The tradition of soaking stale bread slices in milk and eggs and pan-frying them in oil dates back to Roman times. Many countries had a variation with their own name but it was the French one that stuck. Although we prefer to use challah bread for our French toast, any bread that needs to be eaten up will do!
STEP ONE – Preparations
- Get out a large frying pan, a glass pie dish, and a serving platter.
STEP TWO – Make the Fresh Toast
8 ½-inch-thick challah bread slices (or similar)
1 tablespoon unsalted butter
3 large eggs plus 2 egg whites
¼ cup milk
- In the large frying pan, melt the butter over medium-high heat.
- In the glass pie dish, add the eggs, egg whites, and milk and whisk well.
- Dip the bread slices in the egg batter and pierce with a fork 2-3 times.
- Repeat this process until the bread is well saturated.
- Cook 4 slices at a time for 10 minutes.
- Flip the slices and cook for another 10 minutes until golden brown and slightly crispy around the edges.
- Transfer the French toast to a serving platter and cook the remaining slices.
- Serve warm with maple syrup, honey, fresh fruit, yogurt, cottage cheese, or another topping of your choice.
Recommended Serving Size: 2 slices
Exchanges: 2 starch, 1 protein, 2 fat*
*The Exchanges for toppings are as follows:
2 tablespoons syrup or honey: 1 starch
1 cup strawberries OR ¾ cup mixed berries: 1 fruit
⅔ cup yogurt OR ½ cup cottage cheese: 1 dairy