French toast is a delicious breakfast dish that has been around for centuries. It consists of bread soaked in a milk-egg mixture, then fried to golden brown perfection. While the basic concept is straightforward, there is some debate around whether the bread should be soaked or dipped in the egg mixture.
The Soaking Method
The traditional way to make French toast is to let the bread soak in the egg mixture for several minutes before frying. This allows the bread to become completely saturated with the custard-like batter.
Proponents of soaking argue that it leads to better flavor and texture. As the bread absorbs the mixture, the eggs and dairy have time to thoroughly permeate the bread. This gives it a smooth, creamy interior when cooked. The soaking also softens the bread so it doesn’t end up too chewy or tough after frying.
Many classic recipes call for soaking thick slices of bread like challah or brioche in the batter. These breads have more surface area for soaking up liquid compared to thinner slices of bread. Letting them soak for 5-10 minutes gives the best results.
Soaking may lead to custard-drenched, ultra rich French toast. However, the drawback is that it can make the bread overly soggy. If soaked for too long, the interior may become almost mushy. Proper timing is key to preventing the dreaded soggy toast.
The Dipping Method
The dipping method is faster and more convenient than soaking. With this technique, you simply dip the bread into the batter briefly before frying. The bread picks up just enough of the egg mixture to cook up deliciously on the griddle.
Dipping advantages are that it’s less messy and cumbersome than having to soak a large dish of bread. It also gives you more control over the texture, since you can dip as briefly or as long as you want. Dipping generally yields toast that’s crispier on the outside but still custardy inside.
The potential pitfall is that the inside of the toast doesn’t get as saturated with the egg-milk mixture. This can result in a breadier, drier interior depending on the type of bread used. Quick dipping also may not allow the complex flavors to penetrate the bread fully.
Choosing the Right Bread
The bread you select can make a difference in whether soaking or dipping yields better French toast. Here are guidelines for choosing bread based on preparation method:
| Bread Type | Best Preparation Method |
|---|---|
| Thick, dense bread like challah or brioche | Soaking |
| Thin sliced white bread | Dipping |
| Hearty artisan bread | Quick dipping or brief soaking |
| Bagels | Split and soak briefly |
| Stale bread | Longer soaking time |
Thick sliced breads have more surface area for the egg mixture to permeate, so they benefit from soaking. Thin breads can become too soggy if soaked too long. Quick dipping gives thin breads just enough coating.
Artisan breads like sourdough and rustic Italian loaf do well with a brief soak or dip since their sturdy structure stands up to liquid better. Always split bagels before soaking so the interior gets saturated too.
Stale bread is the ideal candidate for long soaks since it needs rehydration. Just adjust the soak time as needed based on the bread freshness.
The Soaking Liquid Matters
It’s not just the preparation method that impacts the taste and texture of French toast. The actual soaking liquid itself makes a difference too.
The basic soaking liquid is made with milk and eggs. But for richer flavor, many cooks replace some or all of the milk with cream, half-and-half, or even coconut milk. Using all cream will make crazy rich French toast.
You can also add flavorings to the soaking liquid. Vanilla and cinnamon are commonly used to give a sweet aroma. For adults, liquors like rum, Kahlua, or orange liqueur are an option. Cooks get creative with the soaking liquid to impart new flavors.
Whipping the eggs into a frothy custard before adding the milk also makes a difference. This creates extra airiness and rise in the soaked bread before cooking. Whisking vigorously or even using a blender improves the texture.
The soaking liquid can be adjusted to soak into breads better too. For faster penetration into dense loaves, some warm the milk slightly before mixing. Adding a touch of sugar helps break down the bread fibers more quickly.
Soaking Temperature Tricks
The temperature of the soak liquid can be tweaked for different effects. Here are some tips:
| Soak Liquid Temperature | Result |
|---|---|
| Room temperature | Allows flavors to penetrate well |
| Warm liquid | Softens bread quicker for faster soaking |
| Cold liquid | Keeps bread from getting too soggy |
| Frozen soak mix | Give French toast a custard-like interior |
Room temp or warm liquid works for most breads. Cold soak mix is best for quick dips to prevent sogginess. Some creative cooks even freeze the soak liquid before dipping the bread, which makes the interior extra creamy when cooked.
Overnight Soaking
For the ultimate flavor infusion, some recipes call for soaking the bread overnight in the refrigerator. This allows the mixture to thoroughly permeate and soften the bread.
Overnight soaking requires some planning since the bread needs to soak for at least 8 hours. It also absorbs a lot of the liquid, so you’ll need to account for that absorption in the batter. But it can make French toast exceptionally creamy and flavorful.
You can also soak thick bread loaves overnight, then slice and fry in the morning. Just be sure to store the soaked loaf covered in the fridge.
Adding Crunch with Toppings
No matter how you prepare the base French toast, you can always add delightful crunch with various toppings. Here are some tasty topping ideas:
| Topping | Texture |
|---|---|
| Chopped nuts like pecans or walnuts | Crunchy |
| Crumbled bacon | Crispy |
| Sliced fresh fruit | Juicy |
| Coconut flakes | Toasted |
| Crunchy granola | Clustered |
| Chopped dried fruit | Chewy |
| Sprinkles or crushed candy | Sugary |
Nuts, bacon, fruit, coconut and granola can all provide delightful contrasting crunch and flavor. Get creative with your own favorite crunchy toppings!
Drizzling Sweet Sauces
Drizzling sauces over the top is another tasty way to finish off a slice of French toast. Sweet, creamy sauces pair perfectly with the crispy fried bread.
Maple syrup is the classic choice, with the rich sweetness soaking right into the toast. For fruitier flavor, strawberry, blueberry, or cherry syrups make bright choices.
Chocolate syrup, caramel sauce, and creamy Nutella also make decadent options. Or simply dust with powdered sugar for a pretty presentation and subtle sweetness.
Whipped cream is a must for topping eggy French toast. Add an extra drizzle of syrup so it can soak into the cream too. The creaminess rounds out the crispy, custardy toast beautifully.
Savory French Toast Ideas
French toast doesn’t have to be sweet – there are plenty of savory versions worth trying too. Here are some ideas for savory French toast toppings:
| Topping Idea | Flavor Profile |
|---|---|
| Sliced avocado | Creamy, rich |
| Crumbled feta or goat cheese | Salty, tangy |
| Sautéed mushrooms | Earthy, umami |
| Sliced tomatoes | Fresh, bright |
| Wilted spinach | Grass, herbal |
| Sautéed onions or shallots | Sweet, aromatic |
Veggie-loaded French toast makes a hearty brunch dish, almost like a breakfast sandwich. Use any combination of your favorite veggies and cheeses.
How to Keep French Toast Crispy
No matter how you prepare the French toast, you want it to come out of the pan crispy and golden. Here are some tips for crispy French toast every time:
- Use thick sliced bread – it holds up better than flimsy thin slices
- Dry bread thoroughly after soaking – excess batter can make it soggy
- Fry in butter or oil over medium heat – don’t rush it!
- Fry until deeply golden on both sides – 3-5 minutes per side
- Blot with paper towels to remove excess grease
- Serve immediately, or keep warm in low oven
Avoid crowding the pan, and don’t flip the toast too frequently. Let that crispy crust develop and get deeply browned. Properly crisped, custardy interior French toast is a breakfast treat worth waking up for!
Conclusion
At the heart of it, French toast is all about personal preference. Thick breads tend to do better with longer soaking times to achieve a creamy interior, while quick dips work for thinner slices. The preparation method, batter ingredients, and toppings can all be customized to your tastes.
Want ultimate crispness? Let the bread soak just briefly. Seeking ultra custardy texture? Extend the soak time. Like flavor infusions? Soak overnight in the fridge. Simply monitor the doneness of the interior as you fry until it’s just how you like it.
As long as you end up with tender, custard-soaked bread encased in a crispy golden crust, you’ve achieved French toast perfection. Embrace the breads, flavors, and textures you love most. French toast is endlessly adaptable, so soak, dip and top away!