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Fried Toasts

Slices of bread soaked in cream, eggs, wine, nutmeg, and sugar, then fried.

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.

Soak

  1. Soak the bread in cream, mixed with eggs, white wine, nutmeg, and sugar for 4-5 hours.

Fry and serve

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

  2. Serve with a sauce made of 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 custard and help the toasts set and hold together when fried.
Cream
Soaks into the bread to add richness and moisture for a tender interior.
Bread
Absorbs the custard, then browns in the butter to form a crisp outside.
White wine
Adds acidity and aroma that balance the sweetness of the sugar.
Sugar
Sweetens the soaking mixture and aids browning of the fried toasts.

The step that matters

Frying the soaked bread. Bread that is heavily saturated can break apart, and butter that is too hot can darken the outside before the interior sets. Medium heat lets the egg custard cook through while the surface turns light brown.

“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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