French Toast 2

After the french toast experience at HK Cafe last week, I decided to resurrect my French Toast experiments. A summary of what I did last time:

Experiment #1

Coat bread with egg wash, and then dip in corn flour and pan fry.

Experiment #2

Coat bread with egg wash, then dip in normal flour and pan fry.Between these 2, the different isn't entirely discernable. With corn flour, the flour amalgamates easily with the egg wash, making the coating slightly crunchy but smooth. With plain flour, the flour acts as a separate coating by itself and you can still see the flour bits on the bread, not so pretty. However, it's most crispy than corn flour, probably because it doesn't amalgamate with the egg.
Experiment #3
Combine the corn flour and normal flour into the egg and beat. There will be lots of little lumps.This was the worst of the lot, didn't make it any more crispy, looked ugly (uneven finish) and just made the bread a bit 'tough' to chew on.

Outcome:

So I think the best compromise is still to coat with corn flour. Pretty and yet slightly crispy.

This time I did something different.

Ingredients

6 slices of bread

4 eggs

3 tsp of cornflour

2 tsp of cinnamon

Method

1) Combined 1 teaspoon of cornflour with 1 egg.

2) Buttered the bread on both sides, using the idea from Bread & Butter pudding

3) Turn the heat up on high otherwise the toast will never brown. While I fried 1 slice (cut diagonally into 2), I let the next one soak in egg.

4) Fry until golden and serve with condensed milk or honey or both! :)