Although it may seem surprising, this simple dessert was first known in Germany, where it was called "Poor Knight." This name is related to the fact that the diet of the Knights Templar was as modest as the set of ingredients for preparing this dish.
Later, the English adapted the recipe by adding jam to the toast. The French referred to this dish as "lost bread," as no self-respecting Frenchman would eat a stale baguette, which was used in the original recipe. Moreover, chefs complicated the process by adding vanilla sauce, crushed almonds, and fruits.
However, the term "French" toast did not come about because of these innovations. The name of the dish originated from a simple mistake made by Joseph French, the owner of an American diner, who wanted to name the milk toast after himself but misspelled his last name. Thus, for many, this simple dessert became a symbol of French cuisine.
Preparing this dish takes only 20 minutes, making it an ideal option for breakfast, especially on a lazy weekend day.
Ingredients:
1 loaf;
400 ml milk (3.2%);
1 chicken egg;
3 egg yolks;
70 g white sugar;
40 g brown sugar;
50 g butter;
ground vanilla to taste;
vanilla ice cream to taste.
For the sauce, in a saucepan, combine and whisk the yolks with 40 g of white sugar, then add the milk and vanilla. Place the saucepan over low heat and bring the sauce to a thickening point, stirring constantly.
Cut the toast into sticks, preferably with the crusts removed.
In another container, whisk the milk, egg, and remaining white sugar. Dip the toast sticks in the mixture on both sides, allowing them to soak. It is important to find the balance: do not soak them too long, or the toast may become too soggy, but also do not leave them too little time, or they will remain dry.
In a skillet, melt the butter with the brown sugar. Fry the toast sticks on both sides under a lid until they are covered with a caramel crust.
Place the finished toast on a bed of sauce, and top with a scoop of vanilla ice cream.
Source: dietology.pro
