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Fried Toasts

Fried toasts are bread pieces soaked in cream, eggs, wine, nutmeg, sugar, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Fried Toasts

Ingredients

Directions

Prepare

  1. Cut the bread into round or oblong pieces, nearly 1 inch thick.

  2. Soak the bread pieces in a mixture of cream, beaten eggs, white wine, grated nutmeg, and pounded sugar for 4 to 5 hours.

Fry and serve

  1. Heat butter in a pan and fry the soaked bread until light brown.

  2. Serve with a sauce made from wine and sugar.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Eggs
Bind the soaking mixture and help the bread set and firm when fried.
Cream
Adds richness and moisture so the bread soaks up a custard-like filling.
Bread
Provides the body that absorbs the soaking mixture and crisps in the butter.
Pounded sugar
Sweetens the soaked bread and helps it brown in the pan.

The step that matters

Frying the soaked bread until light brown. Moderate heat in butter browns the sugared surface before the soaked centre cooks through. Too high a heat scorches the outside while the inside stays wet and custardy.

“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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