Recipes for French toast are abundant and each one is suitable for serving at brunch. While soaking bread in a custard of raw egg and milk is the basic start to all French toast recipes, that is where the resemblances
end. The reason why there are so many recipes is because the consistency and flavor of the dish is a matter of preference. Some people prefer lighter toast that can be achieved by increasing the milk content in the mixture while others
favor a thicker, heavier slice that is the result of adding more egg to the custard. Cinnamon is often added to the custard although some people use cinnamon swirl bread, with or without raisins, for easier seasoning. The amount of time
bread is allowed to sop up the egg mixture is also a matter of preference that can greatly alter the texture and flavor of the toast.
Challah bread, French bread and potato bread are perfect choices when making French toast. Thin or airy breads fall apart easily after being dredged in the custard and are difficult to flip. Texas toast is roughly twice as thick as most other breads should
be left in the egg mixture longer than average to allow for adequate soaking. While most French toast is made in a frying pan or on a griddle, some recipes call for it to be baked. Baked French toast can be layered with other ingredients like fruit, berries
and sweet cheese. Savory varieties often contain ham, bacon, Swiss cheese or scrambled eggs. Baked French toast is often prepared the night ahead and refrigerated overnight, allowing the custard to soak into the mixture and the flavors to marry. Since
it can be put together ahead of time and needs little attention before being served, baked French toast is an easy meal to make for brunch that is sure to leave a decadent flavor in the mouths of the guests.
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