How To Make Perfect French Toast
If you know me then you don't have to ask what I want for breakfast. I want French Toast with blueberry compote. Every time. And I want it with a chilled Harvey Walbanger and a refill. However, I rarely get this because I am a flake in the kitchen and prefer to have my food prepared for me, which is costly in LA. So...this is something like a treat every couple weeks. I set out to create this card, not for me, but for all the people out there that don't know how to make it correctly, and then expect me to eat it. Make it right, people! Take these tips seriously and you will make the best, most perfect, French Toast the world has seen and tasted!
1. Slice your own bread! This means, buying a loaf and then cutting it yourself into 1" thick pieces. Even better, if you slice these the night before so they begin to stale a bit. Best breads to pick are white pullman, challah, and brioche. 2. Your milk and egg ratios are off! Have you ever heard of fat free bacon?! It don't exist. And if you happen to see it advertised, RUN! Point here is, use whole fat milk and egg yolks. Avoid using egg whites unless you like that scrambled egg taste.
The ratio goes like this: 1/4 cup of milk + 1 egg (yolk) for every 2 slices of bread. Got it?
4. No more butter! Okay, so, for everyone out there as clueless as me, did you know that butter has one of the lowest burn point of all the oils/fats out there? Switch to a neutral cooking oil so that your toast crisps up the way it's supposed to. Using butter smokes out your kitchen and forces you to serve soggy gross disgusting French Toast. 5. Blueberry compote goes with everything! While the masses have been choking down Aunt Jemima, I've been gorging on bliss. Blueberry compote isn't something you buy. You have to actually make it. Best to do this the night or day before: 3 cups fresh blueberries (frozen are okay, if thawed completely first) 1 cup water 1 cup white sugar 2 Tbsp white corn syrup
In a large pot, dissolve the sugar into the water without boiling it. Add the blueberries and bring to a boil. Turn down the heat and reduce. Stir and keep an eye on this until the liquid has been reduced to half. Add corn syrup and stir. Turn off the heat and bring blueberry compote to room temperature, then seal in a container in the fridge. The watery texture will firm up in the fridge overnight.
Check out my Good Mood Food Collection for all the foods I love that my weight training coach advises against! Enjoy!