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Breakfast

Feench Toast

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Feench Toast

Ingredients

Directions

Make the batter

  1. Beat the egg thoroughly in a bowl.

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

  3. Slice the light bread and dip each slice into the mixture, allowing it to absorb some milk.

Cook and serve

  1. Heat a griddle and add butter.

  2. Brown the soaked bread slices on the griddle.

  3. Spread with butter and 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 the slices set when cooked.
Sweet milk
Soaks into the bread, adding moisture and softness to the finished slices.
Light bread
Forms the body of the dish, soaking up the egg mixture before it is browned.
Butter
Fat for the griddle that helps the bread brown and adds richness.

The step that matters

Let the bread absorb some milk before browning. If the slices are dipped too briefly they stay dry in the centre, and if they soak too long they become soggy and may tear on the griddle. Brief, even soaking gives a moist interior and a golden surface.

“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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