Marbled French Toast


Marbled French Toast

A friend of mine Andes introduced me to this lovely Japanese (?) bread from Uwajimaya. She said it makes great bread for¬†French Toast. I used Alton Brown’s recipe and I thought it was quite tasty ūüôā The baking at the end sealed the deal. Here’s my simplified version for 2-4 people:

1/2 cup milk
1 large egg
1 tablespoon honey, warmed in microwave for 20 seconds 
dash sea salt
4 (1/2-inch) slices day-old marbled bread (left out)
2 tablespoons butter

In a medium size mixing bowl, whisk together the milk, eggs, honey, and salt. Pour into a shallow bowl with a flat bottom. I warmed up the honey and milk (no eggs yet) together for 30 seconds to soften the honey.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Bake all slices together for 5 minutes in the oven. Serve immediately with maple syrup, whipped cream or fruit.

This entry was filed under: PDX local


  1. Francis
    Posted May 2, 2009 at 8:57 am | Permalink

    looks yummy, what does leaving it out do?

  2. Posted May 2, 2009 at 9:11 am | Permalink

    Leaving it out dries it up so it does not get too soggy. What you get is a toast that is crunchy outside and chewy inside.

  3. Francis
    Posted May 18, 2009 at 8:21 am | Permalink

    why do you fry it and then bake it?

  4. Posted May 19, 2009 at 9:38 pm | Permalink

    Baking seals the moisture in and the custard gets baked.