Japanese-Style French Toast
A recipe for French Toast from the cookbook, A Day in Tokyo! This decadent Japanese-Style French Toast is soaked overnight and pan-fried until golden.
Servings 4 Servings
Ingredients
- 200 milliliters (6 3/4 fluid ounces) milk
- 50 grams (1 3/4 ounces) caster (superfine) sugar
- 4 eggs medium (60 grams/2 ounces) each
- 1/2 teaspoon vanilla bean paste
- 4 slices stale white bread approximately 3 centimeters (1 1/4 inch) thick, crusts removed
- 1 tablespoon unsalted butter for frying, plus extra to serve
- Fruit and maple syrup to serve
Instructions
- Place the milk and sugar in a small saucepan over low heat and stir until the sugar dissolves.
- Remove from heat and transfer to the fridge.
- Once the milk mixture has cooled, add the eggs and vanilla bean paste and blend until well combined.
- Slice the bread in half lengthways and place on the bottom of a dish or container in a single layer.
- Pour the egg mixture over the bread, ensuring all pieces are equally immersed, and transfer to the fridge to soak for 12-24 hours.
- Halfway through the refrigeration time, use a spatula to turn the pieces over, taking care as the bread will be very soft.
- Before cooking, carefully remove the bread from the egg mixture and place on a cake rack over a tray to drain well.
- In a large non-stick frying pan with a lid, melt the butter over medium heat, ensuring the entire surface of the pan is coated.
- Add the bread, reduce the heat to low, cover and cook for 3-5 minutes.
- Turn the French toast with a spatula, cover again and continue cooking for another 3-5 minutes, or until the centre of the bread is hot and both sides are golden brown and crisp.
- Transfer the French toast to a warm plate and serve with seasonal fruit, maple syrup and butter.