Introduction: French Toast

I make french toast. I explain how.
A long long time ago a man, Wilford T. Edgington, looked down at his breakfast plate and said, "This toast and these eggs are rather tasty. If only they could be combined." As this was before women who were not the Queen of England had any rights, he made his wife figure it out.

After that he made millions on the patent and then divorced his wife in favor of a woman he met at a cabaret. He soon contracted Syphilis and died.

Which is to say that the 19th Century sucked. But French Toast, despite this sordid history does not suck - it is delicious.

Special Thanks to TimAnderson, Canida and Ewilhelm for making this instructable possible

Step 1: Ingredients



Ingredients courtesy of TimAnderson

1) Eggs (about 1 per every three slices)
2) Bread.
I had Challah bread from Semifredi's. I'm of the opinion that Challah bread makes the tastiest
french toast.
3) Butter (Vegetable Oil is also a possibility)
4) A small bowl
5) A frying pan
6) A spatula

Step 2: Cut the Bread

Cut the Bread with a sharp knife into slices between a quarter and half an inch thick. If you make them too small there is a danger that they will fall apart. If you make them too large it may not cook as evenly and so won't taste as good.


Step 3: Beat the Eggs

Crack the eggs in to a bowl.
Then beat them. This involves moving your fork through them in quick circular motion until the yolks are mixed with the whites. It is all right if there is some non-uniformity in the beaten eggs.

Step 4: Start Cooking

Put the frying pan on high. Lay down some oil or butter to grease the pan. As you are cooking make sure that there is always butter (or oil) in the pan. Fat adds to the flavor and prevents the french toast from sticking to the pan.

Dip both sides of the bread in the eggs. Put the bread on the pan. Move the pan around so that there is grease underneath the bread.

After a minute or so, flip the toast. Continue this process until the bread is toasted. The toast will have a marbled appearance and be rough and hard to the touch.

Once both sides of the french toast look cooked, remove the french toast from the pan and put in a new slice.

Step 5: Eat!

'Nuf said

Comments

author
theBean made it!(author)2007-02-17

didn't we rename this to "Patriot Toast" a couple of years ago?

author
rocksalt2342 made it!(author)2008-04-15

I thought it was "Freedom Toast"

author
pfred2 made it!(author)2012-06-10

No, those would be Freedom Fries.

author
pfred2 made it!(author)2012-06-10

My favorite bread for making french toast is Italian bread from Natale's bakery in Summit New Jersey. It is best if the bread is a little stale. Oh, and as others have pointed out you're supposed to put a little milk in with your eggs before you whip them up.

author
triumphman made it!(author)2012-06-10

What does it mean " of course its kosher" is that a brand of bread ? Like wonder bread ?

author
maltesergr8 made it!(author)2012-06-10

Good 'ible. However, French Toast has milk/cream mixed in with the eggs, before the bread is dipped to be fried!

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robac made it!(author)2008-06-17

hmm, i've tried making them for a first time like 10 minutes ago and they're quite good, but they aren't crunchy (or crispy, i miss the proper word) - they feel like omelette. what should i do to make them better? oh, and before taking them from the pan, i put cheese on one side and covered the pan - it gives them a nice, salty taste

author
Adambowker98 made it!(author)2012-06-10

If it feels like an omelette, try using more milk or a little less egg.

author
freakinslop made it!(author)2008-08-23

you could coat it with some oats, granola or coconut

author
CodeKid1001 made it!(author)2010-11-11

go challah! (of course it's kosher) It is deliciously sweet and french toast is even better with raisin challah.
It's so hard to pronounce

author
inquisitive made it!(author)2007-10-30

Try using Heavy Whipping Cream in place of milk...it makes it even fluffier and very tasty.

author
I+Am+An+Evil+Taco made it!(author)2008-05-18

heavy cream whips too easily and will probably prevent the emulsification process necessary to work into the bread fibers, Then, it burns easily and can blacken the french toast very quickly. Just my opinion, tho. if it works for you. I use 2 parts milk, 1 part half and half, and a tsp or so of sour cream.

author
CodeKid1001 made it!(author)2010-11-11

r u really evil? I generally love tacos. the cheese melting atop the chicken... *eyes roll back, drool*

author
Lady+Firelyght made it!(author)2008-09-21

I've used heavy cream and it's fab. You have to bring the temp of the heating implement down a bit so that it has a little more time to cook, but you end up with something reminiscent of bread pudding. Except that it sticks together.

author
bumsugger made it!(author)2007-12-01

Not sure 'bout the history,but over here in the UK this is a favourite called "Eggy Bread," whereas what we call "French toast" is (any) bread that has been buttered prior to putting it under the grill.

author
luccio made it!(author)2010-05-12

in french, this is pain perdu (=lost bread).

author
watermelonhead made it!(author)2009-06-16

"Which is to say that the 19th Century sucked. But French Toast, despite this sordid history does not suck - it is delicious." :D

author
Lady+Firelyght made it!(author)2008-09-21

My mom always made this when I was growing up and I never liked it! For a sweet french toast, try Alton Brown's recipe on foodnetwork.com. It's FAB.

author
freakinslop made it!(author)2008-08-23

i heard that egg toast, peaches and cream cheese makes good french toast too

author
buttersnake made it!(author)2008-07-30

I learned a more proper way to make french toast and actually had a laugh at the intro.....haha.

author
islander_circe made it!(author)2008-06-22

For a variation on this, I use a fruit or raisin bread, add cream and cinnamon to the egg. Sprinkle with cinnamon & sugar after it's cooked & serve with more cream and any of maple syrup, or any sliced fruit you fancy - I like sliced mango but stonefruit, berries or bananas all work well. If you really want to go all out then grill the fruit with a little sugar (and rum) to give a nice caramelised flavour. Damn, I've made myself hungry!

author
I+Am+An+Evil+Taco made it!(author)2008-05-18

challah is great. So's egg bread, especially if you get it unsliced. I disagree with veggie oil, tho. Almond oil ftw. season the bread with nutmeg and allspice before you egg wash it? powdered sugar and cinnamon, imo, are the best toppings. maybe with a drizzle of butter. syrup is like ketchup to me. It buries the flavor of the food.

author
I+Am+An+Evil+Taco made it!(author)2008-05-18

witty intro, and great pics.

author
Yerboogieman made it!(author)2007-07-07

gotta use a bit of milk too, maybe some cinnamon

author
randomaussie made it!(author)2007-03-26

i make somthing called toad in a hole. you cut a hole in the bread and then you put it on the pan and crack an egg into it.

author
JakeTobak made it!(author)2007-02-10

I wish people called it eggy bread in my area, I would have made it a long time ago. It tasted so good that I assumed there was a lot to it, but I just made a couple slices and ate them minutes before posting this. I'm gonna be having French Toast for breakfast a lot more now. I used one egg and got two slices out of it (using plain white bread). But there was a little left over that wasn't quite enough for a 3rd slice. I think if you start cooking this in bulk, I would buy enough eggs for a 2:1 ratio, but plan on using enough for a 5:2 ratio. (not quite 2:1, but not quite 3:1 either)

author
TangMu made it!(author)2007-02-07

Hehe when i was a kid we just called this eggy bread...

author
lemonie made it!(author)2007-02-10

Yes, so did we. This eggy-bread looks deliciously golden & crispy...

author
marfisa made it!(author)2007-02-09

salt and pepper mixed with the eggs. On top, Orange Marmalade!

author
peaceman made it!(author)2007-02-09

A dash of Vanilla adds a nice flavor to the French Toast mix.

author
acaz93 made it!(author)2007-02-08

A Couple Of Slices Of Ham And/or Bacon Will Make The Perfect Mobile Breakfast , Served With Some Hot Chocolate Or A coffe With Milk And Caramel , i always eat This At My Gamdma's House Infortunately She Never Gave me the Recipe

author
supes made it!(author)2007-02-08

I am equal on milk/eggs also...
I like to make this a little sweet w/o syrup so I add a bit of sugar / cinnamon or just add cinnamon and top with confectionery sugar when done...

I have never tried my methods but they should work

author
heathweaver made it!(author)2007-02-08

Ah, but didn't you know the secret? A chef once told me that the way they make the French toast look so yummy at the restaurant is by adding pancake mix. It's tubby-delish!

author
NewtonsThird made it!(author)2007-02-07

I like to put cinnamon and nutmeg..

author
Dash-2 made it!(author)2007-02-08

I was gonna say, you can't forget the cinnamon!

author
dataphool made it!(author)2007-02-08

Interesting. My slice of bread to egg ratio is approximately 2 : 1. In my family, we like maple syrup with the toast. It is necessary to serve 5 to 6 slices of bacon (fried crisp but not burnt) per egg plus 1 medium to large boiled potato which is then sliced and fried in a hot frying (cast iron) pan. hmmm. maybe a couple of sausage links... that's ecstasy, why do kids think ecstasy comes from a lab, not a frying pan? ...

author
westfw made it!(author)2007-02-07

Interesting. When I make "french toast", I use substantial milk, and I make sure that the bread is well saturated all the way through before cooking it. This results in nearly a whole egg being used for each piece of bread, and requires some care to make sure that the toast gets cooked all the way through without burning the outside. I'll have to try it your way sometime. Also, I had an interesting revelation recently about the closeness of "french toast" and "bread pudding." Add some sugar to your eggs/milk, and you get a result suitable for dessert, much quicker than oven-baked bread pudding, and much more flexible in quantity.

author
ewilhelm made it!(author)2007-02-08

Having tried this particular batch, I'm betting David gets away with just using eggs because of the challah. It's exceptionally moist and rich to start out with, so you don't need to add the milk like you would for plain white bread.

author
Punkguyta made it!(author)2007-02-07

Yea, thats the way I do it to, Equal parts milk and eggs.

author
ozjudge made it!(author)2007-02-08

From a personal stand point, I add a touch of salt, sage, tarragon, rosemary and pepper. Makes a great breakfast or snack.

author
trebuchet03 made it!(author)2007-02-07

My father used to make it this way when I was a kid :) I've made it like westfw mentioned - both with great results :)

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Bio: I stayed at Canida's house and the next thing I knew I was photographing food
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