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German Toast

German Toast is a dish of bread dipped in egg and milk, fried in butter, served with wine sauce or sugar.

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 ↓

German Toast

Ingredients

Directions

Prepare

  1. Dip each slice of bread in a mixture of beaten eggs and milk until softened.

Cook and serve

  1. Fry the slices in a pan greased with butter until brown.

  2. Serve with hot wine sauce or sprinkle with 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. 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

Eggs
Bind with milk to coat the bread and set into a golden custard when fried.
Milk
Thins the egg mixture so it soaks into the bread and keeps the slices moist.
Thick slices of baker's bread
Absorbs the egg and milk mixture and holds its shape as the outside crisps.
Butter
Greases the pan and adds fat that browns the surface and adds flavour.

The step that matters

Fry until brown. Frying over moderate heat lets the egg coating set and brown before the centre dries out. Too little heat leaves the toast pale and soggy, while too much heat burns the outside before the custard sets.

“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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