French toasts are famous all over the world. In Norway and Germany it's called "arme riddere/arme ritter". After making Aji de Gallina we had a lot of white bread left. Since Tostadas Francesas are Pepe's favorite we decided to make it his last meal in Oslo this visit.
Good ingredients are always key. The bread can be cheap and even dry, but use good quality milk from Røros and fresh organic eggs.
1dl whole milk
Salt and pepper
Crack the eggs and whisk together, then add the milk and salt and pepper. Whisk carefully as you don't want it to get foamy. Heat the pan and add some butter.
Pass the egg mix into a flat container, or big plate with tall edges. Soak the bread on each side until you see that there are no dry parts. Don't leave it to soak too much, because it will get impossible to move without breaking. My trick is to lift a corner... If the bread is getting too heavy to lift, then remove it.
Put them right away in the pan and just flip them once it is golden. Don't over cook. It is supposed to be a bit "raw" in the middle.
Add your favorite honey over it and Enjoy!
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.