French Toast Tutorial! Super easy way to make French toast that’s crispy on the outside and moist on the inside, perfect for beginners! We will also be making Chantilly cream, with a step-by-step guide to help you create the perfect cream quenelle. Turn this breakfast recipe into a restaurant-worthy dish effortlessly!
What is French Toast?
French toast, which originated in Europe, can be traced back to ancient Roman times. Back then, people would soak stale bread in milk or egg mixture and then fry it to prevent wasting the bread. Over time, this simple dish made its way to France and was elevated with more delicious layers of flavour. In France, it is called "Pain Perdu," meaning "lost bread," highlighting its original purpose of repurposing leftover bread. Today, French toast has become a popular choice for breakfast and dessert worldwide, known for its crispy exterior, moist interior, and rich texture.
What bread should be used for French toast?
The key to making perfect French toast lies in choosing the right bread. The most recommended options are Brioche or Challah because their texture and fat content are ideal for this dish.
Take Brioche as an example: this bread has a high butter content, giving it a dense, tight structure with a rich buttery flavour. These characteristics allow Brioche to quickly absorb the milk and egg mixture, which, when cooked, results in a crispy exterior while maintaining a moist, soft interior. The texture, reminiscent of a delicate pudding, is what makes French toast truly authentic.
How to Make French Toast?
The process of making French toast is actually quite simple. First, mix eggs, milk, heavy cream, sugar, and spices like vanilla bean and nutmeg to create the custard mixture. Next, soak the bread (Brioche is recommended) in the mixture, allowing each side of the bread to absorb the liquid for about 10 seconds.
Then, heat a skillet over medium-low heat, add a small amount of butter, and when the butter has melted and started to bubble, place the soaked bread into the pan. Cook each side for about 4 to 5 minutes, or until golden and crispy. Be sure to rotate the bread as it cooks to ensure even heating. The finished French toast will have a crispy exterior and a moist, soft interior, perfect for serving with a variety of toppings like strawberries, blueberries, or maple syrup.
How to Make Chantilly Cream?
French toast is often paired with Chantilly cream, a simple yet delicious topping that adds layers of flavour. The method for making it is straightforward: you’ll need heavy cream, powdered sugar, and vanilla bean (or vanilla extract). Combine these ingredients and whip them together using a whisk or an electric mixer until the cream forms stiff peaks. Though whipping requires some patience, the result is a smooth, light, and sweet cream that pairs perfectly with French toast.
How to Make the Perfect Quenelle?
A quenelle is a football-shaped scoop of cream or food, often seen in restaurants, that adds elegance to the presentation of French toast. To make a quenelle, first dip a spoon into hot water for a few seconds to make it smooth. Then, using a flat-bottomed spoon, scoop up some whipped cream, gently pushing it outward, and rotate the spoon 180 degrees to scoop it back. This technique creates the smooth, elliptical shape. It might seem simple but takes practice; once mastered, it enhances the visual appeal of your French toast.
To learn how BigBoy’s French Toast is made, check out the video below, or scroll down for the written recipe!
↓↓↓↓↓↓↓↓↓↓↓↓↓↓ Watch the Video Tutorial ↓↓↓↓↓↓↓↓↓↓↓↓↓
Ingredients (serve 6)
For the Toast
Brioche Toast | 1 loaf |
|---|---|
Heavy Cream | 300 ml |
Milk | 500 ml |
Egg | 2 each |
Sugar | 80g |
Nutmeg | to taste |
Vanilla Bean | ½ each |
Butter | 15g |
Cream Chantilly
Heavy Cream | 200ml |
|---|---|
Icing Sugar | 20g |
Vanilla Bean | ½ each |
Steps
1.
Place the heavy cream, milk, eggs, sugar, and vanilla extract into a bowl. Grate in nutmeg and mix well.
2.
Slice the toast into thick slices and soak them in the milk mixture for 10 seconds. Flip it over and soak the other side of the toasts for another 10 seconds, nsuring both sides of the toast are fully soaked.
3.
To make the Cream Chantilly: place heavy cream, powdered sugar, and vanilla extract into a bowl. Whisk until stiff peaks form.
4.
Heat a frying pan over medium-low heat, add butter, and place the toast slices in the pan. Fry each side for 4 to 5 minutes, or until lightly browned. Remove from the pan.
5.
Place the toast on a plate, add a quenelle of Cream Chantilly, and serve.
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