What Type Of Bread Makes The Best French Toast

Authors: Cameron Flann & Kyle Colley

Abstract:
For this experiment, we tested the effects of different breads in a french toast recipe. Between
white bread and sourdough bread, we were testing for which bread would soak up the most egg mixture
and to see if that had a profound difference in the taste of eather french toast. When cooking the french
toast, we tested 12 different pieces of bread; 6 white and 6 sourdough. First, preliminary measurements of
the slices length, height, width, and mass were taken. The bread was dipped fully into the egg mixture,
then placed on to the frying pan to cook until they were golden/brown, which took different times to cook
depending on the bread. After cooking the pieces were taken off the frying pan, the cook time was
recorded, and the bread was weighed for mass again. The goal was to find the best type of french toast
through this process. Overall, we found that the sourdough bread soaked up the most amount of egg
mixture and had a higher density and volume.
The taste tests were then conducted. White bread was the favorite of the taste testers in terms of
flavor but overall the sourdough was preferred. Due to the data we concluded that the larger surfaces and
density was preferred.
Introduction:
Why does the bread that you use for
french toast matter? Does it really make a
difference in taste or overall satisfaction? For our
experiment we set out to find the best bread one of
the best breads for french toast, after trying and
reading about different breads we decided on two
options. For our test we narrowed down our
selection to White Bread and Sourdough
Bread. Our recipe included cinnamon, sugar,
nutmeg, butter, eggs, and of course bread. All of
these ingredients help make the ideal french toast
by adding flavor and moisture. When we
considered the different breads we thought about
the thickness, surface area, and density as the
main factors. We focused mainly on density due to
its profound effect on the texture and even color.
Bread is a big part in many people's diets. Studies
have shown that bread is eaten in our home during
meals 97% of the time [1]. During those meals
bread is eaten warm 71.2% of the time [1]. French
toast was first initially mentioned in the 4th or 5th
century in the

Methods:
For this experiment we will be using the
two different breads with a consistent recipe by
Robert Irvine: [2]
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices sourdough or white bread
This lab is designed that the only
independent variable is the bread for the french
toast. Everything else including the measurements,
and the blind taste test must be done accurately.
Begin by placing a pan on a stove, place butter on
pan, and preheat to 176 degrees celsius. Next,
gather the above materials and a large bowl for
mixing. Mix in each of the above ingredients.
When measuring the ingredients remain exact as

possible (level out teaspoons, etc.) Weigh and

record each slice of bread in grams and then dip it
in the mixture. Place the dipped bread onto the
pan and cook each side until it is an overall golden
brown. After the french toast is cook weigh in
grams and record it. Also measure the length,
width and height of the toast. The final weight and
volume will be calculated to find the density of
each piece of toast. To find the density use the
following equation: P=M/V. (P) equals the density
of the toast. (M) equals the mass of the french
toast in grams. (V) is equal to the volume of the
toast which is calculated by multiplying the
length, width and height of the toast. Complete
this process for both the breads making sure to
record all values measured and calculated.

Results:
After the test testing was completed all the
data was collected into a survey that was
completed by all participants. Each participant
evaluated the french toast through flavor, color,
and consistency. Most participants enjoyed both
Toast but many wanted syrup as something to add
to each of the french toasts. French toast #2, also
known as the white bread version, was
Preferred by 70% of the participants. Below is the
data received through measurements and the taste
test.

The white and sourdough were then placed

on separate plates with a the label 2 on the white
plate and 1 on the sourdough plate. A google
survey was then created asking about flavor, taste,
and consistency. During testing present the survey
along side the food to record the participants
thoughts. We recommend presenting the food in
blind trial which means that the the participant
will not know which french toast is which. The
presenter hands the food to the participant without
stating anything about it. Be a clear and concise as
possible to ensure accurate results.

Table 1:Data received by measurements taken during the cooking of both french toasts:
Bread Slice
Height
#
Bread Type (cm)
1 White

Length
(cm)
1.5

Width
(cm)
11.5

10.75

Volume
(cm)
185.43

Time
(sec)

Weight
(g)
120

79.38

Density
(cm)
0.42
2

2 White

1.25

11

11

151.25

120

65.20

0.43

3 White

1.75

11.25

11

216.56

120

68.04

0.31

4 White

1.5

12

10.25

184.5

129

87.88

0.4

5 White

1.5

11.5

10.75

185.43

140

68.04

0.30

6 White

1.75

11.5

11

221.37

89

59.53

0.32

1 Sourdough

16

11

176

125

96.39

0.54

2 Sourdough

1.5

15.5

11.25

261.56

91

104.89

0.40

3 Sourdough

1.25

16.25

11.25

228.51

215

113.4

0.49

4 Sourdough

1.25

16.25

11

223.43

176

116.23

0.52

5 Sourdough

1.5

16.5

11.5

284.62

241

61.519

0.21

113.4

0.39

6 Sourdough
1.5
16.5
11.5
284.62
133
Volume is calculated by the following equation: (Volume=Base*Length*Width)
Density is calculated by calculated by the following equation: (Density=Mass/Volume)

Table 2: Data received through taste test & average, min, max, median, range, and standard deviation of
the White bread:
Bread Slice and General Flavor (Scale 1-5)
Calculations

Color (Scale 1-5)

Consistency (Scale 1-5)

3.16

2.66

3.16

Min

Max

Median

Range

1.16

1.21

1.16

Average

Standard Deviation

Table 3: Data received through taste test & average, min, max, median, range, and standard deviation of
the Sourdough bread:
Bread Slice and General Flavor (Scale 1-5)
Calculations

Color (Scale 1-5)

Consistency (Scale 1-5)

2
3

3.16

2.66

3.16

Min

Max

Median

Range

1.16

1.21

1.16

Average

Standard Deviation

Figure 1: The difference between the densities of the white and sourdough breads. displayed through
average, minimum and maximum.

Figure 2: Average values received for both breads based on flavor, color and consistency.

After doing a blind taste test we collected we

concluded that 70% of participants preferred the
sourdough bread. In the results there were no
outliers in the data collected from participants or
from the cooking data. The density stated in table
1 for each of the toasts was between .31 and .54,
both were similar in density. Although sourdough
had the greatest range in density which can be
seen in Figure 1. The white bread tended to be
smaller in volume than the sourdough before and
after cooking. Cook time varied between slices
due to the color of the bread being preferred
during cooking. The white bread had shown was a
3.16 or lower on average between all participant
ratings in Table 2. Flavor and consistency were
rated higher for the sour dough which you can see
in Figure 2. As you can see in Table 3 the range
was consistent between all tests.

was overall less dense than the sourdough. It was

expected that the sourdough bread would be
favored due to the overwhelming about of data
supporting it and how its typically more common
in recipes. We found that the more airy sourdough
bread allowed for more egg to enter the bread. We
found the during the presentation that some of the
french toast was getting cold
which could have swayed results. To alleviate this
problem it would be best to cook the food as
testing is happening for more complete and
accurate results. We measured everything as
closely as possible but it may be possible that we
were inaccurate due to the measuring equipment.
Systematic error could include the blind test and
participates not having a clean palette. We believe
that our results are accurate enough to conclude
that the sourdough french toast was the best. There
were no outliers in the results which helps solidify
Discussion:
our results. Our results tended to remain all within
This experiment was conducted to find the the same range which is shown in each of the
best version of french toast. We used white and
tables.
sourdough bread during the experiment as our
Conclusion:
independent variables due both being the most
In our results we had found that the
requested. We found that the white bread had a
sourdough
french toast was prefered by most
more consistent density between slices and
participants. Participants said that the sourdough
bread was more desirable because of the better

consistency and color of the french toast. One

unexpected value that should be accounted for is
the temperature of the bread. The warmer the
bread was the more the flavors were found to
come out. We believe that we have found the
proper bread to french toast. This is very
meaningful because french toast is one of the
staples of the American breakfast. Its an idea that
isn't touched upon but can have a strong impact on
the taste, consistency, flavor, and presentation(we
did not test for the presentation.) This info can be
very important when making french toast as an
aspiring cook because the change in bread could
be the difference between good french toast and
getting yelled at by Gordon Ramsey.

References:
[1]
International Markets Bureau. "Bread." Canada Brand; International Markets Bureau; Market and
Industry Services Branch; Agriculture and Agri-Food Canada;Government of Canada.
6

Government of Canada, 25 June 2013. Web. 03 May 2016. <http://www.agr.gc.ca/eng/industrymarkets-and-trade/statistics-and-market-information/by-region/united-states-and-mexico/marketintelligence/bread/?id=1410083148506>.

[2]
Irvine, Robert. "French Toast : Robert Irvine : Food Network." Food Network: Robert Irvine. Food
Network, n.d. Web. 23 May 2016. <http://www.foodnetwork.com/recipes/robert-irvine/frenchtoast-recipe.html>.