Sweets and drinksFried CakesEurope and North Americaabout 15 minutes
French toast takes fifteen minutes and makes a good breakfast. The slices come out browned, slightly crisp at the edges and soft and moist inside.
The difficulty is the soak, since a slice left too long turns soggy and tears when it is turned. Each slice soaks for about 20 to 30 seconds, then cooks over medium heat for 40 to 60 seconds a side, dipping one slice while the last one cooks.
This batch weighs about 141g, at roughly 131 calories per 100g. Serve hot with jam or a little honey, straight out of the pan.
Method
Cut the bread into slices about 1.5 to 2cm thick. Slightly stale, dry bread works better than fresh.
Beat 1 large chicken egg with 70ml unsweetened oat milk, 9g kOBE Monk Fruit Blend and 2ml vanilla extract, then pass the mixture through a sieve until smooth.
Melt 10g butter over medium heat and brush it across the pan with paper or a brush, enough to coat but no more.
Dip each slice into the egg mixture for 20 to 30 seconds, then cook 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
Dip one slice while the last one cooks, since bread left waiting in the mixture goes soggy.
Sweetened oat milk means less kOBE Monk Fruit Blend in the mixture.
The honey or maple syrup on the side is still a sugar, so pour it lightly.
Keep the pan at medium heat, because too high browns the surface while the middle is still wet with egg.
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.