Adam Fields (weblog)

This blog is largely deprecated, but is being preserved here for historical interest. Check out my index page at for more up to date info. My main trade is technology strategy, process/project management, and performance optimization consulting, with a focus on enterprise and open source CMS and related technologies. More information. I write periodic long pieces here, shorter stuff goes on twitter or


Sous Vide French Toast

Filed under: — adam @ 9:27 am

After a great success with scrambled eggs, I wondered if it would be possible to make french toast in the SVS. I’ve had some good results with french toast the regular way, but it requires a lot of advance planning, and I find it difficult to ensure that the egg mixture gets absorbed and cooked all the way through without making it soggy in the middle.

I whipped up 8 eggs, added about 3/4 cup of milk, a splash of vanilla, and a pinch of salt. I added this to two slices of homemade challah in a ziploc vacuum bag and sealed it. I then shook the bag to distribute the liquid evenly and sucked the air out with the pump. These bags are much easier than the Foodsaver bags when you’re dealing with liquids, because you don’t have to worry about the seal getting gunked up.

Sous Vide French Toast

I then cooked them in the SVS for an hour and a half at 147F, removed them from the bag, and put them in a hot skillet with a little butter to brown the outside on both sides.

Sous Vide French ToastSous Vide French Toast

They came out perfectly – slightly crispy on the outside, and evenly cooked throughout, with a wonderfully creamy yet substantial texture.

Sous Vide French Toast


One Response to “Sous Vide French Toast”

  1. Suzette Says:

    Mmm… crispy, creamy, you’re playing my song! Fun and inventive idea, Adam. This is definitely going on my to-try list. We’ve been playing around with SV eggs, and I’m starting to see a decadent SV brunch take shape.

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