5 Ingredients or Fewer
Anthony Myint's French Toast Crunch
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Beth R. June 2, 2018
I made this with Hokkaido milk bread, omitting the tea infusion and adding cinnamon to the sugar topping. The buttered side did not crisp as much as I would have liked, and the soft insides of the milk bread were too mushy in the milk puddle for my preference. next time i’ll toast both sides first, then melt broil one side with butter and finally top with sugar. https://food52.com/recipes/30962-hokkaido-milk-bread
Gretchen S. January 18, 2016
Yum! Delicious, for a special breakfast. We like it just as written, but sometimes, given we are fans, we use cinnamon and sugar instead. Favorite breads are a bakery potato bread or brioche loaf.
TSmith May 10, 2015
Admittedly, I was a little dubious of this recipe, but wow, is it great. The best qualities of french toast without the threat of sogginess. Even without the tea, this will be a staple in our house.
Matt L. July 15, 2014
This reminds me a lot of pain perdu - the recipe is a little different but very similar. I love that with a lemon custard as a dessert. I do a little play on breakfast to make it a dessert egg and soldiers where you dip the pain perdu in an egg filled with custard. Love to know what you think, www.timedeating.co.uk/dessert-egg-soldiers
Diane February 20, 2014
This comment is hardly even relevant to this recipe, but noteworthy: I subbed a slab of polenta for the bread. Drool-worthy, just the like original. My new "indulgent" breakfast, and definitely for days when I can plan for an extra long run!
Andarte January 20, 2014
Everyone LOVED this stuff! I will definitely make it again, but really only one in a while. It's REALLY rich!
Steve G. December 22, 2013
it taste ok nothing great chamomile tea didn't come thru like I had hoped.
Sugartoast December 21, 2013
This is a version of breakfast my amah used to make for breakfast when I was little... Can't wait to try this recipe! (And, yes, that's why my moniker is Sugartoast!)
Addy November 29, 2013
Just made it. I used Vanilla Chai tea. It was an OMG breakfast that I will make over and over. Can't wait to share it with friends and family. Thank you, thank you.
Diane November 3, 2013
Absolutely, absurdly delicious. I'm not a fan of chamomile tea, and thought about leaving the tea out altogether. Right before I made it I remembered this out-of-this-world green tea creme brûlée I had years ago. So green tea bags were my only substitution, now I'm anxious to try a chai tea infusion. Thanks Food52, for yet another delicious recipe!!
Bonoca November 2, 2013
Should sugar be listed as an ingredient? I don't see it except for the instructions.
Marihada October 30, 2013
I'm guessing that when you broil it on both sides, you start with the buttered side up so that it drips through? Makes sense to me, but the recipe doesn't specify which side to broil first.
Yes, that's how we did it -- just updated the recipe to clarify, thanks!
KateCooks October 30, 2013
When do you use the half and half and milk combo? Do you dip the bread in before you butter it?
See step 7! It's sort of like French toast, in reverse. (And a lot like milk toast, but better.)
ChefJune October 30, 2013
On the menu for this weekend. Or maybe dessert tonight! Interesting they didn't mention using the ultimate French Toast bread, Challah.
Kathy October 30, 2013
What a fabulous twist on traditional french toast! It sounds wonderful and warm - perfect for fall days.
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