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Fkench Toast

A sweetened bread dish made by dipping slices in beaten egg and milk, then frying and serving with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter 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

Prepare the custard

  1. Beat the egg thoroughly in a bowl.

  2. Add the sweet milk and a little salt, and mix well.

Soak the bread

  1. Slice the light bread.

  2. Dip each slice into the mixture, allowing it to absorb some of the milk.

Cook and serve

  1. Heat a griddle and add butter to it.

  2. Brown the soaked bread slices on the hot griddle.

  3. Spread butter on the fried slices.

  4. Serve hot.

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg
Binds the milk and bread together and helps set the slices into a custard-coated structure.
Sweet milk
Provides the liquid the bread soaks up, keeping the slices moist inside.
Light bread
Absorbs the egg and milk mixture, forming the body of the dish.
Butter
Adds fat that helps the surface brown and gives rich flavour.

The step that matters

Brown the soaked bread slices on the hot griddle. The griddle must be hot enough to brown the surface quickly. If it is too cool, the wet custard soaks in and the slices turn soggy and pale instead of golden.

“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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