IHOP French Toast Ingredients

• Thick-sliced bread.
• Eggs.
• Milk.
• Vanilla extract.
• AP flour.
• Granulated sugar.
• Salt.
• Butter or oil.

French toast got its current name through a grammatical error. Albany, New York, innkeeper Joseph French introduced the dish to America in 1724. He intended to name his creation “French's Toast” but inadvertently left out the apostrophe and S. The phrase “French toast” first appeared in print in 1871.

In fact, French toast was invented long before France even existed. The first known recorded recipe for French toast comes from Rome around 300 A.D. The Roman author Apicius included it in his cookbook titled "Cooking and Dining in Imperial Rome". For centuries, the French themselves called this dish "Roman Bread".

Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away. To make french toast, you first dip slices of bread in a mixture of beaten eggs, milk, cinnamon and vanilla. Then you fry the egg-coated bread in a pan until browned.

White Bread: Thick-cut bread is the base for all French toast. Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones. Eggs: When it comes to French toast, eggs are essential.

Whole Grain Corn, Sugar, Corn Meal, Corn Syrup, Canola and/or Sunflower Oil, Salt, Refiner's Syrup, Cinnamon, Color (caramel color, annatto extract, turmeric extract), Natural Flavor, Rosemary Extract.

French toast describes a popular breakfast recipe. It consists of bread that has been dipped into a batter of beaten egg and milk. It is then cooked in a hot pan on the stove top until golden brown and served hot with syrup drizzled over the top.

French toast is like bread pudding. It soaks up a custard for a creamy texture on the inside and a slightly crunchy texture on the outside. If the bread is very thin, it will be too flimsy to hold together when dipped in the custard.

The French are renowned for their artisan breads. By using the four basic ingredients of water, flour, yeast, and salt, the French have mastered the art of creating complex breads that widely vary, despite the fact that each loaf contains the mixture of the same ingredients.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture.

The most common choices for French toast are brioche, french bread, challah, sourdough or white bread.

Called “lost bread” or “pain perdu”, the simple recipe called for stale bread to be soaked in a mixture of milk and eggs and fried. Sound familiar? It should, pain perdu is what the french call french toast today.

The top three choices of bread to use for French Toast are Brioche, French Baguette, and Challah. All of these options will yield a wonderful French Toast but we have to give the most stars to Brioche.

Crispy, sweetened corn cereal made with cinnamon. Kids breakfast food made with no high fructose corn syrup or artificial flavors. Pour a bowl with milk for a delicious kids breakfast food or use as an ingredient in cinnamon cereal bars.

Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point.

A typical French breakfast is light, sweet, and fairly simple. It's usually made up of breakfast cereals, a tartine (slice of bread with topping) and a drink (tea, coffee, orange juice). It's usually eaten between 6 AM and 8 AM. Let's find out why, and what the French really eat for the first meal of the day!