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You are here: Home / Brunch Navideña / French Toast (Receta Simple)

French Toast (Receta Simple)

29/01/2012 Lauren Aloise 43 Comments

Brunch de San Valentín: French Toast Simple!

French Toast (literalmente tostada francesa) es un desayuno típico americano, normalmente hecho los fines de semanas, para las ocasiones especiales, y para el brunch. French toast sería el desayuno perfecto este Día de San Valentín para sorprender a tu pareja o familia!

French toast es un desayuno simple y rápido de hacer. Hay muchas versiones, muchas opciones para guarniciones, y muchas recetas. Pero vamos a empezar con la receta de French Toast más básica, típica, y (en mi opinión) buena. Dulce y esponjosa, esta receta de French Toast es para empezar el día super bien!

Ingredientes (Para 2 Personas):

  • 2 huevos
  • 80 ml leche (normalmente uso leche entera)
  • 1 cucharita de canela
  • 1 cucharada de azúcar
  • 4-6 rebanadas de pan, aquí en España uso Pan de Pueblo y en EEUU uso cualquier pan “rústico” (mejor usar pan del día antes, debe estar un poco seco)
  • Mantequilla sin sal
  • Maple Syrup (Jarabe de Arce)/Miel y Plátano/Nutella y Fresas/Frutas del Bosque y Nata…
  • Azúcar Glacé

Receta:

  1. Bate bien los huevos, leche, azúcar y canela.
  2. Calienta un sartén con un poco de mantequilla.
  3. Moja las rebanadas del pan, dejando que absorben un poco del liquido (pero sin dejar que se deshagan!)
  4. Ponlas inmediatamente en el sartén caliente y fríelas unos minutos por cada lado hasta que queden bien doradas.
  5. Sirve con mantequilla y sirope (o con una de las otras combinaciones dada arriba!)
  6. Decora con un toque de azúcar glacé.

French toast es un desayuno delicioso y la solución perfecta para pan duro. A mí me impresionaría mucho que alguien me lo hiciera para El Día de San Valentín…!

Si te gusta la receta de French Toast, por favor pincha abajo Me gusta o Tweet para compartirla y apoyarme! No olvides suscribir también a Recetas Americanas en Facebook!

 

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Lauren Aloise
Sígueme!
Lauren Aloise
Soy Lauren y estoy muy orgullosa de la cocina americana! Y espero que con mis auténticas recetas americanas puedas descubrirlas tu misma.
Lauren Aloise
Sígueme!
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Comments

  1. Cassandra says

    30/01/2012 at 06:25

    Ahhh, this reminds me of the time a co-teacher told me that torrijas were FAR superior to American French toast. And then she spent an entire ten minutes spelling out the exact recipe of my family’s French toast.

    Cute presentation of the recipe, btw! Love the idea of serving this for Valentine’s Day, why wait for Semana Santa to have ’em?

    Reply
    • Lauren Aloise says

      30/01/2012 at 06:56

      That’s funny! Technically Torrijas are prepared quite differently than French Toast and would be completely fried in olive oil. The torrijas I’ve had in Andalusia have been delicious– but absolutely soaked in honey! Also, they eat them cold which I found strange. I sometimes brought one home and microwaved it! French toast is delicious all year, forget Semana Santa! Jajaja….

      Reply
    • chiky says

      14/04/2013 at 11:22

      Torrijas are okay but too heavy for my taste, they are a good light dinner option since they are cold hummm.
      French toast , on the other hand are just perfect for a nice and warm enjoyable breakfast!!!!!!!!!

      Reply
    • chiky says

      14/04/2013 at 11:37

      sorry love but there is a great difference between “deep fried in oil torrijas” and “french toast that are grilled with just a bit of margarine”
      Another difference is that torrijas are dipped in a lot of milk and one egg while french toast is dipped in a mixture with more eggs than milk.
      A third difference; while torrijas are dipped in milk, egg and sugar, french toast is dipped in eggs, some milk and spices (cinnamon, vanilla and others) mixture. (original french toast recipe do not have sugar in the mixture either) xxxxxooooo

      Reply
      • Paloma says

        30/10/2017 at 20:01

        My Dear,

        In fact french toasts and ‘torrijas’ are not the same. But your torrijas recipe is not exactly as you say. It needs spiced milk and you will never mix milk and egg. Shortly, torrijas consist on:

        – Mixture of milk, cinnamon (needed) and sugar (needed), not a single egg. You can add other spices if you like, like vanilla (not needed). In order to make the mixture good, you can boil it and then let refresh.
        – Rustic, thick baguette, better from the day before, and never sliced bread. Then dip the bread into the spiced milk. And wait until milk fills all the bread inside. This is very important.
        – Then you cover the milky bread with the beaten egg (just cover, not fill) and fry it in olive oil.
        – After that, you can top it with sugar or whatever sweetener you want (at home we use a homemade syrup) and let refresh. (Or let refresh and after you drop the sugar.) You then put it into the fridge. Usually we eat them fresh since they are a dessert.

        Torrijas are originally from the center of Spain (Castilla), Madrid for instance. You probably won’t find it in Barcelona. First recipe was found in 1607.

        They can be milk torrijas or wine torrijas. I’ve never cooked wine torrijas.

        Cheers 🙂

        Reply
  2. Reg of The Spain Scoop says

    30/01/2012 at 08:00

    I just made French Toast yesterday for my sweetie, who is Spanish. He’d never had them. Told me he liked them better than pancakes! lol

    Reply
    • Lauren Aloise says

      30/01/2012 at 12:05

      That’s funny! I was always I die hard pancake girl, but lately I’ve been kind of obsessed with french toast! I want to try stuffed French Toast next time…

      Reply
  3. El dulce mundo de Nerea says

    17/02/2013 at 22:41

    Nunca he probado las French Toast y creo que voy a empezar con las tuyas, ¡me han encantado! Tengo una preguntita: ¿vale con pan con semillas en la miga? ¡Un beso!

    Reply
    • Lauren Aloise says

      18/02/2013 at 10:19

      Si vale, aunque a lo mejor da un sabor un poquito raro!

      Reply
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  6. Austin Cooper says

    29/03/2013 at 12:55

    Nice simple recipe – I like to add some good Mexican vanilla into the mix. Gives a great taste to the French Toast. Thanks for sharing and Happy Easter. A

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    07/09/2013 at 17:14

    Eso es mi pueblo son torrijas de toda la vida

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  16. Maria C. says

    26/07/2015 at 10:57

    Las he desayunado hoy con mi papá y ambos hemos disfrutado muchisimo del sabor, con platano y miel y con platano y chocolate. Las añadiremos a nuestra lista de desayunos preferidos. Aunque se parezcan a nuestras torrijas tradicionales, son significativamente diferentes, deliciosas. Un gran acierto. Felicidades

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  17. javo says

    14/09/2015 at 00:37

    gracias por el artículo. sartén es femenino, por cierto. las diferencias que veo con las torrijas son el grosor (las torrijas se hacen con pan de barra, normalmente pan de leche, y son más gruesas), el modo de cocinarlas (las torrijas se fríen en aceite, no se tuestan en mantequilla), y la forma de servirlas (las torrijas se dejan reposar en la nevera un día para que cojan más sabor, y se comen frías como postre). por lo demás, aunque quizá cambie la proporción de huevo, el rebozado y algún ingrediente, creo que son lo mismo.

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  18. Eduardo Tch says

    28/01/2016 at 20:08

    Hi!

    Thanks for your post. I cooked French Toast by myself and I think I did a good job!

    Since I was in the States, a few years ago, I haven’t eaten them again.

    I hope to cook other food from your blog 🙂

    Cheers!

    Reply
    • Lauren Aloise says

      30/01/2016 at 20:24

      Thanks for commenting!

      Reply
  19. sandra says

    29/02/2016 at 14:11

    Si os gusta la french toast tenéis que probar el croissant french toast, todavía más delicioso. Os lo recomiendo 😉

    https://justfoodlovers.wordpress.com/2016/02/24/croissant-french-toast/

    Reply
  20. Carlos says

    10/11/2016 at 12:11

    Increible! Me acabo de hacer unas, y quedaron exquisitas.
    Gracias

    Reply
  21. Paloma says

    30/10/2017 at 20:09

    ¡Gracias por tu receta, Lauren! Siempre he tenido curiosidad por ellas, porque las comparan mucho con las torrijas y creo que no tienen tanto que ver. Además son mucho más fáciles de cocinar, lo cual anima a probarlas. Un buen día las prepararé; lo malo es que los lácteos me sientan fatal. Intentaré hacerlas veganas, a ver qué tal.

    ¡Un saludo!

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