French toast
By Joe
Source: BBC Good Food — Elena Silcock, French toast.
A french toast recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat together the eggs, milk, cream, vanilla plus cinnamon. Lay this brioche slices in one single layer in a shallow dish plus tip the egg mixture over them.
- 2
Step 2. Let to soak for 2-3 mins, next with care turn over plus soak for 2 mins extra. Heat of the vegetable oil and (1 tbsp) butter in one non-stick frying pan over a mid-sized heat till foaming.
- 3
Bake. With care lift 2 slices of this soaked brioche out of the dish plus tip in in order to the frying pan. Fry for 3 mins on every side, till golden and crisp, next put on a rack over one baking tray in one warm oven while you repeat using the leftover slices.
- 4
Finish. Offer dusted in icing sugar and strewn with fresh berries, if you like.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 311 kcal |
| Protein | 8.4 g |
| Carbohydrate | 22.7 g |
| of which sugars | 3.4 g |
| of which free sugars | 0.1 g |
| Fat | 20.8 g |
| of which saturates | 8.4 g |
| Fibre | 1.1 g |
| Salt | 0.72 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
