French toast is a delicious breakfast dish that has been popular for centuries. It is made by soaking bread slices in a mixture of eggs and milk, then frying the coated bread in butter or oil. The addition of milk to the egg batter is essential for getting the right texture and taste. Here are some of the main reasons why milk is added to eggs when making French toast.
Creates a Custard-Like Consistency
Adding milk to beaten eggs creates a custard-like consistency for the French toast batter. The milk adds volume and moisture, while the eggs provide structure from the protein strands. This produces a smooth, thick coating that adheres well to the bread and gives a soft texture when cooked. Eggs alone would be too thin and runny to properly coat the bread. The milk provides the right balance of moisture and fat needed for evenly coated slices that fry up tender on the inside and crisp on the outside.
Enhances Flavor
Milk also enhances the flavor of French toast. The lactose in milk is a type of simple sugar that undergoes a Maillard reaction when cooked. This reaction between sugars and amino acids creates hundreds of new, tasty compounds that provide the rich, sweet, creamy flavor associated with French toast. Milk adds to the eggy taste in much the same way that butter or oil does. The dairy flavors combine with the vanilla and cinnamon typically used to produce a classically delicious French toast flavor.
Makes It Softer and Fluffier
Using milk in the batter produces softer and fluffier French toast. The water in milk hydrates the bread, so it absorbs more of the egg mixture and expands slightly when cooked. This gives it a spongy, puffier texture, versus dry and dense slices. The milk proteins and butterfat also coat the bread and keep it tender. Additionally, the steam created from the milk’s water content as the toast cooks from the inside out helps the bread rise up lighter with an airier interior crumb when soaked in the milk-egg mixture.
Promotes Browning
Milk contains lactose sugar, protein, and calcium that all aid in browning the surface of French toast. Lactose undergoes caramelization which contributes to golden brown crust. Milk proteins dry out and set the structure of the coating, also enhancing browning. The calcium ions react with compounds in the egg batter to accelerate surface browning reactions. This gives French toast its signature golden-brown crust and prevents it from being pale and soggy. The milk-egg combination allows it to brown evenly on both sides.
Adds Nutrition
Using milk boosts the nutritional value of French toast. Here is a nutritional comparison of french toast made with eggs only versus eggs plus 1/4 cup of 2% milk:
| Nutrient | French Toast with Eggs Only (3 slices) | French Toast with Eggs + Milk (3 slices) |
|---|---|---|
| Calories | 393 | 427 |
| Protein | 18g | 19g |
| Carbohydrates | 30g | 33g |
| Fat | 24g | 26g |
| Calcium | 92mg | 187mg |
| Vitamin D | 18IU | 64IU |
| Riboflavin | 0.6mg | 0.8mg |
As you can see, adding milk provides a significant boost in important nutrients like calcium, vitamin D, and riboflavin while also slightly increasing protein, carbohydrates, and healthy fats. This makes French toast more nutritious and satisfying.
Makes Recipe Easier
Using milk in French toast batter simplifies the recipe by eliminating the need to soak the bread in milk separately before mixing with eggs. Combining everything in one bowl streamlines the process. It also means you can prepare a large batch of batter at once instead of dealing with wet, soaked bread slices. Pre-mixing a big batch of batter also allows the flavors to mingle and results in more evenly coated French toast.
How Much Milk to Use
The ideal ratio for basic French toast is around 2 eggs per 1/4 cup of milk. This provides enough liquid to generously coat and soak the bread without becoming too thin. Whole milk or 2% milk work best since the higher fat content prevents the batter from separating. For extra rich French toast, heavy or light cream can be substituted for up to half of the milk. For those watching calories, low-fat or skim milk still produce great results.
What About Using Water?
Some French toast recipes call for using water rather than milk. However, milk is superior for getting the classic texture and taste. Water alone makes the batter runny and dilute tasting. It does not thicken up properly or coat the bread slices as well. Water-based versions will still taste fine but will likely be less custardy and fluffy. For diners avoiding dairy, almond milk or coconut milk can be suitable substitutes in the batter.
Conclusion
At its core, French toast is all about transforming plain slices of bread into something decadent. Milk is the key ingredient that elevates simple bread and eggs into a breakfast treat worthy of serving guests. The milk provides moisture, flavor enhancement, and browning capabilities that water cannot replicate. From the essential custardy texture to added nutrition, milk makes French toast live up to its name as a delicious French-style egg-soaked bread dish. Say “au revoir” to dry French toast and “bonjour” to milk-soaked slices!