The dish we now know as French toast originated in a 4th-century Roman cookbook, which described soaking pieces of white bread in milk and beaten egg, then frying it in oil and covering it with honey. As for why we call it French toast, legend has it that a New York man named Joseph French introduced the comfort food in 1724, but left off the "'s” from French’s toast when he was naming it. So, what’s the best way to make French toast? When a meal is made mostly of bread, the bread choice matters. Brioche is traditional for French toast, but from a nutritional point of view, sourdough and whole grain breads are better options. That’s because they provide you with fiber, phytonutrients and more vitamins and minerals than white bread, including brioche. If you’re trying to cut down on sugar, use cinnamon and vanilla extract, which add a sweet flavor without sugar. Cook it on medium heat in a nonstick skillet. The key is steady, moderate heat. If the pan is too hot, the outside gets dark before the custard in the middle has a chance to set. If you’re making French toast for a crowd, baking it on a sheet pan is an easy option. You get good browning without standing over the stove cooking every slice. Follow these directions and you won’t regret it.
