How to Make French Toast | An Animated Short

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👩🏻‍🍳 Introduction
When done right, this combination of custard & fried bread is a little slice of heaven. When fumbled, however, you can land up with something scorched yet soggy in the middle. Hardly a nice way to start the day. This is all to say, french toast is harder to make than it looks!
The trick is getting the temperature just right. An overly hot pan will burn the outsides before the inside cooks through. Too low & the whole thing dries out. Using the right oil & temperature settings will ensure this doesn’t happen, and yield those crisp edges & tender inside every time.
🧂Ingredients & Equipment:
Egg
Milk
Kosher Salt
Bread
Oil
Spices/flavoring
✔️Instructions:
Vigorously whisk egg, milk & salt
Add flavorings. We recommend cinnamon & vanilla (optional)
Soak the bread for 10 minutes
Heat a pan for ~2 min
Add oil
Fry bread 3-4 min per side on medium heat
Add a little butter & swoosh around (optional)
Serve hot with toppings
📝 Notes, Tips, Tricks:
Do not fry in butter. It burns at the temperature required to cook the egg through. Instead, use a neutral oil of your choice (e.g., canola, coconut). For buttery flavor add some towards the end of cooking.
To avoid scorching, heat the pan to hot & turn to medium once the bread & custard are cooking. If the custard seeps out under the bread while cooking then you did not pre-heat the pan sufficiently.
Keep a nose on things. At the first scent of smoke briefly remove pan from heat.
Old, stale bread absorbs custard best. Fluffy breads (e.g., challah, brioche, country) are recommended. Ends/crusts & frozen sliced bread work well too.
Go easy on the dairy or the egg won’t cook through. Half & half adds richness.
Single-serving ratio: 1 thick or 2 thin slices of bread: 1 egg: 2 pinches salt: ~3 tbsp milk: 2 tsp vanilla : ¼ tsp cinnamon
Non-stick pans well suited as eggs are sticky.
Hot tip: Use the soaking time for some light kitchen cleaning ✨
👆🏻 Variations:
Flavors for the custard: Vanilla/cinnamon is classic. Maple syrup & bourbon go well together. Orange/lemon zest gives it some pop.
Toppings: Jam/preserves, maple syrup, butter, powdered sugar
Big crowd: Consider baking it instead. Or use multiple large pans & wipe pan clean between batches (or butter residue will burn).
Dairy Free: Use nut milk/cream & skip the butter.
Gluten-free: Use gluten-free bread.

[@aurora4134]

I used this recipe for Easter breakfast and my siblings LOVED it and so did I!

[@LifeSchoolLabs]

Wow!! That is so great to hear! Thank you for letting me know :-)

[@joseromero9138]

Boring

[@LifeSchoolLabs]

Thank you for the comment. I'm still learning video production (started two months ago) and it's good to hear things like this so I can improve. If you feel like elaborating please do share!