French toast
Born to salvage stale bread
In France, it's called pain perdu, "lost bread," because the recipe was created to avoid wasting day-old bread. The batter is egg, milk, melted butter, a little flour, and cinnamon.
A minute per side in the pan, and then a generous amount of Amber maple syrup on top.
15 min
Prep time
Breakfast
Category
Low
Difficulty
4
Servings
What is needed
Serves 4.
1 large egg
20g melted butter
120g milk
1 pinch of cinnamon
20 g sugar
30g flour
1 pinch of salt
Brioche bread or sliced rustic bread
Butter for frying
Pure Amber Maple Syrup
Five steps
The batter
Whisk the egg with a fork and add salt, sugar, melted butter, milk, and cinnamon.
The flour
Combine and mix until smooth and homogeneous.
The frying pan
Heat it and melt a teaspoon of butter.
Immerse
Twenty seconds per side in the batter, then immediately into the pan: one minute per side.
Serves
Warm, with plenty of maple syrup and fresh fruit to taste.
Twenty seconds per side, no more
The bread should be dipped, not soaked. After twenty seconds, it absorbs too much batter and remains soggy in the center when fried.
Stale bread works better than fresh bread: that's why this recipe exists.
The ingredient
The variety used in this recipe. Amber, rich taste: it can be tasted alongside other flavors without overpowering them.
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