FRENCH TOAST
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
BREAD
CRUST
CUSTARD SOAK
BUTTER
SYRUP
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
CUSTARD BASE
[ ] THICK BREAD 4 SLICES
[ ] EGGS 2 LARGE
[ ] WHOLE MILK ½ CUP
[ ] VANILLA EXTRACT 1 TSP
[ ] CINNAMON ½ TSP
[ ] SUGAR 1 TBSP
[ ] SALT PINCH
COOKING
[ ] BUTTER 2 TBSP
TOPPINGS
[ ] MAPLE SYRUP
[ ] POWDERED SUGAR
[ ] FRESH BERRIES
[ ] WHIPPED CREAM
NOTES
* USE DAY-OLD BREAD — STALE
ABSORBS CUSTARD BETTER
* SOAK 20-30 SEC PER SIDE
DON'T OVER-SOAK (SOGGY)
* MEDIUM-LOW HEAT — AVOID
BURNING BEFORE CENTER SETS
* KEEP WARM IN 200°F OVEN
WHILE FINISHING BATCHES
MODIFICATIONS
BREAD SWAPS
BRIOCHE · CHALLAH · SOURDOUGH
TEXAS TOAST · BAGUETTE
DAIRY-FREE
OAT MILK / ALMOND MILK
COCONUT OIL INSTEAD OF BUTTER
ADD NUTMEG / CARDAMOM FOR DEPTH
PAIRINGS
SIDES
BACON · BREAKFAST SAUSAGE
SCRAMBLED EGGS · FRUIT SALAD
DRINKS
ORANGE JUICE · COFFEE
MIMOSA · CHAI LATTE
CLASSIC BRUNCH CENTERPIECE
ASSEMBLED HT
1.5"
POWDERED SUGAR
DUSTED FINISH
MAPLE SYRUP
PURE GRADE A
BUTTER PAT
UNSALTED · 1 TBSP
CARAMELIZED CRUST
GOLDEN-BROWN · MAILLARD
CINNAMON SPECKS
½ TSP · WARM SPICE
CRUMB STRUCTURE
OPEN AIR POCKETS
CUSTARD SOAK
EGG · MILK · VANILLA
BUTTER INTERLAYER
MELTS BETWEEN SLICES
PAN-FRIED BASE
BUTTER · MEDIUM-LOW HEAT
SYRUP DRIP
RUNS DOWN SIDES
GATHER INGREDIENTS
EGGS · MILK · VANILLA · CINNAMON
WHISK CUSTARD BATTER
2 EGGS + ½ CUP MILK + 1 TSP VANILLA
+ ½ TSP CINNAMON + 1 TBSP SUGAR
HEAT PAN + BUTTER
MEDIUM-LOW · 325°F
1 TBSP UNSALTED BUTTER
DIP BREAD IN BATTER
20-30 SEC PER SIDE
USE DAY-OLD THICK BREAD
COOK FIRST SIDE
2-3 MIN
UNTIL GOLDEN-BROWN CRUST FORMS
FLIP + COOK 2ND SIDE
2-3 MIN
CUSTARD SET · CENTER FIRM
KEEP WARM
200°F OVEN · OPTIONAL · BATCHES
PLATE + STACK
LAYER SLICES · ADD BUTTER PAT ON TOP
DRESS + SERVE
MAPLE SYRUP · POWDERED SUGAR
SERVE IMMEDIATELY WARM
SOURCE
USER PROVIDED
SERVINGS
2
TIME (PREP / COOK / TOTAL)
5M / 10M / 15M
DIFFICULTY
★ ☆ ☆ ☆ ☆
ATTRIBUTES
D
DAIRY
E
EGGS
V
VEGETARIAN
DESIGNER
D. TUROWSKI
DATE
2025-02-20
DRAWING
FOODPRINT
REV A