French Toast
フレンチトースト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
French toast turns up on preschool menus both as a breakfast-style main and as an afternoon snack, and it rarely comes back on the plate. The bread is cut into small pieces first so it soaks up the egg and milk evenly and is easy for small hands to pick up, and the batter is only lightly sweetened, so the flavor stays mild. A gentle turn in butter until golden gives it a soft, custardy middle that is just right for young children.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gwhite sandwich bread
- 22.5 gegg
Seasonings
- 45 gmilk
- 5.4 gsugar
- to tasteunsalted butter
Directions
- 1
Cut the bread into 4 equal pieces.
- 2
Crack the egg into a bowl and beat it, then add the milk and sugar and mix well.
- 3
Soak the bread from step 1 in the egg mixture from step 2 for about 1 1/2 minutes on each side.
- 4
Melt the butter in a frying pan, add the soaked bread from step 3 and cook on both sides until golden brown.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 192 kcal | 384 kcal | 192 kcal |
| Protein | 8.3 g | 16.5 g | 8.3 g |
| Fat | 5.9 g | 11.7 g | 5.9 g |
| Carbohydrates | 29.3 g | 58.5 g | 29.3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 69 mg | 138 mg | 69 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 192 kcal | 8.3 g | 5.9 g | 29.3 g | 0.8 g | 69 mg | 0.6 mg |
| 1 adult serving | 384 kcal | 16.5 g | 11.7 g | 58.5 g | 1.5 g | 138 mg | 1.2 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
