French toast is a delicious breakfast dish that involves soaking bread in an egg-based mixture, then frying it until golden brown. Some recipes call for using stale bread or even toasting the bread first before soaking and cooking it. But is this step necessary? Here is a comprehensive look at whether or not you should toast bread before making French toast.
What is French Toast?
French toast is made by soaking bread slices in a mixture of beaten eggs, milk or cream, sugar, vanilla, cinnamon, and sometimes a splash of liquor. The soaked bread is then fried in butter or oil until browned and crisp on both sides. The end result is a sweet, custardy, and slightly crispy slice of bread.
While French toast likely originated somewhere in Europe during the Middle Ages, the earliest known reference to “French toast” by name came from the Apicius cookbook in 4th century Rome. The recipe was called pan dulcis and involved soaking bread in milk and beaten eggs and frying it in oil. The name “French toast” didn’t become popularized in America until the mid-1800s.
Should You Use Stale Bread?
Many recipes suggest using stale bread when making French toast, as it is thought to soak up the egg mixture better and result in a more custardy interior texture. The starch molecules in stale bread have had time to recrystallize and harden, which allows it to absorb more liquid. Fresh bread has softercrumb and doesn’t soak up the egg mixture quite as well.
However, Kenji López-Alt of Serious Eats tested this theory and found that while stale bread did absorb a bit more liquid, the difference was fairly minimal. The internal texture was also fairly similar between fresh and stale bread French toast.
López-Alt concludes that you don’t need to use stale bread for French toast, but it works fine if that’s all you have on hand. The ideal middle ground may be bread that is a day or two old. This allows some recrystallization of the starch without being overly hard and dry.
Should You Toast the Bread First?
Some recipes direct you to toast or grill the bread lightly before soaking it for French toast. What does this step add?
Toasting or grilling provides these potential benefits:
- It dries out the surface slightly so the bread absorbs more egg mixture
- It creates a crispier exterior crust when cooked
- It adds a layer of crunchy texture contrast
- It enhances the flavor via Maillard reactions
However, Kenji López-Alt found that the minor drying effect of toasting doesn’t make a significant difference in how much egg batter the bread absorbs. The toast also doesn’t get any crispier after being fried.
The main difference is the extra layer of crunch from the toasted bread, which can provide more textural interest. However, there are some downsides to toasting first:
- It’s an extra step
- The toast can get too dark or dry if you aren’t careful
- It may mask the flavor of the bread itself
So in summary, toasting isn’t strictly necessary for French toast. It can add some textural contrast, but also makes the recipe more difficult. Skipping the toasting step simplifies the process with little downside.
Effect of Bread Type
While plain white bread is most traditional, you can make French toast with any type of bread. The choice of bread affects the texture and flavor:
White Bread
White sandwich bread soaks up egg mixture well and results in a soft, tender interior. The mild flavor lets the custardy flavors shine.
Hearty Artisan Bread
These dense, chewy breads soak up lots of liquid. The result is very soft, moist interiors. The toasted exterior provides contrast.
French Bread
French baguettes have chewy crusts and fluffy insides. They absorb plenty of liquid but retain an airy, light texture. The crusts become ultra-crispy.
Challah
Rich challah bread makes incredibly custardy French toast with a pleasant sweetness. The contrast of soft bread and crisp crust is delightful.
Sourdough
Sourdough soaks up the batter well while retaining a tangy flavor. The result is custardy yet complex. Crisp crust provides texture contrast.
Brioche
Buttery, eggy brioche needs only a brief soak before frying. It becomes very rich and custardy, yet with flaky layers. Dust with powdered sugar.
Fruit Bread
Sweet fruit breads make satisfying French toast with built-in fruity flavors. They soak up lots of liquid while retaining a pleasant fruit essence.
Cinnamon Raisin Bread
The cinnamon and raisin flavors infuse into the custardy interior of the toast. The raisins provide bursts of sweetness in each bite.
Multigrain Bread
Hearty multigrain bread makes very satisfying French toast. The assorted grains and seeds provide loads of texture.
Key Factors for Great French Toast
These factors help ensure moist, custardy French toast with a crispy crust:
1. Bread Type
Choose a bread with an open crumb structure that will soak up the egg mixture. Brioche, challah, and thick-sliced white breads work well.
2. Fresh Eggs
For the custardy texture, it’s important to use fresh eggs. Old eggs won’t bind well and the texture will suffer.
3. Proper Soaking
Soak the bread slices thoroughly in the egg mixture, flipping halfway through. Letting them sit for 5-10 minutes allows full absorption.
4. Rest Before Cooking
Let the soaked bread rest for a few minutes before frying. This allows the moisture to evenly distribute.
5. Hot Pan
Use a pan or griddle heated to medium-high. This helps the exterior toast while the interior cooks through.
6. Enough Butter or Oil
Grease the pan generously with butter or oil to fry the bread. This encourages browning and prevents sticking.
7. Flip Just Once
Resist the urge to move the toast around too much. Flip just once halfway through frying for even cooking.
8. Cook Thoroughly
Fry several minutes per side until deep golden brown. This ensures the center is fully cooked and custardy.
9. Rest Before Serving
Let the French toast briefly rest after cooking so the custard can settle. This prevents it from leaking out when you cut in.
Top Tips for French Toast Success
Here are some additional pointers for achieving excellent French toast:
– Use day-old bread, not fresh: Staler bread absorbs more liquid.
– Preheat oven to 200°F to keep cooked slices warm.
– Add fresh fruit, syrup, powdered sugar, or other toppings.
– For creamier results, use half-and-half or cream instead of milk.
– Flavor the batter with vanilla, cinnamon, nutmeg, or orange zest.
– Chill unused batter in the fridge to prevent it from getting too thin.
– Cut bread into triangles or cubes to increase the crispy edges.
– Make sandwiches by stacking French toast slices with sticky fillings.
– Substitute the egg mixture for a thin glaze of melted jam on quick versions.
Common French Toast Mistakes
Here are some common mistakes and how to avoid them:
Soggy Interior
– Use very fresh eggs for structure. Soak bread thoroughly but not excessively before cooking. Fry over medium-high heat to cook interior before exterior burns.
Not Absorbing Batter
– Make sure bread is porous and stale. Allow plenty of soaking time. Gently press pieces down into batter to help absorption.
Tough, Rubbery Bread
– Avoid thick, very stale bread. Opt for softer bread a day or two old instead. Don’t overmix the batter.
Burnt Exterior
– Don’t reuse burnt butter or oil. Make sure pan isn’t overheated. Flip toast earlier and fry at medium heat instead of high.
Bland Flavor
– Add flavorings like vanilla, cinnamon, and citrus zest to the batter. Rest cooked toast to allow custard to permeate interior. Sprinkle with powdered sugar.
Dry, Crumbly Bread
– Use bread that still has some moisture and isn’t rock-hard stale. Avoid over-toasting before soaking. Make sure to soak bread thoroughly before cooking.
Troubleshooting French Toast
Here is a table summarizing some potential issues and how to fix them when making French toast:
| Issue | Cause | Solution |
|---|---|---|
| Soggy interior | Undercooked; batter too thin | Cook at higher heat; use fewer eggs |
| Dry, crumbly interior | Overcooked; bread too stale | Don’t cook too long; use fresher bread |
| Not browning | Pan not hot enough | Heat pan to medium-high before cooking |
| Burnt exterior | Pan too hot; cooking too long | Lower heat; flip toast sooner |
| Bland flavor | No flavorings added | Add vanilla, cinnamon, citrus, etc. |
| Batter leaking out | Bread too moist; not rested | Use day-old bread; let sit after cooking |
Frequently Asked Questions
Here are answers to some common French toast questions:
Should I use milk or cream?
Either dairy works, depending on how rich you want the dish. Milk makes standard French toast, while cream results in an extra decadent, creamy version.
What’s the best bread for French toast?
Brioche, challah, and thick-sliced white breads work well. Avoid dense, 100% whole wheat breads. Ideally use a loaf that is 1-3 days old.
Do you have to dip both sides of bread in the batter?
Only dipping one side can result in soggy toast. Flipping the bread halfway through soaking allows even coverage.
Is French toast better with stale bread?
Yes, slightly stale bread absorbs more liquid and holds its shape better when fried. Avoid very hard, dry bread though.
Should I add cinnamon to the batter?
Yes, cinnamon is a classic French toast seasoning! Start with about 1/2 teaspoon per cup of milk. Adjust to taste.
How long can I leave soaked bread before frying?
You can leave the soaked slices out for about 15 minutes. For longer periods, transfer them to a baking sheet lined with parchment paper.
How do I reheat leftover French toast?
Fry in butter over medium-low heat until warmed through, 1-2 minutes per side. Or cook in a toaster oven at 300°F for 4-5 minutes.
Summary
While some French toast recipes call for toasting or using stale bread, neither step is strictly necessary. Normal fresh bread will make delicious French toast when soaked properly in the custardy egg mixture and fried until crispy. However, very stale bread that is dried out should be avoided. Allowing the bread to stale for a day or two provides an ideal moisture level and starch structure. Take care in soaking the bread thoroughly and frying it at the right temperature for maximum custardiness. With the right technique, French toast can be achieved without any extra steps of drying, toasting or staling the bread in advance. Just focus on the basic keys like fresh eggs, generous soaking, hot pan, and avoiding overcooking. With the classic simple ingredients of bread, eggs, milk, and flavorings, incredible French toast can be made without any complicated preparation.