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A thick, indulgent French toast featuring a slice of bread fully soaked in sweetened milk and egg. It is pan-fried in butter to achieve a perfectly crispy golden crust with a soft, pudding-like center.
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Beat the egg with salt and mix the milk with sugar separately. → Soak a thick slice of bread in the milk mixture until fully absorbed. → Coat the soaked bread with the egg mixture on all sides. → Pan-fry the bread with butter on low heat until golden brown on all sides. → Serve with condensed milk or your favorite syrup.
Beat the egg with salt and mix the milk with sugar separately. → Soak a thick slice of bread in the milk mixture until fully absorbed. → Coat the soaked bread with the egg mixture on all sides. → Pan-fry the bread with butter on low heat until golden brown on all sides. → Serve with condensed milk or your favorite syrup.
A thick, indulgent French toast featuring a slice of bread fully soaked in sweetened milk and egg. It is pan-fried in butter to achieve a perfectly crispy golden crust with a soft, pudding-like center.
Crack one egg into a bowl, add a little salt, and beat it thoroughly.
Prepare 100ml of milk in a measuring cup, add 1 tablespoon of sugar, and stir until the sugar is dissolved.
Cut about 20-25g of butter into cubes and cut a thick slice of bread (about 4-5cm thick).
Place the bread in a pan (off heat) and pour the milk mixture over it. Flip the bread and press gently with a spoon to ensure the milk is fully absorbed into the center.
Pour the beaten egg mixture over the soaked bread, coating both sides and the edges evenly.
Using a thick slice of bread is essential for achieving the soft, custard-like texture inside.
Always cook on low heat; because of the sugar and milk content, the bread can burn easily if the heat is too high.
Gently pressing the bread while it sits in the milk helps the liquid penetrate the center much faster.
Don't forget to sear the sides of the bread to ensure it is cooked through and crispy all over.
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