Now let’s cook
French toast. Bread from the pan goes back into the pan: taba nan is baked between two pans, and we slice it, soak it in milk and eggs and fry it in butter.
Ingredients
- 400 g taba nanA Kazakh bread baked between two pans (taba means pan), with a golden crust outside and a soft crumb inside. For the toast, use a ready-made taba nan from a bakery or shop.
- 100 g eggLarge hen’s egg, about 50 g without the shell.
- 400 ml milkCow’s milk of any fat content; it is whisked with the eggs to soak the bread.
- 50 g sugarWhite granulated sugar.
- 2.5 ml ground cinnamonReady-ground cinnamon.
- 0.5 ml fine saltFine table salt.
- 50 g butterButter made from cow’s milk.
Method
Crack the eggs into a deep bowl and whisk them lightly. Pour in the milk, add the salt, sugar and cinnamon, and whisk again until the sugar dissolves.
Cut the taba nan across into slices 1.5 cm thick, leaving the crust on. Halve the longest slices from the middle so that they fit in the pan.
Set a frying pan over a medium heat and melt half of the butter in it.
Lay as many slices in the mixture as will fit in the pan and leave each side in it for 30 seconds: the crumb should soak up the mixture, but the slice should not go soggy and fall apart.
Put the slices in the pan and fry for about 3 minutes, until the underside is golden, then turn them over and fry for 3 minutes more.
Push a thermometer into the middle of the thickest slice from the side: it should read at least 74 °C. If it is lower, turn the heat down, keep frying and turning, and check every minute until it reads 74 °C.
Melt the rest of the butter, then soak, fry and check the remaining slices the same way. Serve the toast hot.
Safety
Fry the slices until the middle of the thickest one reaches at least 74 °C.