Supremo French Toast

Lasted all of 3 minutes.

One of my all-time favorites is French Toast. Perfumed with cinnamon and maple syrup, I can’d enough superlatives to describe exactly how I feel about it. The mouth-feel as it slides down my throat, and the distinct clear flavors it has – Sugary egginess giving way to maple syrup and all the while, cinnamon watches from the sidelines, clapping loudly.

And you thought this site wasn’t about food porn. Give me a heaping plate of french toast, put on the porn groove music, and let the cameras roll.

French toast is also known by the Brits as Eggy Bread. So what. I like French Toast better. Essentially, we place the bread in an eggy batter, then griddle it until golden brown. It’s a great way to salvage stale bread, too; so if you’re not in the mood for Bread and Butter Pudding, then go ahead and rustle up a short stack.

But you’re not here for a regular boring recipe, are you? I wouldn’t have it any other way. Let’s look at the flavor profile of French Toast. There is the light perfume of cinnamon, contributing color and smell. Maple syrup is one of the most dominant flavors. That’s it, really. Not many people can taste the egginess, because most recipes seek to suppress it, and don’t allow it to come out in a pleasant way. An undercooked French toast can taste like a cinnamon omelet with little or no seasoning.

How did I change it up? I treated the egg mixture like a custard; adding powdered sugar and whipping cream to give it body. At the very end, I smear some creamy peanut butter on the french toast after it’s been flipped once. Not a lot, but enough to provide a grounded peanut flavor to the levity of the cinnamon and maple. And finally, I’ve added some fruit that would compliment everything already on the plate: Bananas and Apples. layer the sliced apple over the peanut butter side, and serve the apple alongside the toast on the plate. Drizzle lightly with Maple Syrup – you should treat it like a sauce, so don’t drown your plate in its sticky glory.

In the version I made this morning (pictured) I didn’t have any bananas and used an apple compote I make for apple turnovers and pies etc. I’ll include the recipe in a later post. If you can’t be bothered to make the apple compote, then fresh apple slices will do. Serve with a hearty mug of coffee or a glass of cool milk.

Enjoy the recipe after the jump.

Cooking Time 20 Minutes

Some considerations:

  • Use a non-stick pan on medium heat. Butter it lightly and resist the urge to turn up the heat to speed up the process. You’re only speeding up the demise of your creation.
  • The french toast does not like to be rushed. After about 30 seconds or so on a medium heat, give the pan a little shake. If the slice slides around easily, then it’s time to flip it over.
  • Make sure you batter all sides of the bread. This helps you avoid fried bread bits with no flavor.

Ingredients: (Serves One)

  1. 2 Slices of White Bread, cut into halves. ***you can remove the crusts if you want to; I like leaving them on.
  2. 1 Egg
  3. 1/8 Cup of Powdered Sugar
  4. 2 TBSP heavy whipping cream
  5. 1 TSP Cinnamon
  6. 1/2 TSP Nutmeg
  7. Maple Syrup
  8. 4 TBSP Apple Compote
  9. 1 TBSP Peanut Butter (enough to smear on one side of each slice.
  • Put a non-stick pan on medium heat. Lightly butter the cooking surface.
  • Mix ingredients 2-8 in a bowl and whisk the hell out of it, until it turns a light lemony color (or for 4 minutes if you’re colorblind).
  • Dip and fully coat each slice of bread.
  • Place the coated bread in the pan, checking after 30 seconds if the cooking side has turned to the desired golden brown color. If not, then wait an additional 15-30 seconds. If the heat is too high and starts to char your toast, then turn down the heat.
  • Flip the toast to the other side, and cook till golden brown.
  • While it’s cooking on the last side, smear the peanut butter on top of the toast.
  • Remove from the pan, and layer fruit on the peanut buttered side. Sandwich between two layers of french toast.
  • Devour.

About Wesam E Masoud
Chef Patron of @chefsmarketmasr, Host of @CBCSofra's #matbakh101. I have one degree in Medicine & 3rd degree burns from cooking.

4 Responses to Supremo French Toast

  1. Parquet says:

    Youre food is a nasty. Damn it burn my mouse. Bullchid.

  2. Sayed Kawawi says:

    You ruined it with the PB! Why not put some halawa on it as well?!

  3. i want cake! says:

    ok i fell a little in love with you after reading this recipe. it’s very sad how the way to my heart is through the stomach like many egyptian men i know, and i’m a girl so i shouldnt be that easily persuaded by food. sounds like an excellent recipe, can’t wait to try it. you’re going to make some egyptian woman very happy one day!

    • Wesam Masoud says:

      Like a well cooked piece of steak finished with butter and smothered in a mushroom cream sauce, I tend to have that effect on people. I have also been implicated in heart disease (Hey! A Pun! 😉 ). Thanks for the compliment, and let me know how your attempt turns out!

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