French toasts. Torrijas. Food recipe. Brunch

The History of the French toast. Is it from France?

We are not historians, but according to those who say they know, the French Toast being bouncing from kitchen to kitchen for a while, even after France even exist. Most would agree that first recipe description was dated in the Roman Empire.

In the United States, this dish was popularized thanks to the breakfast served in rail roads, who adopted from the English heritage, the popularized name of the French toast name. The French actually consider this dish as a dessert called Pain Pardue "lost bread", since it refers to the slate bread used for the recipe. This same name is used in Louisiana and is embodied in the creole cuisine as a breakfast option.

A sugar, egg and milk soaked slate bread. That is the 123 of most of the ingredients to describe their own peculiar recipes around the World.

In both Portugal and Spain, there is a French toast: the Rabanadas and the Torrejas. Those two would be will be Latin American guidelines, since those 2 countries are Latin American motherlands.

So, today we'll give you our own twist and we will tropicalize the recipe to try something new. 

The always right Option: French toast. 

French toast is great for brunch, and it is versatile enough to be a dessert or a savory option too. If you want to make some changes, and load it up, you could make yourself a Napoleon too. Also, you could make a Napoleon with a couple of those toasts .

This is a Universal dish. Worldwide eaten, fried or baked. Sweet or savory. Its delicious crunch and creamy interior make of this recipe a mouthwatering machine.

Again, the bread will play a predominant role in this recipe, since it needs to soak moisture, while keeping its consistency and crunch.

French toast Ingredients:

• Authentic Cuban Bread and/or Authentic Medianoche bread (20 slices to taste)
• Egg 100% (150 g or 3 eggs)
• Sugar 36% (55 g)
• Vanilla 2.5% (4 g)
• Cinnamon powder 3% (5 g)
• Heavy cream 220% (340 g)
• Milk 65% (97 g)

We use the egg as base, since it is the first ingredient we are going to use in our bowl. We want to beat the eggs first until we reach a creamy and bubbly texture. Then we start mixing the rest of the ingredients one by one.

To provide a nice touch, you could substitute the vanilla for Rum or Vine. 

What are you looking for in a French Toast?

We can't stress enough that you want your French toast to be firm and crispy outside and soft, moist creamy in the inside.

Adding, dressings, and garnished will depend on your occasion and interest. Nevertheless, berry fruits, are a classic because they are so good with this recipe!

Let’s see our main goals in this Brunch Special:

• Again: crunch outside, creamy inside.
• Seasoned with subtle aromas.
• Warm to taste.

Tricks and tips for a virtuoso French toast?

As you'll learn over time, we are not chefs, but we are professionals who like good food and authentic flavors. Since little, we where spoiled by our moms and grandmas who are magnificent people, with great sense of flavor and imprint their love while preparing the food to feed us.

Therefore, while having such high standards regarding good food, and being ourselves just a little curious on how to cook, we are now blessed to have the opportunity to work alongside with great professional chefs who love what they do, and that have taken the time to teach us some good tricks and helped us developing some of our recipes. In this case, we want to recognize the guidance both Eric and Marcus gave us, acting as good friends with a sincere piece of good advice.

A virtuoso French toast has to be crunchy outside and creamy in the inside. That is the reason we use authentic Cuban bread, since it is a dry by design bread, which helps the bread to soak lots of the creamed batter egg, while holding up and not tearing apart. Also, when fried or placed in the oven to cook, it will get crunchy and it will  keep creamy in the inside, like an authentic Torrejas.

1. Use parbaked Cuban bread or parbaked Medianoche bread.
2. First batter the eggs until creamy consistency, then add sugar, cinnamon and the aroma flavor.
3. Add a pinch of salt
4. Soak bread to your taste and desired outcome.
5. Since the French toast needs some aroma, most commonly you'll play with vanilla. Nevertheless, you could substitute it with rum or wine. What about some fine aroma chocolate?

What is is your twist for the virtuoso French toasts? We would like to hear how it goes for you?