French Toast
- Cook
- 6 min
1 slice white bread, 1 ¼” thick
Egg Mixture
1 large egg, beaten
⅖ cup (100 ml) milk
⅕ cup (50 ml) heavy cream
1 ⅔ tablespoons (20 g) granulated sugar
¼ teaspoon vanilla extract
¾ tablespoon (10 g) butter
Maple syrup
Powdered sugar, optional
In a medium bowl, whisk together the ingredients for Egg Mixture, then pour it into a small sheet pan. Place the bread in the mixture and let it soak for 2 hours, gently flipping every 20 minutes to ensure it is fully absorbed.
Preheat the pan over medium heat for about 90 seconds. Add butter and swirl to coat evenly. Once the butter melts and begins to foam, turn off the heat and place the bread in the pan.
Turn the heat back on and toast over extra low heat for about 3 minutes. Once the bread turns golden brown, gently flip it over and toast for another 3 minutes. Transfer to a plate and drizzle with maple syrup. Top with powdered sugar, if desired.
Click here to access the digital recipe booklet.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
