Clean Eating French Toast {A 15 Minute Recipe!} (2024)

FAQs

What is one common mistake when preparing French toast? ›

If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep; the custard will start cooking as soon as it hits the pan. Give the pan a light coating of neutral oil and butter.

French toast should also be eaten in moderation since it also contains plenty of cholesterol. When your body has constantly high levels of cholesterol, this can lead to a cholesterol build-up known as plaque. This plaque will then lead to narrow and hardened arteries that can obstruct blood and oxygen flow.

We use whole milk because the higher fat content makes the French toast nice and creamy, but you can substitute heavy cream, almond milk, or even coconut milk. The flavors will change a little, but the end result will still be delicious!

French Toast is a delicious breakfast entree that is loved by many. With this in mind, french toast can be very calorie dense with high amounts of added sugar and fat. But, it can be tweaked to reduce the sugar and fat content while adding some fiber to your breakfast - yay!

On one hand, the average plate of pancakes contains around 500 calories, 88 grams of carbohydrates, and 4 grams of saturated fat, while a similar-sized serving of French toast has around 990 calories, 120 grams of carbohydrates, and 18 grams of saturated fat. These numbers would appear to make pancakes the winner.

Look for bread that is labeled “hearty,” “thick-cut,” or “Texas toast.” Thin slices are more likely to collapse when soaked. You can also opt for a pullman loaf and slice the bread yourself to your desired thickness. Sliced wheat bread also makes good French toast, but might require a little extra soaking time.

Use thick slices of bread and soak it just long enough to absorb the egg mixture but not so long that it becomes saturated. Shortening or oil can be used instead of butter when cooking the French toast. The amount needed will depend on the size of pan; use just enough to coat the bottom.

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

Soak the French toast: Place four slices of bread into the custard to soak for one minute. Flip the slices and soak another minute.

What is the most common fault when making French toast? ›

1. Not choosing the right bread. The heart and soul of French toast really is the bread — use something sub-par and the final result is going to be sub-par. The best bread is spongy and sturdy so that it will be able to soak up the custard without completely falling apart.

"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.

"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.

Especially in the US, raw eggs can carry salmonella. So to reduce the risk of getting salmonella from French toast, just make sure that each piece is cooked thoroughly so that the egg in it is no longer raw before you eat it.

Nail the Egg-to-Milk Ratio

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.