Diets
Ingredients
Refrigerated
Condiments
Baking & Spices
Bread & Baked Goods
Dairy
Liquids
Found on loveandoliveoil.com
Ingredients
Directions
Title: | Boozy Salted Caramel French Toast | Love and Olive Oil |
Descrition: | Over the years, I've learned a thing or two about French toast. Namely that the best french toast is a perfect combination of textures, crunchy around the edges and rich and custardy in the middle, with a hint of sweetness and (hopefully something super decadent drizzled on top. But exactly HOW you acheive that perfect balance of crispy and creamy, sweet and savory, buttery and sweet? It's all in the ingredients and the technique. Here are a few tips to get you well on your way to the perfect French toast: 1. Good bread is important. I personally like the dense, buttery crumb of a brioche. Try to stay away from really soft, flimsy breads like white sandwich bread, and also really chewy/crusty breads like baguettes. Also, if your bread is too moist and fresh it makes for limp, soggy French toast. Better to toast it in the oven for a few minutes, which will allow it to soak up more of the custard without falling apart. 2. Don't over-saturate it. A 5-10 second dip per side should be more |
Boozy Salted Caramel French Toast
Refrigerated
Condiments
Baking & Spices
Bread & Baked Goods
Dairy
Liquids
The first person this recipe
Found on loveandoliveoil.com
Love and Olive Oil
Boozy Salted Caramel French Toast | Love and Olive Oil
Over the years, I've learned a thing or two about French toast. Namely that the best french toast is a perfect combination of textures, crunchy around the edges and rich and custardy in the middle, with a hint of sweetness and (hopefully something super decadent drizzled on top. But exactly HOW you acheive that perfect balance of crispy and creamy, sweet and savory, buttery and sweet? It's all in the ingredients and the technique. Here are a few tips to get you well on your way to the perfect French toast: 1. Good bread is important. I personally like the dense, buttery crumb of a brioche. Try to stay away from really soft, flimsy breads like white sandwich bread, and also really chewy/crusty breads like baguettes. Also, if your bread is too moist and fresh it makes for limp, soggy French toast. Better to toast it in the oven for a few minutes, which will allow it to soak up more of the custard without falling apart. 2. Don't over-saturate it. A 5-10 second dip per side should be more