It’s no secret to anyone who knows me that I love breakfast food more than anything.
Because of my strange passion for all things breakfast, my biggest food issue while living in the dorms as a broke college student was the lack of quality breakfast foods from the dining hall and the exspensiveness of eating out. My goal for freshman year is to find the best dorm room alternatives to my favorite foods, learning the secrets to perfect microwave meals.
French toast is a classic sweet treat from many people’s childhood. There are so many ways to prepare the dish, from different ingredients to different breads, but consistently the dish is made the same way, on a stovetop. This week, I went on a mission to find the best recipe for microwave French toast, judging based on taste (does it taste like it was made in a microwave?), like the real thing, and childhood memory accuracy (if it makes me miss my Momma’s cooking).
The three recipes I chose came from three different sources: one from Food Network, one from a blog run by foodies and one from Spoon University, an authority on college eats. My test tasters and I (aka, very hungry sorority sisters) judged each recipe on taste, texture and something my friend described as “French-toasty-ness”.
Recipe One: Food Network
The Food Network recipe called for eggs, milk, bread, maple syrup, butter, cinnamon and salt.
“Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a large mug until combined.
Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread is submerged.
Microwave the bread mixture on high power for two minutes, pausing every 30 seconds. Let the French toast cool in the mug about one minute before serving.”
This one was ranked highly by my taste testers for consistency and “French-toasty-ness”. It also had the prettiest before and after! The maple syrup in the egg mixture makes this one extra sweet, but it did cook the leftover egg in an unappetizing way.
Recipe Two: Pretty Prudent
The Pretty Prudent recipe called for bread, butter, cinnamon, vanilla, milk and an egg.
“You’ll need one or two pieces of bread per cup. I like to make two cups at once so I can split an egg, but you can totally make one big cup with more bread and a whole egg. Work with what you’ve got. Place the bread in the cup of your choosing. About a slice or a slice and a half will do it. Squish it down a bit but don’t compact it so much because you need the liquid to be able to work its way in.
Now in a separate cup or ramekin do the following:
-crack an egg into it
-add three tablespoons of milk
-if you like your french toast really sweet or vanilla-y, add a single drop of vanilla extract
Mix it all together with a fork
Pour the mixture into your cup/cups. Pat it a little, and give it a minute to soak down into the bread.
Now stick your cup in the microwave. Start with one minute, then add ten seconds at a time until it’s cooked to your liking (no runny eggs). In my microwave that’s one minute, 20 seconds.
This incarnation got low marks for almost everything. The taste was okay, but the consistency was too eggy for our taste, and after the top layer, the bottom half was soggy.
Recipe Three: Spoon U
Spoon U had the simplest ingredient list: just eggs, milk, bread and cinnamon.
- Cube slices of bread.
- Place bread cubes in mug.
- Combine egg, milk and cinnamon in a separate small bowl.
- Pour egg mixture into mug.
- Press bread down so it can fully absorb liquid.
- Microwave for one minute, and then ten seconds at a time until fully cooked.
Simple doesn’t always make things better. This recipe was a bland mess, and was dry as a desert without much taste or sweetness.