When we talk about the Double Dipped French Toast, we think of a new take of the traditional French Toast dish. This comfort food dish takes us back to our worry-free childhood when French Toast was an afternoon snack. It was nicely fried in a pan and served with sprinkled brown sugar on top, everything a child needs to get into the late afternoon playing mood. The Double Dipped French Toast is fun to make and is worth trying.
- What is the French Toast?
- 🍞What type of bread do I need for the Double Dipped French Toast?
- 🧈Do I have to use butter?
- 🥛What type of milk I should use?
- 🍳Can I use a griddle or a nonstick frying pan?
- ❓Why my Double Dipped French Toast is soggy?
- ❔Can I freeze the French Toast?
- 🍯What syrup should I use?
- 🍞Can I make the Double Dipped French Toast vegan?
- 🍭Special ingredients
- Why we love 💕this recipe
- 🕐How to make this recipe
- The Double Dipped French Toast
What is the French Toast?
It is unclear when the French Toast originated. Food historians believe that it was first made in the Roman Empire. Romans would soak bread in a mix of eggs and milk, then fry it in butter or oil.
The earliest known reference to French toast comes from Apicius, also considered to be the first cookbook author. His collection of recipes dating from the Roman Empire is known as De re culinaria (On the Subject of Cooking) and thought to have been compiled in the 1st century AD.
One of his recipes is described as “aliter dulcia”, meaning “another sweet dish”.
296 Another Sweet Dish
Break slice fine white bread, crust removed, into rather large pieces which soak in milk and beaten eggs fry in oil, cover with honey and serve.
The name French toast is said to have been used first in England in the 17th century before the recipe crossed the ocean to land in America with the early settlers.
Legend has it that French toast originates in America. In 1724, Joseph French, a chef, is claimed to have invented the recipe, but failed to spell the name of the dish properly. He named it “French toast”, forgetting the apostrophe that would have made him its godfather and the legitimate owner of the recipe. The “French toast” as a dish first appeared in The Encyclopedia of American Food and Drink in 1871.
The French call this dish pain perdu, or “lost bread”. In order to save the stale bread, they reinvented it by soaking it in mix of eggs and milk. According to the Oxford Companion to Sugar and Desserts, the pain perdu was made in Orleans and became a popular breakfast dish. “The New Orleans French Bread was a light, airy loft with a shattering crust that becomes stale within 24 hours so it was soaked in eggs and sugared milk, laced with vanilla and brandy, then fried and served with cane syrup for breakfast.”
There are of course plenty of variations of this comfort dish around the world. But the basic recipe ingredients are the same: bread soaked in a mixture of eggs, milk and sugar, then fried and served with some sort of syrup.
The Double Dipped French Toast is a recipe with a twist. All you have to do, is to dip the toast in the mixture twice.Jump to Recipe
🍞What type of bread do I need for the Double Dipped French Toast?
Many home cooks ask that what kind of a bread they should use. For the starters, you will need a bread that is sturdy, dry and thick that will absorb the batter so for the toast to turn out well in the end. You can use the simple classic bread which you probably buy regularly. The Texas Toast White Bread is an excellent choice as this bread is thickly sliced and will easily absorb the batter juices.
You can also use challah or brioche. Both of them are thick enough so they will not fall apart after frying and their sweet flavor makes them a good choice. As does the Hawaiian bread, the fluffy, eggy and sweet alternative. But these breads contain sugar, eggs and butter therefore, they have more fat and sugar than regular bread. So, if you keep an eye on your calories, maybe you should avoid them.
Sourdough bread is another good candidate for the recipe as it has all the elements of a classic white bread in addition to its tanginess that will bounce off the sugar flavors.
We used Japanese-style white bread also known as Shokupan for a change. It worked out well!
Whatever type of bread you choose, make sure that you let it soak enough time in the mixture and double dip it!
🧈Do I have to use butter?
The other question is usually about butter use in the Double Dipped French Toast. Butter adds on the creamy element when the toast is fried but if you don’t like it, you can use oil instead. Keep it in the same quantity. If you decide to use butter, make sure that is unsalted, otherwise the toast will have a savory flavor.
🥛What type of milk I should use?
Whole milk! Avoid low fat or skim milk because you need the necessary fat to make the custard thick and flavorful. Many use half & half or cream but both contain more fat. Evaporated milk is another option that will add on the creaminess of the French Toast. I personally wouldn’t use condensed milk as it will make the toast very sweet.
🍳Can I use a griddle or a nonstick frying pan?
Griddle is the best if you decide to cook larger quantities at a time. In addition to French Toast, griddle is used for pancakes, fried eggs and sausages. If you don’t have a griddle, you can easily use a nonstick frying pan. This is better for smaller portions but it does the job. Make sure that you keep temperature to 350° F for both. This temperature will allow the toast to be golden brown without burning on the outside.
❓Why my Double Dipped French Toast is soggy?
Traditionally, Double Dipped French toast should be juicy enough in the middle and crunchy on the outside. If your toast is soggy is either because you use larger portions of the egg and milk mixture or you soak the bread longer.
The idea of the double dip is that the double coating in the mixture will make the toast absorb a larger quantity and therefore make the toast juicier but not soggy.
❔Can I freeze the French Toast?
You can definitely freeze the French toast if you wish. You will have to cook it first in advance following the recipe and let it cool off for about two hours and then place it in the freezer for a later day.
Ideally, place the French toast in a Ziploc freezer bag or cling wrap to keep them airtight. Food experts say that we shouldn’t keep food in the freezer for more than three months but I would only keep them for a month to preserve their flavor.
Similarly, you can keep them in the fridge but no more than two days. Then the toast will become stale.
🍯What syrup should I use?
French toast is often used with maple syrup but you can use any syrup that you like. Simple syrup, agave nectar, date syrup, coconut nectar or honey are all good choices. You can also use brown, powdered or coconut sugar for a different take. We used date syrup for our WD recipe and we like it.
🍞Can I make the Double Dipped French Toast vegan?
If you are vegan or you have vegan guests, you can create a vegan version of the Double Dipped French Toast. You can simply use egg substitute or aquafaba instead of eggs and use a plant-based milk. Almond milk will add some nuttiness to the batter but coconut milk will make it creamier. Make sure that the sugar or syrup you use for serving is vegan as well.
In addition, you shouldn’t use any brioche or challah bread as they are both made with butter and eggs. And instead of butter, use a plant-based spread or coconut oil.
The recipe won’t have the same flavor and taste as the traditional one but it will be equally appetizing.
We took some risks and made this recipe with one-of-a-kind ingredients. See the list below:
- Japanese-style white bread also known as Shokupan. This fluffy, milk bread is airy and light and can be one of the best options for the Double Dipped French Toast. Challenge? This texture makes it sensitive to heat so you will have to remove it before it is burnt. You can find it in local Asian markets, Asian bakeries and online grocery stores.
- We serve the toast with date syrup for a twist!
Why we love 💕this recipe
- It’s easy to make and you can freeze it
- It tastes really good
- It reminds us of our childhood afternoon treats
🕐How to make this recipe
- Mix eggs and milk well and add the spices
- Dip the toast in the batter, fry, then dip again
- Remove and serve immediately or let the toast cool and freeze for a later use
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
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Do you need breakfast ideas? Check this Buttermilk Scones recipe
The Double Dipped French Toast
- nonstick frying pan
- 4 large eggs
- 3 tablespoons whole milk
- ½ teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 6 bread slices, ¾ inch thick Japanese-style white bread
- 2 to 4 tablespoons butter
- date syrup to serve
- Preheat a frying pan over medium heat
- In a bowl, mix well milk and eggs together
- Add all the spices including ground cinnamon and vanilla extract to the bowl. Whisk until the mixture is smooth and no egg yolk remains
- Pour the batter into a pie plate
- Place each bread slice in the mixture. Soak each side of the bread for about 10 seconds until moistened
- Melt butter in the nonstick pan and wait until is sizzling
- When is ready, place bread and cook both sides until are light brown for about 4 minutes
- Remove bread from the pan, dip the slices again in the mixture as before and repeat the same cooking process
- Once both sides are cooked nicely, take them out from the pan and serve them with your favorite syrup
- You can freeze the toast for up to a month or keep it in the fridge for a couple of days.
- We didn’t add any sugar in the mixture as the serving syrup of your choice will satisfy your sweet tooth. Let’s keep sugar to the minimum!
- We use date syrup for this recipe and the Japanese-style white bread Shokupan
- Don’t overcook the bread slices or make them more brown than normal. Just keep them light brown. Overcooking them, they will become hard and dry without the juicy flavors.