Thick-Cut Toast Bread

Thick-cut toast, also known as shokupan or Japanese-style French toast, is the perfect combination of soft, buttery bread and a rich, custardy coating. Whether you’re looking for a sweet breakfast treat or an afternoon snack, this thick-cut toast is sure to satisfy your cravings. Start by cracking two large eggs into a medium-sized bowl. Whisk them until fully combined and smooth. Gradually add 20 grams of sugar to the eggs while whisking, making sure the sugar dissolves into the egg mixture.

Next, pour in the 200 ml of milk, whisking continuously to ensure that everything is well combined. This mixture will serve as the custard base for your thick-cut toast, adding a rich and creamy flavour to the bread. Take your block of bread and cut it into thick slices, ideally about 3 to 4 centimetres (1 to 1.5 inches) thick. The thickness of the bread is key to achieving that fluffy, custard-soaked interior while maintaining a slightly crispy outer layer.

You can use a Japanese-style shokupan or any other soft, white bread that’s suitable for French toast. Place the thick slices of bread into a shallow dish or tray, large enough to fit them snugly. Pour the prepared custard mixture over the bread, making sure to coat both sides evenly. Allow the bread to soak in the mixture for at least 5 to 10 minutes, flipping halfway through.

The bread should absorb most of the liquid, but avoid over-soaking, as the bread might become too soft and difficult to handle. In a large skillet or non-stick frying pan, melt 20 grams of butter over medium heat. Once the butter has fully melted and starts to foam, lower the heat slightly to prevent burning. The butter adds a rich flavour and helps create that golden, crispy crust on the toast.

Carefully place the soaked bread slices into the pan, making sure not to overcrowd the skillet. Cook each side for about 3 to 4 minutes, or until golden brown and crispy on the outside. Be gentle when flipping the toast to avoid breaking the slices, as they will be soft from soaking in the custard mixture. If you prefer a slightly firmer texture, you can press down on the slices lightly with a spatula as they cook.

Once both sides of the toast are golden brown and the bread has cooked through, remove the slices from the pan and serve immediately. You can top your thick-cut toast with a drizzle of maple syrup, a dusting of powdered sugar, or a spread of butter and jam for extra sweetness. Pair it with a cup of coffee or tea for the perfect morning meal.