Dore Calories

Dore is a style of French toast: both are made by soaking bread in an egg mixture and frying it. Recipes vary, and some versions of French toast add spices, cream, or other ingredients.

Thick-cut bread that is slightly dry works best for Dore because it absorbs the egg mixture without falling apart. Brioche makes a rich, soft version, while sturdy sandwich or country bread holds its shape well.

Dore can turn soggy if the bread is soaked too long, the slices are very soft, or the pan is not hot enough to brown them promptly. Use thicker bread and dip each slice briefly before frying.

Yes, you can make Dore without dairy milk by using water or an unsweetened plant-based drink in the egg mixture. The result may be less creamy, but the egg still helps the bread set as it cooks.

Yes, Dore can be savoury. Season the egg-and-milk mixture with salt, pepper, or herbs, then serve the fried bread with cheese, tomatoes, or avocado instead of sweet toppings.

Dore pairs well with fruit, yoghurt, maple syrup, honey, or jam. For a richer breakfast, add nut butter; for a less sweet serving, use berries or sliced banana without extra syrup.

Yes, slightly stale bread is ideal for Dore because it absorbs the egg mixture while staying firm. Very hard bread may need a slightly longer dip, but do not leave it soaking until it loses its shape.

Refrigerate cooked Dore in a covered container once it has cooled, and eat it within a few days. Reheat it in a skillet or oven to bring back some crispness; a microwave tends to soften the bread.

Yes, cooked Dore can be frozen. Cool the slices completely, separate them with parchment, and store them in an airtight container; reheat from thawed in a skillet or oven for a better texture.