International dishesBreads and SandwichesEurope and North America15 minutes preparation
French toast takes about 15 minutes and comes out browned on the outside and soft and moist inside. The tricky part is the bread: a very fresh, soft loaf turns to mush once it has been through the egg mixture.
The egg is whisked with the milk, sweetener and vanilla, then passed through a sieve for a smooth finish. Butter goes over the whole surface of the pan, each slice soaks for 20 to 30 seconds and fries over medium heat for 40 to 60 seconds a side.
This batch weighs about 141g, at roughly 131 calories per 100g.
Method
Cut the bread into slices about 1.5 to 2cm thick.
Whisk 1 chicken egg with 70ml unsweetened oat milk, 9g kOBE Monk Fruit Blend and 2ml vanilla extract, then pass it through a sieve.
Melt 10g butter over medium heat and spread it across the whole pan with paper or a brush. Use just enough butter, since too much makes the toast greasy and too little lets it scorch.
Dip each slice in the egg mixture for 20 to 30 seconds, then fry over medium heat for about 40 to 60 seconds a side until browned and lightly crisp.
Serve hot with jam, honey or maple syrup.
Tips
Day old bread that has dried slightly works better than fresh, since fresh bread turns mushy in the custard.
Rest the cooked slices on a rack, as stacking them on a plate traps steam and softens the surface.
Brush on just enough butter, since too much is cloying and too little lets the bread scorch.
Honey or maple syrup on the side is still sugar, so drizzle lightly.
Strain the egg and milk mixture through a sieve for a smooth surface with no lumps.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.