French toast soaked overnight. Tender pudding taste recipe-Chinese Food-best chinese food recipes-cooking food

French toast soaked overnight. Tender pudding taste

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The rest of the toast becomes dry, choking and no longer soft. It can't be eaten. This is the high Kwai value method to save the remaining toast. I soaked the toast overnight in advance. The next day, I took it to the mountain for a picnic and fried it. I listened to the chirp of insects and birds. The water was gurgling. I could enjoy the beautiful afternoon tea in the mountain. Choose the one with low sweetness, or you can reduce the sugar content. The dry toast can absorb the egg milk better. More delicate dishes can be served at home~

Cooking ingredients

toast (3.5cm thick slice):2 pieces

butter for toast:two small pieces

Cooking Steps

Step1:Slice the toast 3.5cm thick.

Step2:Add eggs, milk, sugar, salt and vanilla in a large bowl. (here I choose a very strong milk product containing yak milk. The finished product will be more fragrant. No skim milk is recommended.

Step3:Stir until sugar melts.

Step4:Put the toast in a smaller container such as a meal box (it's best to put it just right into the toast. It's convenient for the egg milk to be absorbed). Sieve the egg milk directly on the toast with a sieve.

Step5:My box is a little big. I need to turn it over halfway to make the egg milk absorb more evenly.

Step6:The next day, the egg cream was almost absorbed. The bread looks smaller. It doesn't matter. It's normal.

Step7:Heat the iron pot. Put in the butter.

Step8:Melt the butter on a low heat.

Step9:The custard is soft. Slowly slide it into the pan.

Step10:Fry slowly over medium and low heat until it's set and colored. Then fry it upside down until it's colored on both sides. The toast that shrinks when frying rises slowly again.