How to Make Fried Bread

Toast, or "egg in a basket":

• 1 slice of white bread (slightly stale bread works better)
• About 1 tablespoon (15 ml) of cooking oil, butter, or bacon fat
• 1 egg (for "egg in a basket")
• Salt and pepper

French Toast:

• 8 thick slices of bread (spongy and slightly stale bread is preferable)
• 3 large eggs
• ⅔ cup (160 ml) of a mix of whole milk and heavy cream (half-and-half), whole milk, cream, or buttermilk
• A pinch of salt
• 2–3 tablespoons (30–45 ml) of butter

(Additionally, for sweet French toast)

• 1–3 tablespoons (15–45 ml) of sugar
• 1 teaspoon (5 ml) of vanilla extract
• 2 teaspoons (10 ml) of cinnamon, orange zest, or other flavorings (optional)

(Additionally, for savory French toast)

• 5 teaspoons (20 ml) of chili sauce
• 3 tablespoons (45 ml) of finely chopped basil or other herbs
• Black pepper to taste
• 1 or a few cloves of minced or sliced garlic (optional)
• ¾ cup (180 ml) of Parmesan cheese (optional)

Prepare stir-fried dishes to accompany the bread (optional). Fried bread is typically served with one or more stir-fried dishes in an English breakfast. Common ingredients include eggs, English bacon, sausages, sliced tomatoes, mushrooms, and baked beans. Stir-fry these ingredients together before starting to fry the bread.

• If using all the ingredients mentioned, begin with the sausages first, add mushrooms after a few minutes, followed by the other ingredients, and finally the eggs.

Add extra fat or oil (optional). Depending on the amount of meat and butter used during stir-frying, you might already have enough fat in the pan. But let’s be honest: fried bread leaves no room for calorie concerns. Add a bit of butter, vegetable oil, or, for a more traditional touch, use the drippings from bacon or lard.

Heat the oil. Use medium-high heat until the oil shimmers and radiates heat. A hot pan ensures the bread becomes crispy without soaking up too much oil.

Place the sliced bread into the pan. Slightly stale white bread works best, as drier slices absorb oil and flavors more quickly. Save fresh whole-grain bread for those who prefer toast.

• Cut the bread into triangles if using a small pan.

Add flavor (optional). A small pinch of salt and some ground pepper can enhance the taste, though these seasonings are not mandatory. Cayenne pepper is another option for those who enjoy a spicy kick in their breakfast.

Fry for a few seconds until the bread turns golden. If the pan is hot and there’s enough oil, you’ll only need to fry each side for a few seconds to achieve a crispy, golden texture infused with the stir-fry flavors. If the pan isn’t hot enough and there’s no sizzling sound, you might need to fry for 15-30 seconds, but remove the bread before it absorbs too much oil.

Cut a hole in the center of the bread slice using a cookie cutter or knife. You can use any type of bread for this method, as long as it can be sliced without crumbling. Use a cookie cutter or knife to create a hole in the middle of the slice. You can fry the cut-out piece or eat it while frying the bread.

• For a romantic breakfast, consider using a heart-shaped cookie cutter.
• If using a knife, place the slice on a cutting board and press the tip of the knife to create small holes instead of slicing directly through the bread.

Heat butter or oil over medium-low heat. Add a generous amount of butter or cooking oil to the frying pan. Wait for 1 minute to heat or a few minutes if using an electric stove. The pan should be hot enough to sizzle when the bread is added.

• Avoid high heat, as the bread may burn before the egg cooks.

Place the bread in the pan. Ensure the butter or oil evenly coats the bottom of the pan, then place a slice of bread in it. Move immediately to the next step.

• You can also fry the cut-out pieces of bread if they are still intact.

Crack an egg into the hole. Crack an egg into the hole in the center of the bread slice, lowering your hand slightly when adding the egg to the pan.

Season with salt and pepper to taste. If serving guests, you can place salt and pepper shakers on the table.

• Additionally, you can add any ingredients you enjoy with scrambled eggs. Try grating cheddar cheese and sprinkling it over the bread.

Flip the bread once the egg white is mostly opaque. You can cook the egg to your preferred style, but frying it runny is easier, as it reduces the risk of burning the bread. After about 1-2 minutes, or when the egg white is mostly opaque but still slightly translucent in spots, use a spatula or tongs to flip both the egg and bread together.

Finish and serve the bread. Fry the other side for another 1-2 minutes until the egg white is fully set and the bread turns golden. Now that the egg is more cooked, you can move the bread around the pan to soak up the butter or oil.

Slice the bread. Pre-sliced bread is often too thin and bland for French toast (sometimes called eggy bread or French fried bread). Instead, slice a loaf of challah, egg bread, brioche, or dense sandwich bread into thick pieces about 2-2.5 cm thick.

• It’s best to let fresh bread sit overnight to dry slightly and improve absorption; however, fresh bread is fine if you can’t wait.
• "Dense" refers to the interior of the bread being spongy without large air pockets.

Whisk eggs, milk, and salt together. Before frying, you’ll need a thin batter like egg milk to coat the bread slices, creating a golden crust. For enough batter to fry 8 slices, use the following ingredients:

• 3 large eggs
• A pinch of salt
• ⅔ cup (160 ml) of a mix of whole milk and heavy cream. You can substitute with whole milk for a healthier option or cream for a richer taste. Use well-shaken buttermilk for added flavor.
• For thinner slices, use less milk to avoid soggy French toast.

Season the batter. French toast can be sweet or savory. Season the batter according to your preference:

• For sweet toast, mix 1 tablespoon (15 ml) of sugar and 1 teaspoon (5 ml) of vanilla. If you don’t plan to serve it with maple syrup or another sweet topping, add 1-2 tablespoons (15-30 ml) of sugar. Optionally, include 2 teaspoons (10 ml) of cinnamon and/or 2 teaspoons (10 ml) of freshly grated orange zest.
• For savory toast, mix 5 teaspoons (20 ml) of chili sauce, 3 tablespoons (45 ml) of chopped basil, and plenty of black pepper. You can add or substitute with Parmesan cheese, garlic, and any herbs you like.

Soak the bread in the batter. Pour the batter into a wide bowl and dip the bread slices to soak. Many chefs prefer to mix the ingredients quickly and briefly dip the bread while waiting for the buttered pan to heat. However, soaking the bread for 15-20 minutes increases absorption, especially recommended for thick, dense slices.

• Flip the slices halfway through soaking.

Heat butter in the pan. You’ll need about 2-3 tablespoons (30-45 ml) of butter in total, but unless your pan can fit all 8 slices, you may need to divide the butter into 3 or 4 batches. Melt the butter in the pan and heat until it foams and settles.

• You can use neutral-flavored oils like canola or peanut oil, but the dish will be less aromatic.
• Mixing a small amount of oil with butter can prevent burning. This is especially useful when using an electric stove or a pan with uneven heat distribution.

Fry the bread. Arrange the bread slices in the pan without overcrowding. Fry until one side is golden, then flip to cook the other side. Each side should take about 2 minutes.

• If frying additional battered bread, quickly wipe the pan with a paper towel and melt more butter before starting the next batch.
• Egg batter spreading out is a sign that the pan isn’t hot enough or the batter is too thin.

Enjoy the French toast. French toast can be enjoyed on its own or topped with various accompaniments. Try maple syrup, fresh fruit, or powdered sugar for sweet variations. Savory French toast pairs well with pesto, sautéed vegetables, or Parmesan cheese.

• To make crispy croutons, follow the English breakfast recipe but use olive oil and/or butter to prevent spoilage during storage. Cut the bread into cubes and marinate with garlic and/or your favorite spices before frying. (Alternatively, you can bake the bread in the oven for a less oily version of crispy croutons.)

• Cooking pot
• Spatula or tongs