Classic French Toast with Fruit with homemade bread – Pareve version

👨‍🍳 Method

For the homemade bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the French Toast

1. 9
   Whisk the eggs, unsweetened soy milk, sugar, cinnamon and vanilla in a wide bowl.

   Bowl
2. 10
   Dip the bread slices in the mixture, 30 seconds per side.

   💡Bread that's a day or two old soaks up the mixture without falling apart; very fresh bread tears when dipped.
3. 11
   Heat the canola oil in a skillet over medium heat and fry each slice 2–3 minutes per side, until browned and golden.

   StoveFrying pan

   💡Medium heat, not high: the slice needs time to cook through inside before the canola oil browns it outside.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 12
   Arrange on a serving plate, sprinkle the powdered sugar on top and serve with the fruit, drizzling the honey over the top.