Let's be honest—most of us think of French toast as soft, sweet, and soaked in syrup. But what if we told you there's a great version, crispy on the outside, chewy on the inside, and still super satisfying?
That's what we discovered with this Crispy French Toast, and it might just become our new favorite breakfast. Whether we eat it plain, with spreads, or turn it into a sandwich, it's just too good to miss!
Why We Love This Toast
This version of French toast is different from the usual custard-soaked slices. Instead of sugar and cream, we focus on fermentation and texture. The result? A crunchy crust, a chewy middle, and a flavor that goes perfectly with both savory and slightly sweet toppings. What's more, it uses no sugar and almost no oil—perfect for those of us trying to eat cleaner but still enjoy delicious food.
Ingredients That Make It Work
We use a two-step dough: a starter (poolish) for deep flavor and a main dough to build structure. Here's what we need:
Poolish Starter:
- 50g bread flour
- 50g water
- 1g dry yeast
Main Dough:
- 125g bread flour
- 125g French bread flour
- 165g water
- 5g honey
- 5g milk powder (or 5–10g milk)
- 7.5g fresh yeast (or 3g dry yeast)
- 5.5g salt
- 5g unsalted butter
All ingredients are easy to find and pantry-friendly. The honey helps fermentation (but doesn't make it sweet), and the tiny amount of butter brings just enough richness.
Let's Bake It Step-by-Step
Step 1: Make the Poolish
Mix the starter ingredients and let it sit at room temperature (about 25°C) for 3 hours. You'll see bubbles and a stretchy, web-like texture when it's ready.
Step 2: Hydrate the Main Dough
Mix the flours, water, honey, and milk powder from the main dough. Let it sit in the fridge for 3 hours. This resting time allows the flour to fully absorb the moisture, giving the toast a great structure.
Step 3: Mix and Knead
Combine the chilled dough with the poolish and yeast. Knead until elastic. Add salt, knead again, then work in the butter. Knead until the dough is smooth and stretchable.
Step 4: First Proofing
Let the dough rise until it doubles (about 1 hour). Gently press out air and let it rest for another 30 minutes.
Step 5: Shape and Second Rise
Divide the dough into two pieces, shape into balls, and place them in loaf pans. Let them rise again until 80–90% full (about 75 minutes).
Step 6: Bake to Golden Perfection
Preheat the oven to 220°C (428°F). Spray the dough with water and bake for 20 minutes. Then lower the heat to 190–200°C (374–392°F) and bake another 15 minutes. If it browns too fast, cover loosely with foil. After baking, tap the pan lightly and cool the bread on its side for a crisp crust.
Tips for Toast Success
- To keep the dough moist while proofing, place it in the oven with a bowl of hot water.
- Use a bread machine for easier kneading and proofing.
- Be patient! This dough rises slowly because it's low in sugar and oil. But trust us—the final texture is worth the wait.
Serving Ideas We Love
This toast is great on its own, but we love slicing it thick and pairing it with:
- Scrambled eggs and avocado
- Peanut butter and banana
- Grilled veggies and hummus
- Or just a drizzle of honey or olive oil
It holds up beautifully as a sandwich base or as a simple, satisfying breakfast with a warm drink.
Let's Bake This Together!
So, Lykkers, are you ready to make a toast that's healthy, crispy, and easy to whip up? This recipe brings us a fresh way to enjoy breakfast without any guilt. Try it out and share your results—did you add any special touches or flavors?
Let's keep exploring tasty, wholesome recipes side by side. This crispy French toast is just the beginning—let's turn every meal into a joyful moment in our kitchens!
