French Toast with Ghee: Set the Egg Centre Before Browning Too Far
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By Faimly Farm · 17 October 2026
For French toast with ghee, dip sturdy bread briefly in the egg mixture and cook over moderate-low heat until the centre is fully set. A golden surface alone does not prove the egg inside has cooked.
Two portions; four medium slices; about 20 minutes.
Ingredients
- 4 slices sturdy bread, about 1.5 cm thick
- 2 eggs
- 80 mL milk
- 1 teaspoon sugar, optional
- A pinch of cinnamon, optional
- 12 g ghee, divided between batches
Method
- Beat the eggs and milk in a shallow dish until no separate streaks remain. Add optional sugar and cinnamon.
- Heat a broad pan over medium-low heat. Melt half the ghee if cooking two batches.
- Dip two slices briefly on each side, allowing the coating to soak into the surface without leaving the bread submerged until it falls apart.
- Lift and let excess mixture drip back into the dish. Lay the bread carefully in the pan.
- Cook until the underside is golden, turn gently and continue until the egg centre is fully cooked. Timing varies with bread thickness and heat; reduce heat if browning happens too quickly.
- Use a clean food thermometer to confirm the centre reaches 71.1°C/160°F. Repeat with the remaining ghee and bread. Serve immediately and discard unused raw dipping mixture.
Bread structure changes the soaking time
Soft thin sandwich bread can absorb liquid and tear quickly. Denser bread may need a slightly longer dip, but a saturated thick slice is harder to cook evenly. Begin with one slice and inspect the result before soaking the rest. Do not press hard with the spatula to force wet custard from the centre. Lower heat and manageable thickness give you more control.
Keep utensils and hands that touch raw egg separate from serving utensils until washed. This formula contains egg, milk and usually wheat. It is a breakfast preparation, not a dairy-free alternative. Add fruit or a topping at the table rather than filling the pan with sugary syrup that can scorch before the bread is cooked.
Frequently asked questions
Can I use ghee instead of butter?
Yes, use the measured pan coating in this recipe. The flavour will differ.
Why is it dark outside but wet inside?
The pan may be too hot, the slice too thick or the soak too long. Lower heat and check the centre with a thermometer.
Can I leave dipped bread ready beside the stove?
Prepare and cook promptly. Keep egg mixtures refrigerated when not in use and follow safe raw-egg handling.
Egg-safety source checked 17 October 2026: FDA: What You Need to Know About Egg Safety. Refrigerate perishable leftovers promptly, within two hours or one hour above 32°C/90°F. Reheat egg dishes to 74°C/165°F.
More ways to cook with ghee
For a broader reference, see The Complete Guide to Cooking with A2 Ghee. Continue with Pan-Seared Banana with Ghee: Ripe Fruit That Still Holds Its Shape and Ghee Croutons: Crisp Bread Cubes for Soup and Salad.
Choosing ghee for this recipe
For this pan-cooked breakfast, choose a ghee whose flavour you enjoy with bread and egg. If you prefer a cultured cow-ghee option, explore Faimly Farm Cultured A2 Cow Ghee Fresh and Premium. Keep the measured pan coating; adding extra ghee will not help an undercooked egg centre.
Check the selected pack's ingredients, storage directions and current availability. Ghee is milk-derived; an A2 description does not make this recipe dairy-free.
For a batter-based breakfast using the same controlled-heat approach, try Plain Pancakes with Ghee: Mix Lightly and Cook a Test Pancake.
Prepared with AI assistance. This recipe has not been independently kitchen-tested by Faimly Farm; use the cooking cues and adjust for your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested recipe.