French toast is a delicious breakfast dish that can be enjoyed any time of day. It consists of bread soaked in a custard-like mixture of milk and eggs, then fried to golden brown perfection. While French toast is easy to make, there is some debate around what temperature is best to cook it at. Should you use low heat and cook it slowly, or high heat for fast results? Here is a look at the pros and cons of cooking French toast on low vs. high heat.
Cooking French Toast on Low Heat
Using low heat to cook French toast has some advantages:
- Allows bread to soak up more custard: With a lower temperature, the bread has more time to thoroughly soak up the egg-milk mixture before setting into place. This can lead to French toast that is more moist, custardy, and flavorful.
- Reduces risk of burning: It is easier to burn French toast when cooking over high heat. The low temperature helps prevent the outside from browning too quickly while the interior is still soaking up custard.
- Cooks evenly: Low heat allows time for the French toast to cook evenly all the way through. There is less chance of ending up with underdone centers or overcooked edges.
Many cooks recommend using a lower heat around 300°F to 350°F for frying French toast. This gives you time to cook multiple pieces in succession without rushing. The toast turns out evenly browned and custardy inside.
Cooking French Toast on High Heat
On the other hand, using high heat has some perks as well:
- Cooks faster: The main advantage of high heat is that it significantly cuts down on cooking time. French toast can be ready in just a couple minutes per side over very hot oil or butter.
- Achieves crispy exterior: High heat can create a crispy, golden brown crust on the exterior of the French toast. This adds enjoyable texture.
- Good for cooking individual orders: When making French toast to order, high heat works well. You can quickly fry a single serving at a time over high heat.
Most recipes suggest a high frying temperature between 375°F to 400°F. At these high temperatures, the French toast browns rapidly and develops a crisp crust while the interior stays custardy. This high-contrast texture is desirable to many.
Key Considerations for Low vs. High Heat
Here are some key factors to consider when deciding between low or high heat for cooking French toast:
- Number of servings – Low heat works well when cooking multiple servings in batches. High heat can be better for quick individual orders.
- Bread type – High heat pairs well with thicker, heartier breads that won’t over-soak. Low heat brings out more moisture in lighter breads.
- Add-ins – Ingredients like cinnamon-sugar or sliced fruit may cook better at lower heats to avoid burning.
- Browning preferences – If you want deep, golden crispy toast, opt for high heat. Low heat makes softer French toast.
- Time constraints – High heat cooks each order of French toast much faster than low.
Consider what texture, cook time, and presentation you want from your French toast. This will help determine whether your recipe should use lower or higher frying temperatures.
ideal Low and High Heat Cooking Temperatures
Here are some ideal cooking temperatures to use for low vs. high heat French toast:
| Heat Level | Ideal Temperature Range |
|---|---|
| Low | 300°F to 325°F |
| Medium-low | 325°F to 350°F |
| Medium-high | 350°F to 375°F |
| High | 375°F to 400°F |
As a general rule, temperatures of 300°F-350°F will be best for thicker breads cooked over longer periods. Temperatures of 375°F-400°F are ideal for quick cooking with crispy results.
Choosing a Cooking Fat
The type of fat used to fry French toast can impact results based on its smoke point:
- Butter – Has rich flavor but low smoke point of 350°F. Best for low to medium-low heat.
- Olive oil – Also has moderate smoke point so best for medium-low heat around 350°F.
- Vegetable/canola oil – With smoke points of 400°F+, these work for all heat levels.
- Bacon grease – Adds meaty flavor at heats up to 375°F.
Make sure to select a cooking fat with a smoke point that matches the heat level you want. Overheating oil will lead to burning and smoking.
Frying Pan Considerations
A good quality pan makes a difference when frying French toast:
- Use thicker, heavy pans to distribute heat evenly. Thin pans have hot spots that burn toast.
- Nonstick surfaces allow easy release of French toast. Stainless steel can work if well-greased.
- Choose a pan with oven-safe handle if finishing toast in the oven.
- Use a pan with low, sloped sides. High sides steam toast instead of frying evenly.
A well-seasoned cast iron or nonstick skillet with a 10-12 inch diameter works perfectly for most French toast recipes.
Low Heat French Toast Method
Here is a simple method for cooking French toast on low to medium-low heat:
- Whisk together custard ingredients – milk, eggs, cinnamon, vanilla, etc.
- Soak bread slices in custard mixture until saturated.
- Heat frying pan over medium-low heat and melt 1-2 Tbsp butter or oil.
- Cook soaked bread for 4-6 minutes per side until golden brown.
- Repeat with remaining bread slices, keeping them warm in a 200°F oven.
- Dust with powdered sugar, maple syrup, fruit, or other toppings.
Tips for low heat cooking:
- Use thermometer to maintain 300°F to 350°F heat.
- Let bread soak in custard for at least 2 minutes per side.
- Fry on first side until deep golden before flipping.
- Err on the side of lower heat to avoid burning.
High Heat French Toast Method
Here is a method for quick frying French toast at higher heats:
- Whisk custard ingredients in shallow bowl.
- Melt 1 Tbsp butter or oil in pan over medium-high heat.
- Dip bread in custard just until moistened on both sides.
- Cook for 2-3 minutes per side until crispy and browned.
- Remove first slice and repeat to cook remaining servings.
- Serve immediately, adding favorite syrups or toppings.
Tips for high heat cooking:
- Get pan and fat very hot, around 375°F to 400°F.
- Use higher smoke point oil instead of butter.
- Only soak bread briefly to prevent over-saturating.
- Watch carefully to avoid burning.
Cooking Add-Ins Evenly
When adding mix-in ingredients to French toast, it helps to choose items that cook quickly so they don’t burn. Here are some tips:
- Chop fruits into small pieces to incorporate evenly and quickly cook through.
- Mix in cinnamon-sugar, chocolate chips or powders after soaking.
- Avoid dense add-ins like whole nuts which take longer to heat through.
- Cook any raw fruit first before topping French toast.
- Brush on syrups, sauces, and melted chocolate after cooking instead of before.
Take the frying heat level into account when deciding on mix-in ingredients. Quick-cooking items are necessary for high heat cooking, while lower heats allow more time for thorough cooking.
Troubleshooting Common Issues
Here are some common French toast cooking issues and how to avoid them:
| Problem | Solution |
|---|---|
| Underdone/doughy interior | – Increase cook time over lower heat – Slice bread thinner |
| Overly brown exterior | – Lower cooking temperature – Use thicker sliced bread |
| Not enough custard flavor | – Allow more soaking time for bread – Increase ratio of custard to bread |
| Too greasy | – Don’t over-grease pan – Let excess fat drain off |
| Bread sticks to pan | – Use nonstick pan – Allow French toast to finish cooking before flipping |
Paying attention to heat level, preparation, and cooking time will help avoid many common French toast mishaps.
Conclusion
In the battle of low vs. high heat for cooking French toast, there is no clear winner. The “best” temperature depends on factors like your desired texture, time constraints, and recipe additions. For a soft and thoroughly custard-soaked interior, gentler heats around 300°F are ideal. If you want it fast with a crispy crust, crank the heat up to 375°F or beyond. Just keep a close eye to prevent burning. Whatever temperature you choose, using a properly greased nonstick pan will help ensure perfect French toast. With a little trial and error, you can find your own ideal heat level for cooking this breakfast treat.