French toast is one of those delectable dishes that combines sumptuous richness with just the right amount of sweetness to keep you wanting more. Knowing when to add the sweet ingredient in the dish, on the other hand, makes all the difference in how it comes out.
Continue reading to learn how to create sweet French toast without it getting too cloying or burning in the pan during cooking. We’ll also discuss several sugar-free options that can replace typical sweeteners without sacrificing taste!
- How Can You Sweeten French Toast?
- When Should You Add Sweetener to Your French Toast?
- Final Thoughts
- What is the secret to making good French toast?
- What can you put on French toast instead of syrup?
- What is a good substitute for honey in French toast?
- Is French toast supposed to taste sweet?
- How do you make French toast less bland?
- Why does restaurant French toast taste so good?
- What tastes good with French toast?
- Why does my French toast taste bland?
- What is the most common mistake in making French toast?
- What else can you put in French toast?
How Can You Sweeten French Toast?
Most of us grew up with French toast drenched in syrup, but that’s not the only way to sweeten it! There are several methods to add sweetness to your French toast. Let’s go over them one by one.
1 – Sugar
The classic recipe for pain perdu (French toast) calls for dipping stale bread in an egg custard flavored with sugar before cooking it.
This is the easiest technique to make sweet French toast, but it has drawbacks. Although sugar is a fantastic sweetener, adding it in the custard might cause the French toast to burn, particularly if the heat is not controlled carefully.
The sugar melts slowly at a low temperature and gradually caramelizes. Because it is liquid, it produces a crust on the surface of the bread, which may quickly become black.
That is why it is recommended to use just a couple of teaspoons of sugar in your egg custard, and then add extra to garnish after it has been removed from the heat while serving.
In this situation, a heavy coating of powdered sugar or a brief dip in cinnamon sugar will give you a churros-like crunchy crust.
2 – Honey
Honey is another typical sweetener for French toast. Aside from being in liquid form, which makes it simpler to combine, it may also provide a bit more interest to the taste than plain old sugar.
There are many different types of honey that may be used to spice up your French toast. Clover, wildflower, and alfalfa honey are all excellent cooking honeys.
To obtain the maximum taste, choose something raw and local. I like orange blossom honey because of its refreshing, slightly acidic tang and flowery aftertaste.
Honey may be incorporated into the custard like sugar or used as a syrupy drizzle after the French toast is removed from the heat to sweeten it. The latter will result in a less caramelized crust, but it may lead the toast to get mushy if not served immediately.
3 – Maple Syrup
French toast and maple syrup are a combination made in gastronomic heaven, much like pancakes and waffles.
Aside from being a traditional breakfast taste, maple syrup perfectly complements the buttery richness of French toast.
It has an almost resinous nuttiness that cuts through the heavy eggy bread because it is made from maple tree sap that has been cooked down to concentrate its sugar content.
Pairing the sweet French toast with a savory component, such as crispy bacon or sausage patties, then sprinkling it with maple syrup, is practically criminally good. You’ll thank me later if you try this at your next breakfast or brunch party!
4 – Agave Nectar
Agave nectar (also known as agave syrup) is a fantastic sweetener for French toast, much like maple syrup. Just keep in mind that it is 1.41.6 times sweeter than sugar, and you don’t want your French toast to become cloying!
Agave nectar comes in a variety of colors, each with its own taste profile:
It has a generally neutral taste and is usually used in drinks as a replacement for simple syrup.
If you don’t like a strong agave taste, this one is a touch more caramelly and may be used to sweeten French toast.
It is the closest thing to maple syrup since it is unfiltered and has a richer, more caramel-like taste. Most people flavor their French toast, pancakes, and waffles directly from the bottle.
Processed at a significantly lower temperature to preserve the majority of the natural probiotic enzymes found in agave. However, since it lacks taste, it may not be the greatest option for your French toast.
Agave is an excellent vegan replacement for honey, but it is not a health food in and of itself. Because of its high fructose content, it is comparable to High Fructose Corn Syrup (HFCS), which may have certain negative health consequences if consumed in large quantities.
5 – Stevia
Stevia may be a fantastic alternative for sugar and other high-calorie sweeteners for persons who have diabetes or just wish to reduce their sugar consumption. Because it is available in the form of food drops, it may be used to sweeten the egg custard in which the bread is dipped, making the French toast sweet.
Stevia is 50 to 300 times sweeter than sugar, so you need far less of it than with other sweeteners. Simply follow the package instructions and replace the number of teaspoons required to sweeten the egg custard with the appropriate quantity of stevia.
It delivers a somewhat different sweetness than conventional sugar, as do other sugar alternatives. Some individuals report a little bitter aftertaste, so test it in a beverage first to see if you like it before making French toast with it.
When Should You Add Sweetener to Your French Toast?
Almost all of the aforementioned possibilities may be used to sweeten the egg and dairy combination used to soak the bread before cooking or as a topping once the French toast is done.
Choosing which path to pursue is determined by a number of factors, including the likelihood of caramelization or burning, the capacity to control the sweetness level, and the final appearance of the completed meal.
Lets discuss each one:
Sugar, honey, and maple syrup all contain glucose, which melts and loses water molecules when heated, resulting in a less sweet, more bitter substance known as caramel.
If you use the entire quantity of sugar required to sweeten the French toast in the egg custard, the sugar will darken and even burn on the top by the time the raw egg boils through.
That is why it is preferable to use a part of the sugar in the custard and the remainder as a garnish or topping when serving.
If you’re cooking French toast for a crowd, you won’t be able to obtain the precise sweetness preference of each and every one of your visitors.
That is why there are syrup bottles and sugar dusters! Allow them to modify the sweetness of their French toast to their preference to ensure that everyone is pleased.
However, it won’t hurt to start with a little bit of sugar in the custard to get things rolling and offer a strong foundation. You may also add vanilla extract and cinnamon to the concoction while you’re at it, since both improve the feeling of sweetness.
You’ve probably heard the expression “we eat with our eyes a million times,” and it’s sort of true. More often than not, we gravitate toward food that is presented in an enticing manner.
That’s why a couple of pieces of French toast with a pat of butter on top and syrup spilling down the edges, or with mixed berries and powdered sugar, will always be appealing. My mouth waters just thinking about it!
So, syrup or powdered sugar on top of French toast performs two functions: the practical one of sweetening the food and the visual one of signaling that the dish is sweet.
If you can’t use sugar, honey, or syrup to sweeten your French toast for health reasons, use fresh fruit as a garnish with your favorite no-calorie sweetener. It will be sweet and beautiful.
Never underestimate the power of food styling; it is much more powerful than you realize!
Learning how to create sweet French toast will provide you with a plethora of possibilities the next time you cook this morning favorite.
It doesn’t necessarily have to be plain old sugar, which just adds sweetness and nothing more. You may use honey, which comes in many different types with distinct taste qualities.
There are also maple and agave syrups, which are derived from plants and may be used to produce delicious French toast toppings. The darker types’ lovely caramel-like flavor complements the buttery richness of French toast quite nicely.
Last but not least, stevia might be a wonderful alternative sweetener if you have health problems or dietary constraints. It has no calories and may be added to the egg custard to offer sweetness without causing blood sugar increases. Win-win!
What is the secret to making good French toast?
7 Ways to Improve Your French Toast
01 of 07. Consider alternatives to basic bread.
02 of 07. Cut large slices and immerse them well.
03 of 07. Make your egg-milk batter more interesting.
04 of 07. Rethink your maple syrup consumption.
05 of 07. Consider alternatives to maple syrup.
06 of 07. Use a nonstick skillet.
07 of 07. Don’t skimp on the butter in the pan.
What can you put on French toast instead of syrup?
There’s no need for syrup. Sweetened condensed milk is used to make French toast. Use my secret ingredient—sweetened condensed milk—for delicious French toast! Condensed milk, to be exact. Before adding the cinnamon to the eggs, I dissolve it in the milk.
What is a good substitute for honey in French toast?
Honey may be substituted with sugar, particularly brown sugar or maple syrup. Cinnamon – Gives the toast a rich fragrant and toasty distinct taste.
Is French toast supposed to taste sweet?
French toast is often served as a sweet meal, with a bit of sugar in the custard and lots of maple syrup drizzled on top, but it also makes a fantastic savory brunch.
How do you make French toast less bland?
Season the batter for your French toast.
The custard foundation requires simply milk and eggs, but how you season the combination is what gives your French toast its particular taste. A touch of cinnamon and vanilla essence are traditional additions, and a little sugar never hurts.
Why does restaurant French toast taste so good?
The salty margarine is spread over the warm bread and allowed to develop a greasy wet spot in the middle of each slice. Restaurant toast is famous for its salty buttery spot.
What tastes good with French toast?
Bacon, sausage, sliced tomatoes, spinach, and scrambled eggs are some typical sides that go well with sweet or savory french toast. Try topping your french toast with fresh berries, dried fruit, a sprinkle of powdered sugar or brown sugar, a scoop of ice cream, or a dollop of yogurt for a sweeter treat.
Why does my French toast taste bland?
Make your bread dry.
According to Food Hacks, the issue is that stale bread is frequently tasteless and won’t absorb up as much custard. Dry out your bread by baking slices at a low temperature, but don’t toast them too much.
What is the most common mistake in making French toast?
The Top 7 French Toast Cooking Mistakes
Excessive dairy and sugar in the custard. Don’t overdo it on the dairy.
The custard was not fully mixed.
Choosing the wrong bread.
Bread that has not been properly soaked.
Using too much or not enough heat.
The pan was not preheated.
Using just butter.
What else can you put in French toast?
Of course, syrup is a simple and delicious addition to your French toast! I like traditional maple syrup, although there are many more varieties available. Chocolate, caramel, buttermilk, and lemon curd are all excellent choices. If you’re looking for a healthy option, honey is the way to go!