Clean Eating French Toast {A 15 Minute Recipe!} (2024)

FAQs

Is it OK to eat French toast everyday? ›

French toast should also be eaten in moderation since it also contains plenty of cholesterol. When your body has constantly high levels of cholesterol, this can lead to a cholesterol build-up known as plaque. This plaque will then lead to narrow and hardened arteries that can obstruct blood and oxygen flow.

French Toast is a delicious breakfast entree that is loved by many. With this in mind, french toast can be very calorie dense with high amounts of added sugar and fat. But, it can be tweaked to reduce the sugar and fat content while adding some fiber to your breakfast - yay!

Give yourself enough time to properly make your French toast. After you cut your bread, let it dry out on a wire rack overnight, or in a low oven for a couple hours. The drier the bread gets, the faster and easier it will absorb your custard base. Also, give your bread enough time to fully absorb your custard base.

Restaurant French toast is generally a superior product because of time. Letting it soak in the custard for up to five minutes allows more delicious dairy to be absorbed. This step is where having stale bread is essential. Using soft fresh bread will take on too much custard and become a mushy mess.

On one hand, the average plate of pancakes contains around 500 calories, 88 grams of carbohydrates, and 4 grams of saturated fat, while a similar-sized serving of French toast has around 990 calories, 120 grams of carbohydrates, and 18 grams of saturated fat. These numbers would appear to make pancakes the winner.

Covered and refrigerated, it'll stay good for about three days. If you're lucky enough to have leftovers, warm up a piece and top it with a scoop of vanilla ice cream for dessert! After all, it's like bread pudding that's acceptable to eat for breakfast.

There are a couple of common mistakes that can really mess up your french toast. You don't want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy. You don't want to use too much milk.

Nail the Egg-to-Milk Ratio

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.

Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Lightly butter a griddle or skillet and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side.

Use brioche or challah. These egg-based breads have a high butter content, meaning their crumb is tender and rich but light. In other words, they're an ideal foundation for super decadent yet airy French toast.

Can I eat French toast left out overnight? ›

The Two-Hour Rule

Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Cooking it low and slow lets the bread soak up even more flavor. Stuffed French Toast: Chocolate, fruit, cream cheese or savory ingredients can all be stuffed inside French toast for extra flavor.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

Nail the Egg-to-Milk Ratio

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.