French toast is a dish made of sliced bread soaked in beaten eggs and typically milk, then pan fried. This is a revised Italian version of the traditional recipe.

Ingredients

For the liquid mixture

• 100 ml fresh milk
• 2 eggs
• 30 g sugar
• 20 g of butter + butter to grease the pan

For the French toast

• 7/8 slices of dry sliced bread or brioche bread or even stale bread
• 3 medium apples
• zest of half a lemon
• a pinch of salt
• 25 g sultanas
• ground cinnamon to taste

For the garnish

• icing sugar and cinnamon to taste

Preparation methodology

Soak the sultanas in warm water and in the meantime heat the oven to 180°C.

In a large bowl combine the eggs, sugar, a pinch of salt and the zest of a lemon, beat the mixture vigorously with a hand whisk and add the milk until it is well mixed.

Grease the frying pan and quickly soak the slices of bread, previously divided in half, in the liquid mixture. Arrange the soaked slices in the pan following the edge and staggering them between each other.

Wash and core the apples – I left them with the peel – and cut them into thin slices. Place them in the gaps in the bread slices, trying to offset them from each other and put in as much as possible.

Squeeze out the sultanas, put them in the leftover liquid mixture and pour the liquid mixture over the bread slices, distributing it evenly.

Bake for about 20 minutes, until the liquid has been completely absorbed. Remove from the oven and sprinkle with icing sugar before serving.

Tips

If the bread is very very hard – dry bread, for example – consider making one and a half times the amount of liquid mixture, so that the slices are well softened. In this case: let the preparation rest for an hour or so before baking.

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Alice Parretta

Ci sono incontri che ti cambiano la vita, quello con la pasticceria ha cambiato la mia. Nata e cresciuta a Firenze, dopo aver dedicato gli anni di studio a percorsi molto differenti nell’ambito della psicologia e dello sport, si imbatte per caso con i forni e fornelli e scopre la sua vera passione: la pasticceria!
Dopo una iniziale formazione da autodidatta, frequenta corsi di base in alcune scuole fiorentine per poi conseguire il diploma presso l’Accademia Italiana Chef di Bologna, settore pasticceria.
Ama profondamente i libri, i gatti e i carboidrati.
“Il Dolce Di Alice” è il nome del mio blog e dei miei profili social dove pubblicizzo la mia attività come chef pasticcera a domicilio e come formatrice di primo livello che svolgo nella realtà fiorentina.

This recipe was prepared on