Authentic French Toast

Authentic French Toast, and it’s done in 15 minutes! Description below!

Music: http://bensound.com

Like the quiche, French toast is also not French in origin. Surprise, I know! Legend has it that a man named Joseph French invented it. The English claim to have invented it. Germans provide evidence that they have been making their own version before the 17th century… But it was most likely Americans, such as it was in the case of the French Dip, who popularized the name of “French Toast.”

My German speaking family members call it Arme Ritter. Either way, what we’re talking about here is quite simple. Bread coated in egg then cooked in a skillet. The German roots of this dish are more savory of course with the introduction of salt and pepper and the lack of milk in the egg mixture. Not surprising, Germany is cold and their breakfast would be hearty.

Just like their original versions of what is now knows as the Quiche Lorraine, when the Lorraine region of France was actually part of Germany and the Germans simply called it a Kuchen before the French annexed that land in 1766. Germania was quite large before the French were able to chip away at it, especially with help of Napoleon Bonaparte at the turn of the 19th century.

From the 17th century to the 20th century the English and French battled heavily on the culinary scene as well, most notably in baking with intense rivalries on custards and their use in pies including quiches. A lot of their adaptations of what we now call “French Toast” took on a sweeter side. The addition of milk into the egg mixture of course, as was a recurring theme during that time as mentioned above with intense rivalries in perfecting custards. Toppings included sweet syrup, powdered sugar, fresh fruit such as strawberries, blackberries, and blueberries. Just a delightful breakfast that reflects on the French and English understanding of turning food which was often seen historically as a means of survival into a pleasurable experience.

Americans most likely gave it the name “French Toast” as the dish was brought here by French settlers and immigrants, and the bread they would use would most likely have been a French style loaf.

Although my heritage is German I am not going to go full blown Arme Ritter. I did NOT however include milk in my egg mixture however. You are more than welcome to tweak this recipe, and by all means use whatever ingredients for toppings you like!

Let me know what you would change, if anything, and let me know what you think! Ingredients, Nutrition Facts, and Directions are below so lets get started!

Ingredients: (Makes 3 Slices)

  • 3 one inch thick slices of French Loaf Bread.
  • 3 Large Eggs
  • 1 Tablespoon Butter
  • 2 Tablespoons Maple Syrup
  • 2 teaspoons Powdered Sugar

Nutrition Facts: (Per 3 Slices)

  • Calories: 502
  • Total Fat: 20.2g
  • Cholesterol: 370mg
  • Sodium: 630mg
  • Total Carbohydrates: 65.5g
  • Dietary Fiber: 1.1g
  • Sugar: 33.4g
  • Protein: 17.6g
  • Vitamin D: 0%
  • Calcium: 46.8%
  • Iron: 17.1%
  • Potassium: 227mg
  • Vitamin A: 20%
  • Vitamin C: 0%

Directions:

  1. Slice French Loaf of bread into 1″ thick slices. For a full breakfast serving I’m estimating that three slices will be sufficient for one adult, averaging about 170 calories per slice once cooked. If you have additional breakfast items, sides, etc. please adjust accordingly. Two slices per person may be correct if served with additional items.
  2. In a large mixing bowl whisk eggs. The egg to bread slice ratio is almost 1 egg to every slice of bread.
  3. Coat slices of bread in egg mixture. You may leave the bread slices in the egg bowl while your skillet heats up.
  4. In a medium to large sized skillet over medium heat, add 1 Tablespoon of Butter for every 3 to 4 slices of bread. If butter immediately browns it’s too hot.
  5. Introduce Egg soaked slices of bread into skillet and cook until crispy golden brown. I check every minute or so to make sure they don’t burn. Once lightly crisp and golden brown, flip and cook on the other side.
  6. Remove from skillet once cooked and plate. Top with maple syrup and powdered sugar, or any ingredients you like! Butter only is fine, or feel free to add in some fresh fruit or whipped cream! Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: