of the road up there.
I was even more impressed when I learned that french toast is thousands of years old
That's very believable. I didn't know how it was made until today, but whisking milk and eggs, soaking bread in it then frying it seems like a Schelling point of human cuisine 😆
I hope that bread is properly fermented
Maybe not. It was whole foods brioche 😅
you haven’t lived until you made french toast with real sourdough like the ancients!
I've got sourdough slices in my freezer, I'll try it with those next time.
I dunno I was just worried it wouldn't turn out good so I used a softer bread. But man, there is zero risk of dry french toast, so I think I'm good.
highly recommend finding the most stripped-down realest sourdough you can find (two or three ingredients) and going all in on it
That would be me making sourdough at home tbh. I have made artisan yeast bread before but not sourdough.
I’d say it counts as long as the dough is fermented!
Well in THAT case, I'll just have to hype myself up to make bread more often. And then maybe figure out the sourdough thing.
FWSY has a section on sourdough, so that would be my first pass. It's probably the only resource I need.
I hope you have or can make some good sourdough starter!
🤗
Sourdough is much better for that actually. The brioche kind is really just a fancy Americanized version, not authentic. Also, don’t buy sourdough presliced, that’s what makes the inside too custardy. You want to slice it yourself and you need super thick slices (4 cm or to 4.5 cm) so you have a variety of textures in each slice. Enjoy!! 🤤
That's way thicker than I thought, but after making it once, I can't disagree. I slice my sourdough and freeze it for convenience, but I'll have to get/make a fresh loaf for my next toast experiment for those exxxtra thicc slices. Thanks 🙏
I do a dip, not a soak in the egg. Let it drip off a bit, and then in to the skillet. I've also found that letting my spatula rest on top of the bread in the skillet helps to get the middle toasted without smashing the bread.