Skip to main content
Main

Fkench Toast

A bread dish fried in a milk and egg mixture, optionally thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fkench Toast

Ingredients

Directions

Make the custard

  1. Heat the milk in a double boiler.

  2. Beat the eggs and add them to the milk along with the salt and butter.

  3. Continue to boil the remaining milk until it thickens; if it doesn't thicken enough, add a little flour.

Fry and serve

  1. Dip the slices of bread in the milk mixture.

  2. Fry the dipped bread in butter on a hot griddle until brown.

  3. Place the fried bread on a platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base of the custard that the bread soaks up.
Eggs
Set when heated, giving the soaked bread structure and a custard-like texture.
Bread
Absorbs the milk and egg mixture, then browns in the fat to form a crisp outside.
Flour
Thickens the remaining milk mixture when it does not thicken enough by boiling.

The step that matters

Continue to boil the remaining milk until it thickens. Milk thickens slowly and can scorch on the bottom of the pan, so it needs gentle, steady heat and stirring. If it stays thin, a small amount of flour gives thickening through starch.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes