Wentelteefjes (Dutch French Toast)
Why this recipe works
- Ready fast: The custard mixture comes together in one bowl and the bread cooks in minutes, making this well suited to a quick breakfast.
- Soft centre, golden outside: A brief soak gives the bread a tender middle, while pan-frying in butter creates a lightly browned exterior.
- Uses everyday ingredients: Egg, milk, bread, butter and sugar create a satisfying dish without specialist ingredients or lengthy preparation.
Get the most out of this recipe
Ingredient notes
- Choose slightly stale bread: Day-old white bread absorbs the egg mixture more evenly and is less likely to fall apart in the pan.
- Whole milk gives richness: Whole milk helps the centre stay soft and custardy; lighter milk will work but gives a less rounded texture.
Texture tips
- Do not oversoak: Dip the bread just long enough to absorb some custard while still being firm enough to lift cleanly.
- Keep the heat moderate: Medium heat lets the centre set before the outside browns too quickly.
Timing notes
- Serve straight away: Wentelteefjes are best warm from the pan, while the surface is buttery and the centre is still soft.
- Have the topping ready: Once the butter is hot, the recipe moves quickly, so keep the caster sugar ready for finishing.
Make-ahead tips
- Best eaten fresh: The texture is at its best immediately after frying, before the bread softens further as it cools.
- Reheat gently: Warm leftovers in a frying pan over a low heat with a little butter, or in a 180°C (355°F) oven until piping hot.
Equipment you'll need
Ingredients
Instructions
- In a shallow bowl, whisk the eggs with the whole milk, vanilla extract, ground cinnamon and a pinch of fine sea salt until smooth.
- Dip the white bread slices into the egg mixture, turning to coat, and let them sit for 20 to 30 seconds so they soak slightly without falling apart.
- Heat half the unsalted butter in a frying pan over a medium heat until foaming. Fry two soaked slices for 2 to 3 minutes per side until golden and set through, then transfer to plates.
- Add the remaining butter and fry the last two slices in the same way. Dust the wentelteefjes with caster sugar and serve straight away, warm.
Recipe notes
Tips
- Use slightly stale white bread for the best texture, as it soaks up the custard without turning soggy.
- Keep the heat at medium so the centres cook through before the outside browns too quickly.
Substitutions
- Replace Vanilla extract with 1 tsp Ground cinnamon for a more strongly spiced finish.
- Replace Unsalted butter with Salted butter, then omit the Fine sea salt.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in a frying pan over a low heat with a small knob of unsalted butter until piping hot, or warm in a 180°C (355°F) oven for 6 to 8 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Milk Wheat
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