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German Toast

German Toast is a breakfast dish made by soaking stale bread in an egg, milk, sugar, and salt mixture and frying it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

German Toast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the soak

  1. Beat the eggs slightly, then add salt, sugar, and milk.

  2. Strain the mixture into a shallow dish.

Soak and cook

  1. Soak the bread in the mixture until soft.

  2. Cook on a well-greased griddle until browned on one side, then turn and brown the other side.

  3. Serve for breakfast or lunch.

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

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Eggs
Set when cooked, giving the soaked bread structure and a custard-like body.
Milk
Adds moisture and softness, helping the bread absorb the custard and stay tender.
Sugar
Promotes browning on the griddle and adds sweetness.
Stale bread
Dry bread soaks up the egg mixture well without falling apart.

The step that matters

Soak until soft, not soggy. Stale bread absorbs the egg and milk mixture quickly, so it can turn mushy if left too long. Enough soaking gives a moist interior, while the griddle sets the outside.

“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.

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