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Dessert

Golden Toast

A quick fried bread dish soaked in milk and egg, served with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Golden Toast

Ingredients

Directions

Prepare

  1. Cut the bread into thin slices.

  2. Remove the crusts.

  3. Soak the bread in milk flavored with your chosen essence.

Cook and serve

  1. Beat the egg.

  2. Dip each slice of bread into the beaten egg.

  3. Fry the slices until they are golden.

  4. Serve with powdered loaf sugar sifted over the top.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + vanillatop 16% of all pairs
    Smell alikemoderate
    Cooked together497 recipes

    Shared aroma: methyl cinnamate (strawberry).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Bread
Forms the body of the dish and soaks up the milk and egg mixture.
Milk
Soaks into the bread, keeping the slices moist as they cook.
Egg
Coats the bread and sets during frying, giving a tender interior and a firm surface.
Powdered loaf sugar
Adds sweetness on the finished slices.

The step that matters

Fry the slices until they are golden. Frying over heat that is too high browns the outside before the egg has set in the centre, while low heat leaves the slices pale and soggy. Medium heat lets the egg set and the sugars in the surface brown evenly.

“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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