Anyone know how to make basic custard for French toast?

[Ujjwal]

Tried making french toast for myself for very first time
I learnt from j Kenji cookbook to add sugar on my custard which is made with egg and milk(I used no sugar cream instead) used basic brown bread and it turned out to taste like vomit
I mean it tasted too sweet
Like aweful sweet ,was there something missing? Or less sugar should have been added?

[Mickey]

I take it you just had breakfast.

There are many different ways to make French toasts. Some use the oven and some use the skillet. I use the skillet, it’s faster for cooking for one. French toasts is also a sweet dish. Look elsewhere if using the oven method, especially if making for many people.

This is the method I tend to use.
Depending on quantity and cooking for one here. For one thick slice of bread: One large egg, dash of vanilla flavoring, dash of ground cinnamon, dash of salt, teaspoon of brown sugar, tablespoon or two of cream or whole milk and wisp.

I use butter for the skillet not oil. Butter seems to provide extra flavor and helps with browning.

The bread is important, at least to me, I tend use homemade Challah bread. Challah tends to have a fine texture. I will also lightly toast my bread before I dip the bread in the custard mixture or use a bread that is slightly stale. Bread that is too thin or soft will fall apart in the dipping process. One can use any type of bread, if using a thin slice, I would toast it bit to keep it from falling apart. I like my bread thick, like Texas bread thick.

Place dipped bread in skillet as the butter is melting on low to medium heat, flip and cook until done. I also tend to pour extra custard that might be left over on the bread while cooking.

Add real maple syrup and enjoy.

Note: I have a sweet tooth and I am hypoglycemic, I tend to have low glucose levels and I tend to like mine sweet.

Enjoy…

[Mickey]

Additional note:

The French Toast recipe is also on page 64 from the current cookbook reading from

[Ujjwal]

@mickey
thanku for your comment stranger
I really liked the idea of toasting your thin slice of bread just so it doesn't break ,very clever
I think it will help a lot
well I can't today try with thick bread cuz I'm not having at home rn and will try with same old thin brown bread next morning

also is their any alternatives of vanilla? is it even necessary to put? I think it's only for the taste u put the vanilla right?

[Ujjwal]

@Mickey

[Mickey]

Ujjwal wrote: "@mickey
thanku for your comment stranger
I really liked the idea of toasting your thin slice of bread just so it doesn't break ,very clever
I think it will help a lot
well I can't today try wit..."

Nothing is necessary, one can leave vanilla out or any flavorings completely out. One does not need to add sugar, everyone’s taste is different. My pantry and fridge has just about everything, considering I only cook for three: me, myself and I (oh, that’s just one person). However, instead of vanilla, I imagine, almond oil, lemon oil or my favorite “Fiori di Sicilia” (Orange like flavoring). I also have different kinds of cinnamon.

[Diana]

When I make French Toast, I do it the simple way my mom did. Nothing fancy. I just dip the bread or toast in a mixture of 2 eggs to a cup of milk. Fry it in a skillet with butter not oil and cook as browned as I like it. I put butter and syrup and sometimes a fried egg on top and eat it. Not too healthy but good.

[Ujjwal]

thanks everyone
I tried this and it actually tasted nice
not sharing pic just so everyone doesn't know here that I made a perfect scrambled french toast xD

ig thin toast are hard to fry on a small pan of mine and well it's hard to buy more utensils here cuz I'm just living in my college life and here on hostel they don't allow cooking with large pans,using gas or anything but I have to hide my stuff so I gotta use small utensils and induction
just an excuse I wanna share
but I'll try learning it until I make perfect french toast and so again thanks everyone :))
my learning how to cook western and asian meals just started!!

[Mickey]

Ujjwal wrote: "thanks everyone
I tried this and it actually tasted nice
not sharing pic just so everyone doesn't know here that I made a perfect scrambled french toast xD

ig thin toast are hard to fry on a sma..."

Cooking on campus is far far better than when I was in college. Your options are many, if you have the space. If I knew then what I know now.

An electric kettle is your best friend, with hot water you can make tea, drip coffee to put in a thermos for the day. Hot water can make ramen based meals and used to make soup, hard boiled eggs and more.

I have a small 3 quart instant pot ultra and I love it. Can be used to make rice, stews, soups, cook meats, spare ribs and much much more.

Finally an air fryer is like a small portable oven, although a bit bigger and hard to find space for.

If odors are a problem, air purifiers are getting quite small.

Then all these items are baggage that needs space and add weight. However a must have is the almighty electric kettle, they are light weight and get one with a wide top. Small to put in any suitcase or backpack.

If I was living on campus these days, I would ditch the electric skillet. Fried foods can create orders that are to get rid of. Unless you have an open window or a vent in your room.

Oh, I take it a small cube refrigerators are still around, I had one in my dorm room, decades ago.

[Kimberly]

Love the hint about lightly toasting the bread first!