"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pancakes, Waffles & Fritters
Reply
 
Thread Tools Display Modes
 
Old 05-21-2015, 01:17 PM   #21
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thumbs up

Quote:
Originally Posted by Zhizara View Post
CharlieD, I like your idea of making your French toast savory. Savory sounds very yummy.
Yes that's how I do mine. I prefer savoury.

__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 05-21-2015, 01:36 PM   #22
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
I like to add some triple sec into the egg custard. Don't really use a recipe but maybe a 1/8 to 1/4 cup for 4 eggs. Probably could use any liqueur you like.
__________________

__________________
medtran49 is offline   Reply With Quote
Old 05-21-2015, 02:10 PM   #23
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,163
This thread is certainly apropos. I've gotten into my mind that I am going to make French toast for Sunday breakfast. Sunday is when I take special care to do a little "extra" for the morning meal and I've gone through all the usual suspects recently...pancakes, waffles, biscuits w/sausage gravy, S.O.S., all sorts of different breads made into toast.

The only thing preventing me from making French toast is that I needed to make some bread and since today is a definite Blackberry winter day, I just put three loaves of Honey Buttermilk Bread in my microwave oven for their final rise before baking.

Before anyone misunderstands me, I don't cook the bread in the microwave. I use it as a proofing box. While I'm shaping the loaves and putting them in to the pans, I heat a bowl of water on HIGH power for 4 minutes. By the time I'm ready to put the loaves in the nuker, it's nice and warm and moist. The environment is perfect for about 1 hour's time, which is usually enough or more than enough time to put the bread through its rise.

This bread is awesome and just perfect for French toast.

My French toast method is pretty much standard: eggs, milk, sugar, salt, vanilla extract. Dip, cook, eat.

I'm really intrigued by some of the suggestions in this tread and am going to try some of them.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 05-21-2015, 02:30 PM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Quote:
Originally Posted by Zhizara View Post
CharlieD, I like your idea of making your French toast savory. Savory sounds very yummy.
I guess it mostly because how I grew up. We simply did not have a lot of cinnamon, or vanilla. Also, it is like pancakes, and Russian pancakes are made so they can be eaten with something sweet, i.e. syrup or something savory, i.e. herring or lox.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-21-2015, 02:39 PM   #25
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
We didn't have a lot of money for extras when I grew up either. My mother used to make maple syrup using water, sugar and maple extract. We didn't know any different...

On savory french toast. My ex wife picks hers up like toast and dips them in ketchup. So, she never wanted cinnamon in the mix. I felt it was a bit blasphemous.
__________________
Rocklobster is offline   Reply With Quote
Old 05-21-2015, 03:21 PM   #26
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
Quote:
Originally Posted by Rocklobster View Post
We didn't have a lot of money for extras when I grew up either. My mother used to make maple syrup using water, sugar and maple extract. We didn't know any different...

On savory french toast. My ex wife picks hers up like toast and dips them in ketchup. So, she never wanted cinnamon in the mix. I felt it was a bit blasphemous.
My Mom made syrup that way too, except that it was made with Maplene (sp?), an imitation maple flavoring. I have to be honest, on those few occasions when I had breakfast with my cousins (they were a lot more affluent than we were), I drooled over the log cabin syrup that came in the log cabin shaped tins. Mom's syrup is one thing that I don't miss from my childhood.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-22-2015, 11:57 AM   #27
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by creative View Post
Yes that's how I do mine. I prefer savoury.


How do you make yours savory, Creative? I'd like to hear your ideas.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 05-22-2015, 04:32 PM   #28
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 160
French Toast

I like challa bread for French Toast. And there must be bacon or sausages served with that.
__________________
Stock Pot is offline   Reply With Quote
Old 05-23-2015, 10:57 AM   #29
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Banana bread made into french toast is a thing of beauty, and a treat for the tongue. My dad used to cook two pieces of regular french toast (white bread, egg, sugar, milk, cinnamon, salt) on one side only. He'd then turn one slice over and top it with Velveeta Cheese, and cover that with the cooked side of the other slice. Then he'd finish it like a grilled cheese, plate it, serve with syrup and a side of sausage patties. That was one of my favorites. But I still love to make Monty Cristos, which is french toast made into a sandwich with sliced ham, turkey, and Ementeleer or Swiss Cheese, and yes I want either syrup or a good jam, like choke cherry, or currant jelly with mine.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-24-2015, 01:09 PM   #30
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,888
I soak stale bread in a mixture of eggs and half & half with vanilla extract and a touch of cinnamon and/or nutmeg, and cook it in my Belgian waffle iron, one slice per slot.
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.