![]() In order for bread to soak up any of these liquids it needs to have a close knit structure that can absorb the moisture. Up to you whether that’s actually important! No big holes in your breadįrench toast is all about bread absorbing liquids before frying it. If you’re talking just how much of an upgrade French toast is to your slice of bread, stale easily wins from fresh bread. The extra liquid within can make it even more creamy. According to several tests online, your bread can absorb even more liquids if you dry the bread in the oven first. Lastly, there’s the dry bread, for these seeking French toast perfection. Stale bread is better at absorbing moisture, but the main benefit really is that the extra moisture and heat revive the stale bread, greatly improving its quality. More importantly, it’s become more crumbly and chewy due to the restructuring (retrogradation) of starch over time. Stale bread is slightly drier as a whole then fresh bread, though not necessarily by much. It’s best if your bread isn’t fresh out of the oven. ![]() This bread isn’t as good in absorbing and holding onto liquid. Fresh vs Stale vs Dryįreshly baked, still warm, moist bread, even though it’s delicious, is not necessarily your best choice for French toast. These will react with the batter when it’s being fried, creating various delicious aromas and flavors. ![]() Last but not least, bread contains sugars and proteins. Of course, bread also adds flavor, some more than others. It it what forms the overall structure of your French toast. When choosing your bread, keep in mind its function in French toast. Both work, of course, but there’s a lot of choices to make when choosing your bread for French toast. Whereas historically it’s likely been developed to use up old stale bread, nowadays, most recipes use fresh bread. The use of stale bread requires us to take a closer look at the bread used for French toast. French toast, or any of its variants, is perfect to use up old, stale bread and make it into something delicious again. Reason for this ubiquity and long history is its usefulness. In Dutch, they’re called wentelteefjes, likely referring to the fact they need to be turned over frequently. As a matter of fact, a lot of countries all have their version and accompanying names: such as the Poor Knights (of Windsor) in the UK or pain perdu (lost bread) in France. Instead, some version of it may date as far back as the Romans did.įrench toast isn’t unique to the French either (nor is it specifically French). And, since you only use a few ingredients, it’s perfectly suited for extensive experimentation! What is French toast?ĭrilled down to its core, French toast is bread that is soaked in liquid (nowadays often milk and egg) before being fried off in a frying pan. Of course, over the next several weekends, I wanted to make French toast over and over again, proud of the new skills I learned, but also just enjoying the French toast!įrench toast isn’t just a relatively simple recipe to make (as long as you choose your bread wisely, more on that later), it’s also a great way to use up left-overs. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. One of the first foods I learned to cook is French toast.
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