Never Fail French Toast

Never Fail French Toast | The Sugar Hit


French toast, french toast, french toast.


Is there anything we don’t love about you?


Never Fail French Toast | The Sugar Hit


Nope. You’re buttery. You’re custardy. You’re breakfast, you’re dessert, you’re delicious. We love everything about you.


But, but…when you’re bad…it’s really bad. What if there’s not enough batter and you’re just dry bread in the middle? What if you’re over cooked and really rubbery? What if you just taste overpoweringly of egg? It’s not good.


Never Fail French Toast | The Sugar Hit


BUT HAVE NO FEAR! For I have unlocked your secret, Monsieur Pain Perdu. I have discovered the perfect ratio for custardy, tender, crispy on the outside and moist in the middle french toast. And here it is…


For every 2 pieces of inch-thick toast, you need:

1 egg

2 tbsp sweetener (sugar, honey, maple, agave, whatever)

1/3 cup liquid (milk, half and half, cream, almond milk, soy milk, coconut milk, whatever)

1/4 – 1 tsp flavouring (lemon zest, cinnamon, vanilla, cardamom, rum, whatever)


Never Fail French Toast | The Sugar Hit


And BOOM! It won’t let you down, I swear. You just whisk up all your chosen ingredients, scale it up or down depending on how many people you’re feeding, and then cook them over a low heat in a frying pan with a little butter or oil. The low heat is important! If your heat is too high, your frenchies will brown before they cook through.


Other than that, a nice, long bath in the egg batter is all you need and you’re golden! Trust me on this one, I’ve done the research. These photos are of a few slices of my Blueberry Vanilla Bread that I french toasted just to show you the gloriousness of it all. I hope your weekend was brilliant! I spent mind unlocking this incredible secret for you. I selflessly ate piece after piece of french toast in the name of helping you out. No biggie!


xx Sarah.


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