French Toast For One
I'm trying to make french toast using three slices of "Texas Toast" Wonderbread.
I have some questions:
Should I use one egg or two?
How hot should my stove-top burner be on the standard 1 to 10 scale?
How much vanilla should I use?
How much cinnamon should I use?
Do I use milk? How much?
And should I use oil or butter to prep the pan?
In my experience, soaking for 5 minutes is enough time for the bread to fully absorb the egg mixture.
Cooking at a medium-low heat slowly browns and crisps the two sides (flip twice or thrice). This method cooks the egg through and through; no need for a runny or mushy centre. Be patient. Good FT is not fried fast!
I use a range of ingredients as I like to experiment, but I always use a bit of milk, vanilla and cook in butter. For 3 thick pieces I would use two eggs and perhaps an egg white.
Right in my strike zone A, I have done this for fifteen years for two daughters their friends on weekends, probably 100 loafs have gone through the jfood french toast machine.
For two slices of Wonder Bread
One egg scrambled, add some milk, I would guess 2 Tbl. ad some vanilla, probably one tsp. then sprinle some cinnamon into the mixture and whisk.
Heat pan (I use a skillet) to 4 on a scale of 1-10.
Place a dab of butter.
Place slice one in eggs and flip twice. Place the side that was in the egg twice down in the pan. Repeat for secnd slice. Any leftover eggs get drizzled on top of the cooking toast.
Cook to light brown and flip. Sprinkle cooked side with cinnamon-sugar while the second side cooks.
Plate, serve and watch the smiles.
Wonderbread won't give you a great texture, and like they said, will fall apart easily. You could swing it with one egg, if you gave it a light bath, and if you're aiming for a lighter dish, otherwise definitely two. I see no reason to mess with a diff. number yolks than whites and it should be considered blasphemy to measure ingredients for such a humble, (delightfully) utilitarian dish. trial and error. I concur with a 6 or 7 heat and would definitely use butter, letting it foam and brown before putting down the toast. For a crispy crust my secret is either adding a little flour to the batter or sprinkling a LITTLE on the already dipped toast. Have fun.
I assume that "Texas Toast" is the double thickness of typical white bread.
2 eggs (yolks give richness)
2 to 3 TB of milk (milk thins the egg so that the custard will soak through the bread)
large pinch of sugar
small pinch of salt
pinch of cinnamon, more depending on your taste
1/4 tsp vanilla extract
Wonderbread is very soft, therefore, be careful that it doesn't get too soaked. Otherwise it will fall apart before you get it into the pan.
You can use either oil or butter. If you like your French toast to be well brown, start with higher heat. I like it on the lighter side so I start with low/medium.
Heat the pan until hot, put in the fat and swirl so it coats the entire bottom.
Put in the soaked bread and let it set, otherwise they might stick. Let the side brown and turn and brown the other side. What you want is the center of the toast to get hot before the outside gets darker than you want. If the bread is getting too dark for your taste, lower the heat. Or turn up the heat if it is not brown enough for you.
French toast is easy and everyone has its own favorite way of making it.
I often make French toast for one, and use 1 egg, and one or two egg whites. (so two whole eggs is plenty)
a dash of cinnamon
I don't use milk
butter to prep the pan
1/2 tsp vanilla
a pinch of cinnamon... a dusting, really (maybe even at the end, over top of the finished french toast)
Stove should be at about 6 or 7, although all stoves are different. Make sure the pan is nicely warmed up before you put the bread in the pan.
next time skip the wonder bread and use something rustic, with raisins and soak it overnight....
re: Norm Man
I sometimes do a long soak, though rarely overnight (15-20 minutes while you're prepping the rest of b'fast does a lot). The result is a very custardy center, somewhat like a bread pudding. It's not recommended for those that dislike runny eggs. It's also a good idea to use sturdy day-old bread when you do a long soak. In a pinch, you can toast and cool them before adding to the egg.