Dishbeginnerdraft

Fotzelschnitten (Swiss French toast)

Also searched as: French toast, pain perdu, eggy bread, Fotzelschnitten

In short: Fotzelschnitten are stale bread soaked in egg and milk and fried golden brown. It works precisely because the bread is old.

Picture it

Like a dry sponge: only something thirsty soaks itself properly full.

The decisive moments

1
Slice stale bread or braided loaf
Old bread is firmer because the starch has reorganised. It soaks up the egg mixture without falling apart.
Going stale (retrogradation)
2
Soak in egg and milk with a little sugar
The liquid reaches the centre. The egg sets as it fries and holds everything together.
Proteins set (coagulation)
3
Fry in butter over medium heat until golden brown
Sugar, egg and milk brown quickly. Medium heat gives the inside time to set.
Maillard reaction
4
Sprinkle with cinnamon sugar
Cinnamon and sugar stick to the warm butter.

Sources · 1