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Wentelteefjes: French Toast, the Dutch Way

My Oma (Grandma) always knew how to make a morning special. Even on the greyest of Dutch days, the scent of cinnamon and warm butter wafting from her kitchen window promised comfort and joy. It wasn’t fancy, but her wentelteefjes – Dutch-style French toast – were legendary. Each bite, crispy on the outside and custardy within, transported me to a world of cozy kitchens, family laughter, and the unwavering love of a grandmother who could turn simple ingredients into pure magic. To this day, the taste of wentelteefjes is a warm hug from my childhood.

Recipe Overview

Prep Time: 35 minutes
Cook Time: 10-15 minutes
Total Time: 45-50 minutes
Servings: 2-4
Yield: Varies depending on bread size
Dietary Type: Varies (can be adapted to be dairy-free)

Ingredients

8 slices day-old white bread
1 1/2 cups lukewarm milk
2 eggs, lightly beaten
Salt, to season
2 tablespoons icing sugar
1/4 – 1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 ounces butter (more if needed)
Extra icing sugar, to serve (confectioner’s sugar)
1 teaspoon cinnamon

Equipment Needed

Large bowl
Shallow dish
Whisk
Skillet or frying pan

Instructions

In a large bowl, whisk together the lukewarm milk, lightly beaten eggs, a pinch of salt, icing sugar, lemon zest, and vanilla extract. Make sure everything is well combined and the icing sugar is fully dissolved. This creates the delicious custard base for your wentelteefjes.
Carefully remove the crusts from the day-old white bread. While this step is optional, it results in a more tender and refined final product. It also allows the bread to soak up the custard more easily. Save the crusts to make breadcrumbs later!
Lay the bread slices in a shallow dish in a single layer if possible. If your dish isn’t large enough, you may need to soak the bread in batches.
Pour the milk mixture evenly over the bread slices, ensuring each slice is thoroughly saturated. Let the bread stand for 30 minutes, flipping the slices halfway through the soaking time to ensure both sides are equally immersed in the custard. This soaking period is crucial for achieving that signature custardy interior.
While the bread is soaking, prepare your cooking station. Having everything ready to go will make the cooking process smoother.
Melt the butter in a skillet or frying pan over medium heat. Use enough butter to generously coat the bottom of the pan, preventing the wentelteefjes from sticking and helping them achieve a golden-brown crust. You may need to add more butter as you cook, depending on how much your bread absorbs.
Once the butter is melted and hot, carefully lift each soaked bread slice from the dish, allowing any excess milk mixture to drip back into the dish. Gently place the bread slices in the hot pan, ensuring they are not overcrowded. Cook in batches if necessary.
Fry the bread slices on both sides until they are golden brown and cooked through, approximately 2-3 minutes per side. Be careful not to overcrowd the pan, as this will lower the temperature and result in soggy wentelteefjes. Adjust the heat as needed to prevent burning. Aim for a rich, golden-brown color – this is where much of the flavor comes from.
To check for doneness, gently press down on the center of the wentelteefjes with a spatula. It should feel firm and springy, not soggy. If the outside is browning too quickly but the inside is still wet, reduce the heat slightly and continue cooking.
Remove the cooked wentelteefjes from the pan and place them on a plate.
Serve immediately, sprinkled generously with extra icing sugar and cinnamon. The warmth of the wentelteefjes will slightly melt the icing sugar, creating a delightful glaze.

Expert Tips & Tricks

Use day-old bread: This is essential for preventing the French toast from becoming soggy. Stale bread absorbs the custard better without falling apart.
Don’t skip the lemon zest: It adds a bright, subtle citrus note that elevates the flavor profile of the wentelteefjes.
Control the heat: Cooking over medium heat allows the wentelteefjes to cook through evenly without burning on the outside.
Don’t overcrowd the pan: This lowers the temperature of the pan and results in soggy French toast. Cook in batches if necessary.
For extra flavor, consider adding a splash of orange juice or a dash of nutmeg to the milk mixture.
Make it ahead: You can soak the bread slices in the milk mixture the night before and store them in the refrigerator. Just be sure to cook them immediately after removing them from the fridge.

Serving & Storage Suggestions

Serve wentelteefjes immediately while they are warm and crispy. A generous dusting of icing sugar and cinnamon is a classic topping, but you can also get creative with your toppings. Consider serving them with fresh fruit, whipped cream, maple syrup, or a drizzle of honey.

Leftover wentelteefjes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can either microwave them for a short period, or better yet, reheat them in a skillet over low heat until warmed through and slightly crispy. They can also be reheated in a toaster oven. Microwaving may make them a bit soggy, so the skillet or toaster oven is preferred. Freezing is not recommended, as the texture will suffer upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	400mg	17%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	8%
Sugars	20g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute almond milk, soy milk, or oat milk for the cow’s milk. Use a dairy-free butter alternative for frying.
Gluten-Free: Use gluten-free bread. Be sure to check that all other ingredients are also gluten-free.
Spiced Wentelteefjes: Add a pinch of nutmeg, cardamom, or allspice to the milk mixture for a warmer, more complex flavor.
Fruity Wentelteefjes: Top with fresh berries, sliced bananas, or sauteed apples.
Savory Wentelteefjes: Omit the icing sugar and cinnamon. Serve with a fried egg and a sprinkle of fresh herbs.

FAQs (Frequently Asked Questions)

Q: Why is it important to use day-old bread?
A: Day-old bread is drier and more absorbent than fresh bread, which allows it to soak up the custard mixture without becoming soggy or falling apart.

Q: Can I use a different type of bread?
A: While white bread is traditional, you can experiment with other types of bread, such as brioche, challah, or even croissants. Keep in mind that different types of bread will absorb the custard differently, so you may need to adjust the soaking time accordingly.

Q: How do I know when the wentelteefjes are cooked through?
A: The wentelteefjes should be golden brown on both sides and firm to the touch. The inside should be cooked through and no longer soggy.

Q: Can I add other flavorings to the custard mixture?
A: Absolutely! Feel free to experiment with different extracts, spices, and citrus zests to create your own unique flavor combinations.

Q: What can I serve with wentelteefjes?
A: Wentelteefjes are delicious on their own, but they are also great with fresh fruit, whipped cream, maple syrup, or a drizzle of honey. For a savory twist, try serving them with a fried egg and a sprinkle of fresh herbs.

Final Thoughts

There’s something wonderfully simple, yet deeply satisfying about wentelteefjes. It’s a dish that transcends generations, evoking memories of cozy mornings and the comforting aromas of home. I encourage you to try this recipe and experience the joy of this classic Dutch treat. Don’t be afraid to experiment with different flavors and toppings to create your own unique version. And most importantly, share your wentelteefjes with loved ones and create new memories that will last a lifetime. Eet smakelijk! (Bon appétit!)

Wentelteefjes (French Toast the Dutch Way) Recipe