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<div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">프렌치토스트 만들기 부드러운 계란 토스트 레시피 홈 브런치 메뉴 겉바속촉 황금레시피 꿀팁</b></h1><p data-path-to-node="1">프렌치토스트는 식빵과 달걀, 우유만 있으면 누구나 쉽게 만들 수 있는 홈 브런치 메뉴의 '스테디셀러'입니다. 바쁜 아침 식사 대용으로도 좋고, 주말 오후 커피나 차와 함께 즐기는 여유로운 간식으로도 완벽합니다. 특히 겉은 바삭하고 속은 촉촉한 '겉바속촉'의 완벽한 식감을 구현하는 것이 프렌치토스트의 핵심인데요. 누구나 따라 할 수 있는 기본 레시피와 함께 부드러움과 바삭함을 모두 잡는 꿀팁, 그리고 프렌치토스트의 흥미로운 유래까지 자세히 소개합니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">프렌치토스트 황금 레시피 (2인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="3"><table data-path-to-node="4"><thead><tr><td><span data-path-to-node="4,0,0,0">재료</span></td><td><span data-path-to-node="4,0,1,0">분량</span></td><td><span data-path-to-node="4,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="4,1,0,0">식빵(일반 또는 두꺼운 빵)</span></td><td><span data-path-to-node="4,1,1,0">4장</span></td><td><span data-path-to-node="4,1,2,0">약간 마른 식빵이 계란물을 더 잘 흡수합니다.</span></td></tr><tr><td><span data-path-to-node="4,2,0,0">달걀</span></td><td><span data-path-to-node="4,2,1,0">2~3개</span></td><td><span data-path-to-node="4,2,2,0">빵 두께에 따라 조절</span></td></tr><tr><td><span data-path-to-node="4,3,0,0">우유(또는 생크림)</span></td><td><span data-path-to-node="4,3,1,0">100~120ml</span></td><td><span data-path-to-node="4,3,2,0">촉촉함을 더하는 비결</span></td></tr><tr><td><span data-path-to-node="4,4,0,0">설탕(또는 시럽)</span></td><td><span data-path-to-node="4,4,1,0">1~2큰술</span></td><td><span data-path-to-node="4,4,2,0">기호에 따라 조절</span></td></tr><tr><td><span data-path-to-node="4,5,0,0">소금</span></td><td><span data-path-to-node="4,5,1,0">한 꼬집</span></td><td><span data-path-to-node="4,5,2,0">단맛을 끌어올립니다.</span></td></tr><tr><td><span data-path-to-node="4,6,0,0">버터</span></td><td><span data-path-to-node="4,6,1,0">2큰술</span></td><td><span data-path-to-node="4,6,2,0">굽는 용도</span></td></tr><tr><td><span data-path-to-node="4,7,0,0">식용유</span></td><td><span data-path-to-node="4,7,1,0">1작은술</span></td><td><span data-path-to-node="4,7,2,0">버터가 타는 것을 방지</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_a1bc6e5dcb6b3e0c&quot;,&quot;c_529f6cecfcd75837&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_a1bc6e5dcb6b3e0c&quot;,&quot;c_529f6cecfcd75837&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h4 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1단계: 달걀물 준비 (부드러움의 핵심)</b></h4><ol start="1" data-path-to-node="6"><li><p data-path-to-node="6,0,0">넓은 볼에 달걀 2~3개를 풀고, 우유(또는 생크림), 설탕, 소금 한 꼬집을 넣고 설탕이 녹을 때까지 잘 저어줍니다.</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">★부드러운 식감 꿀팁:</b> 완성된 달걀물을 <b data-path-to-node="6,1,0" data-index-in-node="22">고운 체에 한 번 걸러주세요.</b> 이렇게 하면 달걀의 알끈이 제거되고 입자가 고와져서 빵에 훨씬 부드럽게 흡수되며, 완성했을 때 더욱 촉촉하고 균일한 색을 낼 수 있습니다.</p></li></ol><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2단계: 식빵 적시기 (시간 조절이 중요)</b></h4><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0">준비된 달걀물에 식빵을 넣고 앞뒤로 뒤집어가며 적셔줍니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">★촉촉함 꿀팁:</b> 빵의 두께에 따라 적시는 시간을 조절해야 합니다.</p><ul data-path-to-node="8,1,1"><li><p data-path-to-node="8,1,1,0,0"><b data-path-to-node="8,1,1,0,0" data-index-in-node="0">일반 식빵:</b> 한 면당 30초~1분 정도만 적셔줍니다. 너무 오래 담그면 빵이 흐물거려 구울 때 찢어지기 쉽습니다.</p></li><li><p data-path-to-node="8,1,1,1,0"><b data-path-to-node="8,1,1,1,0" data-index-in-node="0">두꺼운 식빵(브리오슈 등):</b> 계란물이 속까지 충분히 흡수될 수 있도록 1~2분 정도 더 오래 담가둡니다. (또는 빵을 먼저 우유에 살짝 적신 후 달걀물을 입히면 더욱 부드러워집니다.)</p></li></ul></li></ol><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3단계: 겉바속촉으로 굽기 (불 조절이 생명)</b></h4><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0">프라이팬을 중약불로 예열하고, 식용유 1작은술을 먼저 두른 뒤 버터 1큰술을 넣고 녹여줍니다. <b data-path-to-node="10,0,0" data-index-in-node="53">버터만 사용하면 쉽게 타기 때문에 식용유와 섞어주면 풍미는 살리고 타는 것을 방지할 수 있습니다.</b></p></li><li><p data-path-to-node="10,1,0">계란물을 입힌 식빵을 팬에 올리고 중약불에서 천천히 구워줍니다. 불이 세면 겉만 타고 속은 익지 않거나 계란물이 뭉칠 수 있습니다.</p></li><li><p data-path-to-node="10,2,0">밑면이 노릇한 황금빛 갈색(골드 브라운)이 되면 뒤집어 반대쪽도 똑같이 구워줍니다. <b data-path-to-node="10,2,0" data-index-in-node="47">약불에서 3~5분 정도</b> 충분히 익혀주어야 속까지 따뜻하고 촉촉해집니다.</p></li></ol><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4단계: 완벽한 바삭함 추가 (선택 사항)</b></h4><ul data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">설탕 코팅 비법:</b> 토스트를 굽는 팬에 설탕 1작은술과 버터 약간을 녹인 뒤, 구워낸 프렌치토스트의 겉면을 이 설탕 코팅물에 살짝 입히거나 설탕을 솔솔 뿌려주면 캐러멜라이즈되어 겉이 더욱 바삭하고 달콤해집니다.</p></li></ul><hr data-path-to-node="13"><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">궁금했던 프렌치토스트 이야기와 변주</b></h3><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">프렌치토스트의 유래: 프랑스가 아닌 '고대 로마'</b></h4><p data-path-to-node="16">프렌치토스트(French Toast)라는 이름 때문에 프랑스에서 유래했을 것이라 생각하기 쉽지만, 사실 이 요리의 기원은 훨씬 오래된 <b data-path-to-node="16" data-index-in-node="75">고대 로마</b>까지 거슬러 올라갑니다.</p><p data-path-to-node="17">1세기경 로마의 요리책인 **『아피키우스(Apicius)』**에 달걀물에 빵을 적셔 굽는 조리법이 기록되어 있습니다. 당시 신선한 빵을 구하기 힘들거나 빵이 딱딱하게 굳었을 때, 이를 버리지 않고 달걀물에 적셔 다시 부드럽고 맛있게 되살리기 위해 만들었던 **'재활용 음식'**이었습니다.</p><p data-path-to-node="18">실제로 프랑스에서는 이 요리를 **‘팽 페르뒤(Pain Perdu)’**라고 부르는데, 이는 **"잃어버린 빵(Lost Bread)"**이라는 뜻입니다. 이 이름이 바로 굳어버린 빵을 구출해낸다는 요리의 본래 목적을 가장 잘 나타내고 있습니다. 프렌치토스트라는 이름은 미국에서 이 요리가 인기를 얻으면서 붙여진 이름으로, 독일식 토스트(German Toast)와의 경쟁에서 승리하며 널리 퍼지게 되었습니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">프렌치토스트의 다양한 변주</b></h4><p data-path-to-node="20">프렌치토스트는 어떤 빵을 사용하고 어떤 토핑을 올리느냐에 따라 무궁무진하게 변신합니다.</p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">빵의 변화:</b> 일반 식빵 외에도 버터 풍미가 가득한 <b data-path-to-node="21,0,0" data-index-in-node="28">브리오슈</b>를 사용하면 더욱 깊고 부드러운 맛을 낼 수 있으며, <b data-path-to-node="21,0,0" data-index-in-node="62">바게트</b>를 두툼하게 썰어 사용하면 겉바속촉을 넘어 쫀득한 식감까지 즐길 수 있습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">토핑의 완성:</b> 달콤함을 더하는 메이플 시럽이나 아가베 시럽은 기본입니다. 여기에 생크림이나 아이스크림을 올리고, 블루베리, 딸기, 바나나 등 신선한 <b data-path-to-node="21,1,0" data-index-in-node="83">계절 과일</b>을 곁들이면 맛과 비주얼이 모두 완벽한 홈 브런치가 완성됩니다. 시나몬 가루를 살짝 뿌려주면 향긋한 풍미를 더할 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">tip: 계란물에 시나몬 가루나 바닐라 시럽을 약간 넣으면 더욱 고급스러운 풍미를 즐길 수 있습니다.</b></p><hr data-path-to-node="23"><h3 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">프렌치토스트 </b></h3><h1 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">프렌치토스트 만들기 부드러운 계란 토스트 레시피 홈 브런치 메뉴 겉바속촉 황금레시피 꿀팁</b></h1><hr data-path-to-node="26"><p data-path-to-node="27">프렌치토스트는 식빵과 달걀, 우유만 있으면 누구나 쉽게 만들 수 있는 홈 브런치 메뉴의 '스테디셀러'입니다. 바쁜 아침 식사 대용으로도 좋고, 주말 오후 커피나 차와 함께 즐기는 여유로운 간식으로도 완벽합니다. 특히 겉은 바삭하고 속은 촉촉한 '겉바속촉'의 완벽한 식감을 구현하는 것이 프렌치토스트의 핵심인데요. 누구나 따라 할 수 있는 기본 레시피와 함께 부드러움과 바삭함을 모두 잡는 꿀팁, 그리고 프렌치토스트의 흥미로운 유래까지 자세히 소개합니다.</p><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">프렌치토스트 황금 레시피 (2인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="6"><table data-path-to-node="29"><thead><tr><td><span data-path-to-node="29,0,0,0">재료</span></td><td><span data-path-to-node="29,0,1,0">분량</span></td><td><span data-path-to-node="29,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="29,1,0,0">식빵(일반 또는 두꺼운 빵)</span></td><td><span data-path-to-node="29,1,1,0">4장</span></td><td><span data-path-to-node="29,1,2,0">약간 마른 식빵이 계란물을 더 잘 흡수합니다.</span></td></tr><tr><td><span data-path-to-node="29,2,0,0">달걀</span></td><td><span data-path-to-node="29,2,1,0">2~3개</span></td><td><span data-path-to-node="29,2,2,0">빵 두께에 따라 조절</span></td></tr><tr><td><span data-path-to-node="29,3,0,0">우유(또는 생크림)</span></td><td><span data-path-to-node="29,3,1,0">100~120ml</span></td><td><span data-path-to-node="29,3,2,0">촉촉함을 더하는 비결</span></td></tr><tr><td><span data-path-to-node="29,4,0,0">설탕(또는 시럽)</span></td><td><span data-path-to-node="29,4,1,0">1~2큰술</span></td><td><span data-path-to-node="29,4,2,0">기호에 따라 조절</span></td></tr><tr><td><span data-path-to-node="29,5,0,0">소금</span></td><td><span data-path-to-node="29,5,1,0">한 꼬집</span></td><td><span data-path-to-node="29,5,2,0">단맛을 끌어올립니다.</span></td></tr><tr><td><span data-path-to-node="29,6,0,0">버터</span></td><td><span data-path-to-node="29,6,1,0">2큰술</span></td><td><span data-path-to-node="29,6,2,0">굽는 용도</span></td></tr><tr><td><span data-path-to-node="29,7,0,0">식용유</span></td><td><span data-path-to-node="29,7,1,0">1작은술</span></td><td><span data-path-to-node="29,7,2,0">버터가 타는 것을 방지</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_a1bc6e5dcb6b3e0c&quot;,&quot;c_529f6cecfcd75837&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_a1bc6e5dcb6b3e0c&quot;,&quot;c_529f6cecfcd75837&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h4 data-path-to-node="30"><b data-path-to-node="30" data-index-in-node="0">1단계: 달걀물 준비 (부드러움의 핵심)</b></h4><ol start="1" data-path-to-node="31"><li><p data-path-to-node="31,0,0">넓은 볼에 달걀 2~3개를 풀고, 우유(또는 생크림), 설탕, 소금 한 꼬집을 넣고 설탕이 녹을 때까지 잘 저어줍니다.</p></li><li><p data-path-to-node="31,1,0"><b data-path-to-node="31,1,0" data-index-in-node="0">★부드러운 식감 꿀팁:</b> 완성된 달걀물을 <b data-path-to-node="31,1,0" data-index-in-node="22">고운 체에 한 번 걸러주세요.</b> 이렇게 하면 달걀의 알끈이 제거되고 입자가 고와져서 빵에 훨씬 부드럽게 흡수되며, 완성했을 때 더욱 촉촉하고 균일한 색을 낼 수 있습니다.</p></li></ol><h4 data-path-to-node="32"><b data-path-to-node="32" data-index-in-node="0">2단계: 식빵 적시기 (시간 조절이 중요)</b></h4><ol start="1" data-path-to-node="33"><li><p data-path-to-node="33,0,0">준비된 달걀물에 식빵을 넣고 앞뒤로 뒤집어가며 적셔줍니다.</p></li><li><p data-path-to-node="33,1,0"><b data-path-to-node="33,1,0" data-index-in-node="0">★촉촉함 꿀팁:</b> 빵의 두께에 따라 적시는 시간을 조절해야 합니다.</p><ul data-path-to-node="33,1,1"><li><p data-path-to-node="33,1,1,0,0"><b data-path-to-node="33,1,1,0,0" data-index-in-node="0">일반 식빵:</b> 한 면당 30초~1분 정도만 적셔줍니다. 너무 오래 담그면 빵이 흐물거려 구울 때 찢어지기 쉽습니다.</p></li><li><p data-path-to-node="33,1,1,1,0"><b data-path-to-node="33,1,1,1,0" data-index-in-node="0">두꺼운 식빵(브리오슈 등):</b> 계란물이 속까지 충분히 흡수될 수 있도록 1~2분 정도 더 오래 담가둡니다. (또는 빵을 먼저 우유에 살짝 적신 후 달걀물을 입히면 더욱 부드러워집니다.)</p></li></ul></li></ol><h4 data-path-to-node="34"><b data-path-to-node="34" data-index-in-node="0">3단계: 겉바속촉으로 굽기 (불 조절이 생명)</b></h4><ol start="1" data-path-to-node="35"><li><p data-path-to-node="35,0,0">프라이팬을 중약불로 예열하고, 식용유 1작은술을 먼저 두른 뒤 버터 1큰술을 넣고 녹여줍니다. <b data-path-to-node="35,0,0" data-index-in-node="53">버터만 사용하면 쉽게 타기 때문에 식용유와 섞어주면 풍미는 살리고 타는 것을 방지할 수 있습니다.</b></p></li><li><p data-path-to-node="35,1,0">계란물을 입힌 식빵을 팬에 올리고 중약불에서 천천히 구워줍니다. 불이 세면 겉만 타고 속은 익지 않거나 계란물이 뭉칠 수 있습니다.</p></li><li><p data-path-to-node="35,2,0">밑면이 노릇한 황금빛 갈색(골드 브라운)이 되면 뒤집어 반대쪽도 똑같이 구워줍니다. <b data-path-to-node="35,2,0" data-index-in-node="47">약불에서 3~5분 정도</b> 충분히 익혀주어야 속까지 따뜻하고 촉촉해집니다.</p></li></ol><h4 data-path-to-node="36"><b data-path-to-node="36" data-index-in-node="0">4단계: 완벽한 바삭함 추가 (선택 사항)</b></h4><ul data-path-to-node="37"><li><p data-path-to-node="37,0,0"><b data-path-to-node="37,0,0" data-index-in-node="0">설탕 코팅 비법:</b> 토스트를 굽는 팬에 설탕 1작은술과 버터 약간을 녹인 뒤, 구워낸 프렌치토스트의 겉면을 이 설탕 코팅물에 살짝 입히거나 설탕을 솔솔 뿌려주면 캐러멜라이즈되어 겉이 더욱 바삭하고 달콤해집니다.</p></li></ul><hr data-path-to-node="38"><h3 data-path-to-node="39"><b data-path-to-node="39" data-index-in-node="0">궁금했던 프렌치토스트 이야기와 변주</b></h3><h4 data-path-to-node="40"><b data-path-to-node="40" data-index-in-node="0">프렌치토스트의 유래: 프랑스가 아닌 '고대 로마'</b></h4><p data-path-to-node="41">프렌치토스트(French Toast)라는 이름 때문에 프랑스에서 유래했을 것이라 생각하기 쉽지만, 사실 이 요리의 기원은 훨씬 오래된 <b data-path-to-node="41" data-index-in-node="75">고대 로마</b>까지 거슬러 올라갑니다.</p><p data-path-to-node="42">1세기경 로마의 요리책인 **『아피키우스(Apicius)』**에 달걀물에 빵을 적셔 굽는 조리법이 기록되어 있습니다. 당시 신선한 빵을 구하기 힘들거나 빵이 딱딱하게 굳었을 때, 이를 버리지 않고 달걀물에 적셔 다시 부드럽고 맛있게 되살리기 위해 만들었던 **'재활용 음식'**이었습니다.</p><p data-path-to-node="43">실제로 프랑스에서는 이 요리를 **‘팽 페르뒤(Pain Perdu)’**라고 부르는데, 이는 **"잃어버린 빵(Lost Bread)"**이라는 뜻입니다. 이 이름이 바로 굳어버린 빵을 구출해낸다는 요리의 본래 목적을 가장 잘 나타내고 있습니다. 프렌치토스트라는 이름은 미국에서 이 요리가 인기를 얻으면서 붙여진 이름으로, 독일식 토스트(German Toast)와의 경쟁에서 승리하며 널리 퍼지게 되었습니다.</p><h4 data-path-to-node="44"><b data-path-to-node="44" data-index-in-node="0">프렌치토스트의 다양한 변주</b></h4><p data-path-to-node="45">프렌치토스트는 어떤 빵을 사용하고 어떤 토핑을 올리느냐에 따라 무궁무진하게 변신합니다.</p><ul data-path-to-node="46"><li><p data-path-to-node="46,0,0"><b data-path-to-node="46,0,0" data-index-in-node="0">빵의 변화:</b> 일반 식빵 외에도 버터 풍미가 가득한 <b data-path-to-node="46,0,0" data-index-in-node="28">브리오슈</b>를 사용하면 더욱 깊고 부드러운 맛을 낼 수 있으며, <b data-path-to-node="46,0,0" data-index-in-node="62">바게트</b>를 두툼하게 썰어 사용하면 겉바속촉을 넘어 쫀득한 식감까지 즐길 수 있습니다.</p></li><li><p data-path-to-node="46,1,0"><b data-path-to-node="46,1,0" data-index-in-node="0">토핑의 완성:</b> 달콤함을 더하는 메이플 시럽이나 아가베 시럽은 기본입니다. 여기에 생크림이나 아이스크림을 올리고, 블루베리, 딸기, 바나나 등 신선한 <b data-path-to-node="46,1,0" data-index-in-node="83">계절 과일</b>을 곁들이면 맛과 비주얼이 모두 완벽한 홈 브런치가 완성됩니다. 시나몬 가루를 살짝 뿌려주면 향긋한 풍미를 더할 수 있습니다.</p></li></ul><p data-path-to-node="47"><b data-path-to-node="47" data-index-in-node="0">Tip:</b> 계란물에 시나몬 가루나 바닐라 시럽을 약간 넣으면 더욱 고급스러운 풍미를 즐길 수 있습니다.</p><hr data-path-to-node="48"><h3 data-path-to-node="49"><b data-path-to-node="49" data-index-in-node="0">프렌치토스트 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><!----><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2020/08/22/4de49901a5056ea627307c7e630c77c11.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c2249870503="" 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<div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">프렌치토스트 만들기 부드러운 계란 토스트 레시피 홈 브런치 메뉴 겉바속촉 황금레시피 꿀팁</b></h1><p data-path-to-node="1">프렌치토스트는 식빵과 달걀, 우유만 있으면 누구나 쉽게 만들 수 있는 홈 브런치 메뉴의 '스테디셀러'입니다. 바쁜 아침 식사 대용으로도 좋고, 주말 오후 커피나 차와 함께 즐기는 여유로운 간식으로도 완벽합니다. 특히 겉은 바삭하고 속은 촉촉한 '겉바속촉'의 완벽한 식감을 구현하는 것이 프렌치토스트의 핵심인데요. 누구나 따라 할 수 있는 기본 레시피와 함께 부드러움과 바삭함을 모두 잡는 꿀팁, 그리고 프렌치토스트의 흥미로운 유래까지 자세히 소개합니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">프렌치토스트 황금 레시피 (2인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="3"><table data-path-to-node="4"><thead><tr><td><span data-path-to-node="4,0,0,0">재료</span></td><td><span data-path-to-node="4,0,1,0">분량</span></td><td><span data-path-to-node="4,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="4,1,0,0">식빵(일반 또는 두꺼운 빵)</span></td><td><span data-path-to-node="4,1,1,0">4장</span></td><td><span data-path-to-node="4,1,2,0">약간 마른 식빵이 계란물을 더 잘 흡수합니다.</span></td></tr><tr><td><span data-path-to-node="4,2,0,0">달걀</span></td><td><span data-path-to-node="4,2,1,0">2~3개</span></td><td><span data-path-to-node="4,2,2,0">빵 두께에 따라 조절</span></td></tr><tr><td><span data-path-to-node="4,3,0,0">우유(또는 생크림)</span></td><td><span data-path-to-node="4,3,1,0">100~120ml</span></td><td><span data-path-to-node="4,3,2,0">촉촉함을 더하는 비결</span></td></tr><tr><td><span data-path-to-node="4,4,0,0">설탕(또는 시럽)</span></td><td><span data-path-to-node="4,4,1,0">1~2큰술</span></td><td><span data-path-to-node="4,4,2,0">기호에 따라 조절</span></td></tr><tr><td><span data-path-to-node="4,5,0,0">소금</span></td><td><span data-path-to-node="4,5,1,0">한 꼬집</span></td><td><span data-path-to-node="4,5,2,0">단맛을 끌어올립니다.</span></td></tr><tr><td><span data-path-to-node="4,6,0,0">버터</span></td><td><span data-path-to-node="4,6,1,0">2큰술</span></td><td><span data-path-to-node="4,6,2,0">굽는 용도</span></td></tr><tr><td><span data-path-to-node="4,7,0,0">식용유</span></td><td><span data-path-to-node="4,7,1,0">1작은술</span></td><td><span data-path-to-node="4,7,2,0">버터가 타는 것을 방지</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[["r_a1bc6e5dcb6b3e0c","c_529f6cecfcd75837",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_a1bc6e5dcb6b3e0c","c_529f6cecfcd75837",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h4 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1단계: 달걀물 준비 (부드러움의 핵심)</b></h4><ol start="1" data-path-to-node="6"><li><p data-path-to-node="6,0,0">넓은 볼에 달걀 2~3개를 풀고, 우유(또는 생크림), 설탕, 소금 한 꼬집을 넣고 설탕이 녹을 때까지 잘 저어줍니다.</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">★부드러운 식감 꿀팁:</b> 완성된 달걀물을 <b data-path-to-node="6,1,0" data-index-in-node="22">고운 체에 한 번 걸러주세요.</b> 이렇게 하면 달걀의 알끈이 제거되고 입자가 고와져서 빵에 훨씬 부드럽게 흡수되며, 완성했을 때 더욱 촉촉하고 균일한 색을 낼 수 있습니다.</p></li></ol><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2단계: 식빵 적시기 (시간 조절이 중요)</b></h4><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0">준비된 달걀물에 식빵을 넣고 앞뒤로 뒤집어가며 적셔줍니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">★촉촉함 꿀팁:</b> 빵의 두께에 따라 적시는 시간을 조절해야 합니다.</p><ul data-path-to-node="8,1,1"><li><p data-path-to-node="8,1,1,0,0"><b data-path-to-node="8,1,1,0,0" data-index-in-node="0">일반 식빵:</b> 한 면당 30초~1분 정도만 적셔줍니다. 너무 오래 담그면 빵이 흐물거려 구울 때 찢어지기 쉽습니다.</p></li><li><p data-path-to-node="8,1,1,1,0"><b data-path-to-node="8,1,1,1,0" data-index-in-node="0">두꺼운 식빵(브리오슈 등):</b> 계란물이 속까지 충분히 흡수될 수 있도록 1~2분 정도 더 오래 담가둡니다. (또는 빵을 먼저 우유에 살짝 적신 후 달걀물을 입히면 더욱 부드러워집니다.)</p></li></ul></li></ol><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3단계: 겉바속촉으로 굽기 (불 조절이 생명)</b></h4><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0">프라이팬을 중약불로 예열하고, 식용유 1작은술을 먼저 두른 뒤 버터 1큰술을 넣고 녹여줍니다. <b data-path-to-node="10,0,0" data-index-in-node="53">버터만 사용하면 쉽게 타기 때문에 식용유와 섞어주면 풍미는 살리고 타는 것을 방지할 수 있습니다.</b></p></li><li><p data-path-to-node="10,1,0">계란물을 입힌 식빵을 팬에 올리고 중약불에서 천천히 구워줍니다. 불이 세면 겉만 타고 속은 익지 않거나 계란물이 뭉칠 수 있습니다.</p></li><li><p data-path-to-node="10,2,0">밑면이 노릇한 황금빛 갈색(골드 브라운)이 되면 뒤집어 반대쪽도 똑같이 구워줍니다. <b data-path-to-node="10,2,0" data-index-in-node="47">약불에서 3~5분 정도</b> 충분히 익혀주어야 속까지 따뜻하고 촉촉해집니다.</p></li></ol><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4단계: 완벽한 바삭함 추가 (선택 사항)</b></h4><ul data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">설탕 코팅 비법:</b> 토스트를 굽는 팬에 설탕 1작은술과 버터 약간을 녹인 뒤, 구워낸 프렌치토스트의 겉면을 이 설탕 코팅물에 살짝 입히거나 설탕을 솔솔 뿌려주면 캐러멜라이즈되어 겉이 더욱 바삭하고 달콤해집니다.</p></li></ul><hr data-path-to-node="13"><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">궁금했던 프렌치토스트 이야기와 변주</b></h3><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">프렌치토스트의 유래: 프랑스가 아닌 '고대 로마'</b></h4><p data-path-to-node="16">프렌치토스트(French Toast)라는 이름 때문에 프랑스에서 유래했을 것이라 생각하기 쉽지만, 사실 이 요리의 기원은 훨씬 오래된 <b data-path-to-node="16" data-index-in-node="75">고대 로마</b>까지 거슬러 올라갑니다.</p><p data-path-to-node="17">1세기경 로마의 요리책인 **『아피키우스(Apicius)』**에 달걀물에 빵을 적셔 굽는 조리법이 기록되어 있습니다. 당시 신선한 빵을 구하기 힘들거나 빵이 딱딱하게 굳었을 때, 이를 버리지 않고 달걀물에 적셔 다시 부드럽고 맛있게 되살리기 위해 만들었던 **'재활용 음식'**이었습니다.</p><p data-path-to-node="18">실제로 프랑스에서는 이 요리를 **‘팽 페르뒤(Pain Perdu)’**라고 부르는데, 이는 **"잃어버린 빵(Lost Bread)"**이라는 뜻입니다. 이 이름이 바로 굳어버린 빵을 구출해낸다는 요리의 본래 목적을 가장 잘 나타내고 있습니다. 프렌치토스트라는 이름은 미국에서 이 요리가 인기를 얻으면서 붙여진 이름으로, 독일식 토스트(German Toast)와의 경쟁에서 승리하며 널리 퍼지게 되었습니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">프렌치토스트의 다양한 변주</b></h4><p data-path-to-node="20">프렌치토스트는 어떤 빵을 사용하고 어떤 토핑을 올리느냐에 따라 무궁무진하게 변신합니다.</p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">빵의 변화:</b> 일반 식빵 외에도 버터 풍미가 가득한 <b data-path-to-node="21,0,0" data-index-in-node="28">브리오슈</b>를 사용하면 더욱 깊고 부드러운 맛을 낼 수 있으며, <b data-path-to-node="21,0,0" data-index-in-node="62">바게트</b>를 두툼하게 썰어 사용하면 겉바속촉을 넘어 쫀득한 식감까지 즐길 수 있습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">토핑의 완성:</b> 달콤함을 더하는 메이플 시럽이나 아가베 시럽은 기본입니다. 여기에 생크림이나 아이스크림을 올리고, 블루베리, 딸기, 바나나 등 신선한 <b data-path-to-node="21,1,0" data-index-in-node="83">계절 과일</b>을 곁들이면 맛과 비주얼이 모두 완벽한 홈 브런치가 완성됩니다. 시나몬 가루를 살짝 뿌려주면 향긋한 풍미를 더할 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">tip: 계란물에 시나몬 가루나 바닐라 시럽을 약간 넣으면 더욱 고급스러운 풍미를 즐길 수 있습니다.</b></p><hr data-path-to-node="23"><h3 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">프렌치토스트 </b></h3><h1 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">프렌치토스트 만들기 부드러운 계란 토스트 레시피 홈 브런치 메뉴 겉바속촉 황금레시피 꿀팁</b></h1><hr data-path-to-node="26"><p data-path-to-node="27">프렌치토스트는 식빵과 달걀, 우유만 있으면 누구나 쉽게 만들 수 있는 홈 브런치 메뉴의 '스테디셀러'입니다. 바쁜 아침 식사 대용으로도 좋고, 주말 오후 커피나 차와 함께 즐기는 여유로운 간식으로도 완벽합니다. 특히 겉은 바삭하고 속은 촉촉한 '겉바속촉'의 완벽한 식감을 구현하는 것이 프렌치토스트의 핵심인데요. 누구나 따라 할 수 있는 기본 레시피와 함께 부드러움과 바삭함을 모두 잡는 꿀팁, 그리고 프렌치토스트의 흥미로운 유래까지 자세히 소개합니다.</p><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">프렌치토스트 황금 레시피 (2인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="6"><table data-path-to-node="29"><thead><tr><td><span data-path-to-node="29,0,0,0">재료</span></td><td><span data-path-to-node="29,0,1,0">분량</span></td><td><span data-path-to-node="29,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="29,1,0,0">식빵(일반 또는 두꺼운 빵)</span></td><td><span data-path-to-node="29,1,1,0">4장</span></td><td><span data-path-to-node="29,1,2,0">약간 마른 식빵이 계란물을 더 잘 흡수합니다.</span></td></tr><tr><td><span data-path-to-node="29,2,0,0">달걀</span></td><td><span data-path-to-node="29,2,1,0">2~3개</span></td><td><span data-path-to-node="29,2,2,0">빵 두께에 따라 조절</span></td></tr><tr><td><span data-path-to-node="29,3,0,0">우유(또는 생크림)</span></td><td><span data-path-to-node="29,3,1,0">100~120ml</span></td><td><span data-path-to-node="29,3,2,0">촉촉함을 더하는 비결</span></td></tr><tr><td><span data-path-to-node="29,4,0,0">설탕(또는 시럽)</span></td><td><span data-path-to-node="29,4,1,0">1~2큰술</span></td><td><span data-path-to-node="29,4,2,0">기호에 따라 조절</span></td></tr><tr><td><span data-path-to-node="29,5,0,0">소금</span></td><td><span data-path-to-node="29,5,1,0">한 꼬집</span></td><td><span data-path-to-node="29,5,2,0">단맛을 끌어올립니다.</span></td></tr><tr><td><span data-path-to-node="29,6,0,0">버터</span></td><td><span data-path-to-node="29,6,1,0">2큰술</span></td><td><span data-path-to-node="29,6,2,0">굽는 용도</span></td></tr><tr><td><span data-path-to-node="29,7,0,0">식용유</span></td><td><span data-path-to-node="29,7,1,0">1작은술</span></td><td><span data-path-to-node="29,7,2,0">버터가 타는 것을 방지</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[["r_a1bc6e5dcb6b3e0c","c_529f6cecfcd75837",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_a1bc6e5dcb6b3e0c","c_529f6cecfcd75837",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><!----><!----><!----></div><!----></div><!----></table-block><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></div><h4 data-path-to-node="30"><b data-path-to-node="30" data-index-in-node="0">1단계: 달걀물 준비 (부드러움의 핵심)</b></h4><ol start="1" data-path-to-node="31"><li><p data-path-to-node="31,0,0">넓은 볼에 달걀 2~3개를 풀고, 우유(또는 생크림), 설탕, 소금 한 꼬집을 넣고 설탕이 녹을 때까지 잘 저어줍니다.</p></li><li><p data-path-to-node="31,1,0"><b data-path-to-node="31,1,0" data-index-in-node="0">★부드러운 식감 꿀팁:</b> 완성된 달걀물을 <b data-path-to-node="31,1,0" data-index-in-node="22">고운 체에 한 번 걸러주세요.</b> 이렇게 하면 달걀의 알끈이 제거되고 입자가 고와져서 빵에 훨씬 부드럽게 흡수되며, 완성했을 때 더욱 촉촉하고 균일한 색을 낼 수 있습니다.</p></li></ol><h4 data-path-to-node="32"><b data-path-to-node="32" data-index-in-node="0">2단계: 식빵 적시기 (시간 조절이 중요)</b></h4><ol start="1" data-path-to-node="33"><li><p data-path-to-node="33,0,0">준비된 달걀물에 식빵을 넣고 앞뒤로 뒤집어가며 적셔줍니다.</p></li><li><p data-path-to-node="33,1,0"><b data-path-to-node="33,1,0" data-index-in-node="0">★촉촉함 꿀팁:</b> 빵의 두께에 따라 적시는 시간을 조절해야 합니다.</p><ul data-path-to-node="33,1,1"><li><p data-path-to-node="33,1,1,0,0"><b data-path-to-node="33,1,1,0,0" data-index-in-node="0">일반 식빵:</b> 한 면당 30초~1분 정도만 적셔줍니다. 너무 오래 담그면 빵이 흐물거려 구울 때 찢어지기 쉽습니다.</p></li><li><p data-path-to-node="33,1,1,1,0"><b data-path-to-node="33,1,1,1,0" data-index-in-node="0">두꺼운 식빵(브리오슈 등):</b> 계란물이 속까지 충분히 흡수될 수 있도록 1~2분 정도 더 오래 담가둡니다. (또는 빵을 먼저 우유에 살짝 적신 후 달걀물을 입히면 더욱 부드러워집니다.)</p></li></ul></li></ol><h4 data-path-to-node="34"><b data-path-to-node="34" data-index-in-node="0">3단계: 겉바속촉으로 굽기 (불 조절이 생명)</b></h4><ol start="1" data-path-to-node="35"><li><p data-path-to-node="35,0,0">프라이팬을 중약불로 예열하고, 식용유 1작은술을 먼저 두른 뒤 버터 1큰술을 넣고 녹여줍니다. <b data-path-to-node="35,0,0" data-index-in-node="53">버터만 사용하면 쉽게 타기 때문에 식용유와 섞어주면 풍미는 살리고 타는 것을 방지할 수 있습니다.</b></p></li><li><p data-path-to-node="35,1,0">계란물을 입힌 식빵을 팬에 올리고 중약불에서 천천히 구워줍니다. 불이 세면 겉만 타고 속은 익지 않거나 계란물이 뭉칠 수 있습니다.</p></li><li><p data-path-to-node="35,2,0">밑면이 노릇한 황금빛 갈색(골드 브라운)이 되면 뒤집어 반대쪽도 똑같이 구워줍니다. <b data-path-to-node="35,2,0" data-index-in-node="47">약불에서 3~5분 정도</b> 충분히 익혀주어야 속까지 따뜻하고 촉촉해집니다.</p></li></ol><h4 data-path-to-node="36"><b data-path-to-node="36" data-index-in-node="0">4단계: 완벽한 바삭함 추가 (선택 사항)</b></h4><ul data-path-to-node="37"><li><p data-path-to-node="37,0,0"><b data-path-to-node="37,0,0" data-index-in-node="0">설탕 코팅 비법:</b> 토스트를 굽는 팬에 설탕 1작은술과 버터 약간을 녹인 뒤, 구워낸 프렌치토스트의 겉면을 이 설탕 코팅물에 살짝 입히거나 설탕을 솔솔 뿌려주면 캐러멜라이즈되어 겉이 더욱 바삭하고 달콤해집니다.</p></li></ul><hr data-path-to-node="38"><h3 data-path-to-node="39"><b data-path-to-node="39" data-index-in-node="0">궁금했던 프렌치토스트 이야기와 변주</b></h3><h4 data-path-to-node="40"><b data-path-to-node="40" data-index-in-node="0">프렌치토스트의 유래: 프랑스가 아닌 '고대 로마'</b></h4><p data-path-to-node="41">프렌치토스트(French Toast)라는 이름 때문에 프랑스에서 유래했을 것이라 생각하기 쉽지만, 사실 이 요리의 기원은 훨씬 오래된 <b data-path-to-node="41" data-index-in-node="75">고대 로마</b>까지 거슬러 올라갑니다.</p><p data-path-to-node="42">1세기경 로마의 요리책인 **『아피키우스(Apicius)』**에 달걀물에 빵을 적셔 굽는 조리법이 기록되어 있습니다. 당시 신선한 빵을 구하기 힘들거나 빵이 딱딱하게 굳었을 때, 이를 버리지 않고 달걀물에 적셔 다시 부드럽고 맛있게 되살리기 위해 만들었던 **'재활용 음식'**이었습니다.</p><p data-path-to-node="43">실제로 프랑스에서는 이 요리를 **‘팽 페르뒤(Pain Perdu)’**라고 부르는데, 이는 **"잃어버린 빵(Lost Bread)"**이라는 뜻입니다. 이 이름이 바로 굳어버린 빵을 구출해낸다는 요리의 본래 목적을 가장 잘 나타내고 있습니다. 프렌치토스트라는 이름은 미국에서 이 요리가 인기를 얻으면서 붙여진 이름으로, 독일식 토스트(German Toast)와의 경쟁에서 승리하며 널리 퍼지게 되었습니다.</p><h4 data-path-to-node="44"><b data-path-to-node="44" data-index-in-node="0">프렌치토스트의 다양한 변주</b></h4><p data-path-to-node="45">프렌치토스트는 어떤 빵을 사용하고 어떤 토핑을 올리느냐에 따라 무궁무진하게 변신합니다.</p><ul data-path-to-node="46"><li><p data-path-to-node="46,0,0"><b data-path-to-node="46,0,0" data-index-in-node="0">빵의 변화:</b> 일반 식빵 외에도 버터 풍미가 가득한 <b data-path-to-node="46,0,0" data-index-in-node="28">브리오슈</b>를 사용하면 더욱 깊고 부드러운 맛을 낼 수 있으며, <b data-path-to-node="46,0,0" data-index-in-node="62">바게트</b>를 두툼하게 썰어 사용하면 겉바속촉을 넘어 쫀득한 식감까지 즐길 수 있습니다.</p></li><li><p data-path-to-node="46,1,0"><b data-path-to-node="46,1,0" data-index-in-node="0">토핑의 완성:</b> 달콤함을 더하는 메이플 시럽이나 아가베 시럽은 기본입니다. 여기에 생크림이나 아이스크림을 올리고, 블루베리, 딸기, 바나나 등 신선한 <b data-path-to-node="46,1,0" data-index-in-node="83">계절 과일</b>을 곁들이면 맛과 비주얼이 모두 완벽한 홈 브런치가 완성됩니다. 시나몬 가루를 살짝 뿌려주면 향긋한 풍미를 더할 수 있습니다.</p></li></ul><p data-path-to-node="47"><b data-path-to-node="47" data-index-in-node="0">Tip:</b> 계란물에 시나몬 가루나 바닐라 시럽을 약간 넣으면 더욱 고급스러운 풍미를 즐길 수 있습니다.</p><hr data-path-to-node="48"><h3 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ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c2249870503="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[["r_a1bc6e5dcb6b3e0c","c_529f6cecfcd75837",null,"rc_19e536f9f73eca50",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://v.daum.net/v/5F5eubA81i" data-hveid="27"><!----><span _ngcontent-ng-c2249870503="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image" alt="프렌치토스트 브런치 플레이팅 " src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQjCVI7aH0I0ZOr3WNP_hQqD85nfSNBEszlWtBqZVinj-2UvL95iyYKEDtKhmm4"></span><span _ngcontent-ng-c2249870503="" class="cdk-visually-hidden ng-star-inserted"></span><!----><!----><!----></a><!----><!----><!----><!----><!----><!----><!----><a _ngcontent-ng-c2724448734="" 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