Here at Food52, we love recipes—after all, we have almost 50,000—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often, and have more fun, too. Today,Brette Warshaw gives us the easy-to-remember ratio to make any French toast—with whatever you already have in your kitchen.
It's late, you just got home, and you're hungry. Your front door feels really, really far away. You have some stale bread, some eggs, and some dairy.
Or: It's Sunday morning, and your kids are shrieking, and you want to cook something—something quick!—that will get them all starry-eyed and quiet and happy.
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Or: You're tired of salads and roasted vegetables and even meat and fish and you want something soothing, something easy, and something decidedly un-seasonal for dinner.
In all these cases, and many more: Make French toast. Don't believe me? Go into the kitchen and check—you probably alrady have everything you need. See? Now, let's get cooking.
How to Make French Toast Without a Recipe
1. Get out rimmed plate or shallow bowl or even a pie pan—my favorite soaking vessel for the bread—and combine your dairy and eggs. I like to use 3 egg yolks for every 1 1/2 cups dairy. (Note: You can mix and match egg yolks and whole eggs, but egg yolks add custardy richness without any eggy flavor.) When it comes to the dairy, you can use milk, half and half, heavy cream, or even a custom combination (look at you!).
Some people add sweetener here, others don't (after all, maple syrup is coming). If you're Team Sweet, whisk in about 1 tablespoon of sugar, agave, honey, whatever (or don't!), and any flavorings you'd like. Vanilla extract (or better, scraped vanilla bean) is always a great call, but also try: almond extract, bourbon, rum...
2. Start with day-old or even sort of stale bread, which can soak up all that good stuff without falling apart. (No overly soggy French toast here.) Slice it very thickly. I'm a fan of buttery brioche or fluffy challah, but sourdough and whole-wheat are great, too. Let the bread soak in the mixture for 15 seconds on each side (so, 30 seconds in total). Once it's out of its bath, let the bread hang out on a baking sheet for two minutes or so, which encourages even custard-soakage within.
3. Melt some butter in a pan (bonus points for salted butter and a cast-iron pan). Once it's nice and hot and runny...
4. ...get those soaked bread slices in there! Pan-fry until deeply golden brown on one side, and then flip. (A fish spatula works wonders here.) Get that other side just as brown, and, if you're me, drizzle some maple syrup on, right there in the pan. The warmth will get it evenly distributed—and slightly caramelized, which I love.
5. Transfer the toast to a plate, drizzle with more syrup, and eat. Quickly. Now.
French toast is a meal all on its own, but it would never turn away company. Here are some of our favorites to serve with:
• Eggs. Scrambled are always a good call, but there's some extra-special about a runny yolk to help "dress" the French toast. Take a cue from Canal House and try pimentón-fried eggs or do as Julia Turshen does and cook them in olive oil.
• Sausage, bacon, ham, really anything meaty. This DIY merguez—made with ground lamb, garlic, ginger, and a slew of spices—is an especially good friend to the maple syrup.
This article was originally published in September 2013. We've eaten a lot of French toast since then—so we gave it a buttery, syrupy refresh, all the better for you to scarf down. Now, tell us: How do you make your French toast? Discuss in the comments!