Mastering French Toast 🍞

Pretty much every weekend I've attempted to make French toast, and in one way or another it has been a fail (an edible fail, at least!). This weekend, however, I learned from all my mistakes and nailed it. 😎 In this article, I will share my tips and a recipe.

Equipment

-Plate bowl

-Whisk

-Frying pan

-Spatula

-Serving plate or plate bowl

Tip #1: Use a bowl that is larger than the slice(s) of bread you will use. The best kind is a somewhat flat bowl that resembles a deep plate. In other words, use a plate bowl (there's an example of one in the header image).

Ingredients

-Cooking spray

-1 slice of bread (I have been using Rudi's Rocky Mountain Sourdough)

-1 large egg

-Splash of milk (I've been using unsweetened almond milk, but use what you have)

-1 tsp vanilla or vanilla coffee sweetener

-Berries and yogurt (optional, but I like to pair the French toast with these because it makes it sweet and offers more nutritional value than syrup–that said, syrup or honey would also be great here, and whipped cream as well 🤤)

Tip #2: The milk/almond milk makes it work. My first attempt at French toast, I did straight up eggnog, and it was soggy bread. Next I tried just an egg, and it was more French toast-like, but an egg plus a little bit of extra creamy liquid gives the right consistency for coating the bread.

Tip #3: Vanilla!!! I had this right from the start. Adding a little vanilla to the eggs gives a bonus sweet flavor. I have coffee sweetener, which is sweeter than vanilla extract, but both would be delicious. Cinnamon is good too, but add it after the toast is out if the hot pan. I have added it to the eggs before, and it burns 😋

Instructions

1. Spray your frying pan with cooking spray, and set over medium heat (Tip #4: don't let it go for too long, or things get too hot and the French toast burns and makes the kitchen smell bad...).

2. Whisk the egg, milk, and vanilla in the plate bowl.

3. Gently press the bread into the egg mixture. Flip it over and coat the other side.

4. Add the egg battered toast to the hot pan, and turn the heat up a bit. It will likely make a pleasant sizzle.

5. Give it about 1-2 minutes to cook on side one. You may or may not be able to see it brown, but after one minute or so, you can peak underneath using your spatula (be careful though because sometimes the bread is fragile and breaks.

6. Flip the French toast over so it can cook on the other side, and turn off the heat. Cook for about 1-2 minutes and transfer to your serving dish.

7. Top with berries, yogurt, syrup, honey, or whatever sounds good to you.

Nutrition Summary

Bread (60-150kcal) + Egg (70kcal) + Almond Milk/Milk (2-10kcal) + Toppings (0-200kcal) = 132-430kcal

Chelsea's Version

-1 slice Rudi's Rocky Mountain Sourdough, 90kcal

-1 large egg (Kirkland), 70kcal

-Splash unsweetened vanilla almond milk (I don't count it)

-Non-nutritive vanilla coffee sweetener

-126g Three Berry Blend, 50kcal

-170g Kirkland nonfat Greek Yogurt OR 1 Oikos Triple Zero Greek yogurt cup, 90-100kcal

~300kcal, 25g protein, 35g carb, 5.5g fat