Recipe Sheet
Milk Bread French Toast with Pancake Syrup
Soft, buttery French toast made with milk bread, dipped in a simple egg-milk mixture, pan-toasted until golden, and served hot with a generous drizzle of pancake syrup.
Ingredients
- 4 slices milk bread
- 1 egg
- ¼ cup milk
- 1–2 tsp sugar
- A pinch of salt
- Butter, for toasting
- Pancake syrup, for serving
Method
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Make the custard. In a shallow bowl, whisk together egg, milk, sugar, and a pinch of salt until smooth.
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Dip the bread. Take one slice of milk bread and dip it into the egg-milk mixture. Coat both sides well, but do not soak it for too long, as milk bread is soft and can break easily.
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Toast with butter. Heat a pan on low to medium flame. Add a little butter and let it melt.
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Cook the French toast. Place the dipped bread slice on the pan. Cook until golden brown on one side, then flip and cook the other side. Add a little more butter if needed.
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Serve hot. Serve the French toast warm with pancake syrup drizzled on top.
Tips: Since pancake syrup is sweet, keep the sugar in the custard light. Milk bread gives a soft, slightly sweet, melt-in-the-mouth texture. Cook on low to medium flame so the inside cooks properly without burning the outside.
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