Skip to main content
Main

Gebman Toast

A toast made from stale bread soaked in sweet milk and egg, baked, and topped with a butter-sugar-sherry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Gebman Toast

Ingredients

Directions

Prepare the bread

  1. Slice the stale bread.

  2. Soak the sliced bread in sweet milk mixed with a beaten egg for about 1 hour.

  3. Lay the soaked bread on a molding board to dry.

Bake and make the sauce

  1. Bake the dried bread on a pancake griddle until golden.

  2. For the sauce, mix the butter and sugar until creamy.

  3. Add the beaten egg yolk and sherry wine, then fold in the beaten egg whites.

Serve

  1. Serve the sauce hot over the baked bread.

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

    Shared aroma: 2-undecenal (sweet).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

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

What each ingredient does

Stale bread
Its dry, firm crumb soaks up the milk custard without falling apart.
Milk and egg
The egg sets the milk into a custard that softens the bread and helps it brown.
Butter and sugar
Creamed together, they form the base of the sauce, adding richness and sweetness.
Egg whites
Folded in, they add airiness and lightness to the sauce.
Sherry wine
Adds acidity and a distinctive aroma to the sauce.

The step that matters

Folding in the egg whites. Egg whites hold air only when whipped and folded gently; stirring them in roughly deflates the foam and the sauce loses its lightness.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes