French Toast

also called french toast · eggy bread · pain perdu · gypsy toast

The table

4 large(200 g)eggswhisk the custard smoothsoak 2 min a side, no longergriddle 3 min, flip, 2 minpour over at the table
1 cup(240 mL)whole milk
2 Tbs(25 g)granulated sugar
2 tsp(10 mL)vanilla extract
1/2 tsp(1 g)ground cinnamon
1/4 tspfine sea salt
8 slices(3/4-in thick)day-old challah
3 Tbs(45 g)unsalted butter
1/2 cup(120 mL)warm maple syrup
1 Tbs(8 g)confectioners sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

1whisk the custard smooth

2soak 2 min a side, no longer

goes in with what step 1 made

3griddle 3 min, flip, 2 min

goes in with what step 2 made

4pour over at the table

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. whisk the custard smooth

    not timedfrom the start

  2. soak 2 min a side, no longer

    2 minwalk awayfrom the start

  3. griddle 3 min, flip, 2 min

    5 minneeds you2 min in

  4. pour over at the table

    not timed7 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: French Toast
>> category: Flatbreads & Pancakes
>> tags: eggs, bread, breakfast, griddle, custard
>> counters: Diner
>> aka: french toast, eggy bread, pain perdu, gypsy toast
>> pairs-with: buttermilk-pancakes
>> servings: 4
>> time: 30 min
>> step.1: whisk the custard smooth
>> step.2: soak 2 min a side, no longer
>> step.3: griddle 3 min, flip, 2 min
>> step.4: pour over at the table

Whisk @eggs{4%large}(200 g), @whole milk{1%cup}(240 mL), @granulated sugar{2%Tbs}(25 g), @vanilla extract{2%tsp}(10 mL), @ground cinnamon{1/2%tsp}(1 g) and @fine sea salt{1/4%tsp} together in a wide shallow dish until no ribbons of white are left.

Soak @day-old challah{8%slices}(3/4-in thick) in @&(~1)custard{} ~soak{2%min}, turning once. Bread cut thick and left out overnight is the whole trick: fresh soft bread drinks until it collapses, and a thin slice has no crumb to hold custard.

Griddle @&(~1)soaked bread{} in @unsalted butter{3%Tbs}(45 g) over medium heat ~fry{3%min}, then flip once and ~fry{2%min}, until both faces are brown and the middle has set rather than gone rubbery.

Pour @warm maple syrup{1/2%cup}(120 mL) over @&(~1)french toast{} and dust it with @confectioners sugar{1%Tbs}(8 g).