French toast is a delicious breakfast dish that has been around for centuries. It involves soaking bread slices in a custard-like mixture of eggs, milk, sugar, vanilla, and cinnamon, then frying the soaked bread in butter or oil until golden brown on both sides. This gives the bread a sweet, custardy flavor and texture. The basic concept is simple, but there are some variations when it comes to making French toast: do you dip the bread or soak it?
The dip method
The dip method involves briefly dipping the bread slices into the custard mixture, just enough to coat both sides. This allows the custard to soak into the bread a bit without making it overly soggy. Here is a quick rundown of the dipping method:
– Whisk together the custard ingredients (eggs, milk, sugar, vanilla, cinnamon) in a shallow bowl.
– Heat a skillet over medium heat and melt some butter in it.
– Dip a slice of bread into the custard mixture, flipping to coat both sides evenly.
– Let any excess custard drip off the bread, then place it directly into the hot skillet.
– Cook until golden brown on both sides, flipping once.
– Repeat with remaining bread slices, dipping each into the custard right before cooking.
The main advantages of the dip method are:
– It’s quick and easy – just a short dip and then right into the pan.
– The toast doesn’t get too soggy since it’s not soaked for long.
– You use less custard mixture since you’re not soaking several slices at once.
However, the toast also doesn’t get quite as saturated with custard flavor since the soaking time is minimal.
The soak method
The soak method involves letting the bread soak in the custard mixture for an extended period before cooking. Here is the basic process:
– Whisk together the custard as described above.
– Prepare a shallow baking dish and pour the custard mixture into it.
– Place the bread slices into the dish in a single layer, making sure they are all submerged in the custard.
– Let them soak for at least 5 minutes per side, up to 20-30 minutes total.
– Transfer slices directly from the custard dish to a hot buttered skillet and cook until browned on both sides.
Soaking allows much more custard to permeate the bread, resulting in French toast that is infused with rich eggy flavor. The main drawbacks are:
– It takes longer, requiring sitting time for the soaking.
– The bread absorbs more custard and can get quite soggy if soaked too long.
– It uses more of the custard mixture since the entire batch is poured into the dish.
The Great French Toast Debate: Dip vs. Soak
The dip versus soak debate is one of the great divides in French toast making. Most recipes call for one method or the other, often with claims that their way is the “right” or “best” technique. But in reality, there are convincing arguments on both sides of this French toast divide.
Dippers highlight:
– Quick and easy
– Toast doesn’t get soggy
– Uses less custard
– Allows cooking many slices at once
Soakers emphasize:
– Richer custard flavor
– Soft, creamy interior texture
– Ability to soak ahead of time
– Even saturation of custard
This debate has played out in many breakfast tables and cooking forums across the nation. Let’s take a closer look at the major points on both sides.
Team Dip says:
– The brief dip is all you need to give the toast great flavor. Why bother with the extra time and mess of soaking?
– The toast maintains more structural integrity for dipping. No one wants soggy, falling apart French toast!
– It’s convenient to keep producing fresh hot French toast straight from the skillet with no waiting.
– You waste less custard mixture since you only dip what you need, when you need it.
Team Soak argues:
– Longer soaking allows the bread to fully absorb all that delicious custardy flavor.
– The creamy interior texture achieved through soaking can’t be beat!
– Pre-soaking lets you get all the French toast ready at once rather than cooking batch by batch.
– The flavor develops more with the custard ingredients penetrating the bread while soaking
A compromise: quick soak
Rather than commit firmly to one camp or the other, many French toast aficionados employ a compromise “quick soak” method. This involves a brief soak of just 2-5 minutes per side, enough to imbue the bread with some extra flavor and moisture without making it overly soggy. Here is a quick soak technique:
– Prepare the custard in a shallow dish as usual.
– Place a few slices of bread in the custard, flip after 2-3 minutes.
– After another 2-3 minutes, transfer directly to the hot skillet.
– Repeat quickly soaking and cooking remaining slices.
This allows the bread to absorb more custard than a dip but doesn’t go as long as a full overnight soak. The quick soak hits a sweet spot middle ground with many of the benefits of both methods. For those looking to reconcile the dip vs. soak debate, the quick soak provides an optimal compromise.
Factors to consider
The right soaking method ultimately comes down to personal preference. However, certain factors can make one option better suited than the other in any given situation. It’s worth considering:
- How much time do you have?
- Are you making French toast for a crowd or just a few people?
- What type of bread are you using?
- Do you prefer soft and creamy or crispy French toast?
Time
If you are rushed to get French toast on the table, dipping is the way to go. It cooks up fresh toast quickly as needed. If you have more time, try at least a quick soak for enhanced flavor. Overnight or multi-hour soaking requires the most time but offers great convenience for serving a French toast breakfast.
Serving Size
For just 1-2 people, dipping makes sense so you don’t soak a whole dish of custard you won’t use. For large groups or meal prep, soak ahead of time so you have a batch of ready-to-cook toast waiting.
Bread Type
Sturdy breads like thick Texas toast can handle a good long soak without getting too soggy. Delicate breads like challah are best with a quick dip or soak so they don’t fall apart. Know your bread!
Texture Preference
If you like your French toast crispy on the outside and tender but not soggy inside, stick to dipping or quick soaks. For ultra-creamy and custardy interior texture, extend that soak time.
Custard Tips for Soaking
To achieve optimal flavor and moisture through soaking, you’ll need a properly balanced, well-whisked custard:
Custard ratio tips:
- Use at least 2 eggs per 1 cup (250ml) of milk
- Add 2-4 Tbsp (25-50g) of sugar for sweetness
- 1-2 tsp (2-5ml) vanilla and cinnamon provide warmth
Mixing method:
– Warm the milk slightly before mixing (helps absorb into bread)
– Whisk eggs and sugar until light and fluffy
– Slowly whisk in warm milk
– Add spices like cinnamon or vanilla
– Whisk vigorously until fully combined
Soaking tips:
– Place bread slices into custard dish in single layer
– Flip halfway through soak time
– Gently press down to submerge any exposed areas
– Transfer directly from custard to hot skillet when ready
What About Overnight Soaking?
For dedicated soakers willing to plan ahead, letting the bread soak in custard overnight in the refrigerator can result in magnificently moist and flavorful French toast. Here is an overnight soak method:
– Prepare custard and pour into a dish as described before.
– Add several thick slices of bread, flipping halfway through to soak both sides.
– Cover the dish and refrigerate for 8-12 hours.
– In the morning, cook the soaked slices directly from the custard over medium heat.
Overnight soaking gives the custard ample time to fully permeate the bread. Just be careful not to oversoak lighter breads or they might get too soggy. Sturdy French loaves and thick breads like challah are great for overnight soaking.
There’s no denying this takes some extra planning compared to a quick dip in the morning. But soaking advocates love the convenience of simply cooking up their soaked toast straight from the fridge to the skillet. No prep needed when that French toast craving strikes!
Recipe and Serving Suggestions
While the dip vs. soak debate is lively, at the end of the day, both methods result in delicious French toast! Once you’ve chosen your preparation method, here are some recipe and serving ideas:
Classic French Toast
– Bread: Thick sliced brioche, challah or Texas toast
– Custard: 2 eggs, 1/2 cup milk, 1 Tbsp sugar, 1 tsp vanilla
– Quick fry in butter or oil over medium heat
– Dust with powdered sugar and serve with maple syrup
Stuffed French Toast
– Flatten slices of bread with a rolling pin
– Fill with cream cheese, fruit or chocolate spreads
– Seal edges and soak/dip as usual before frying
Savory French Toast
– Omit sugar from custard, add herbs/spices
– Stuff with cheese, veggies, meat
– Top with savory sauces like gravy or hot sauce
French Toast Casserole
– Layer soaked bread slices in casserole dish
– Pour over any leftover custard
– Refrigerate overnight and bake before serving
The Takeaway
While there are passionate opinions on both sides, the dip vs. soak decision ultimately comes down to personal preference. The good news is that you really can’t go wrong either way. Dip for quick and easy French toast or soak for richest flavor and texture. Consider the occasion, crowd size, bread type and your texture preferences. And of course, enjoy a friendly debate over this enduring French toast divide!