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Old 05-24-2015, 01:09 PM   #31
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I used to watch my sister make French Toast. Quick dip in the egg mixture, flip it over to other side, remove quickly. I like to soak my bread so that the egg mixture goes through completely. Then I place it in the pan on low heat so that the egg mixture is cooked through. The flavor of the additives are not just sitting on the outside. I have a large half round spatula that is perfect for lifting it out of the egg solution.
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Old 05-24-2015, 01:13 PM   #32
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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 used to melt brown sugar in a saucepan for our "maple" syrup. I think she may have added a little water.
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Old 05-24-2015, 01:24 PM   #33
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I like French toast made using one of the Pepperidge Farm Swirl breads or raisin bread.

If you are not a fan of French toast it would be easy enough to make a grilled cheese sandwich stuffed with some thinly sliced fruit or vegetables for you and French toast for your wife.
Arnold's Bread also makes them. Unfortunately our local store may be carrying one and not the other. I too prefer PF also. Only not with the raisins. I do believe I have stated my aversion to raisins. YUK!
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Old 05-25-2015, 05:28 PM   #34
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OH YOO HOO Larry.......so how did your French toast turn out and what did you do??
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Old 05-25-2015, 05:40 PM   #35
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Put it off until tomorrow or wednesday. Didn't realize today would be so crazy, the minute I woke up until now :) But, I did get myself the Challah bread, and the chickens laid their eggs, so Im ready to go..
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Old 05-26-2015, 07:55 PM   #36
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Looks like Im putting it off till the weekend, but its definitely on the to do list.
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Old 05-28-2015, 02:58 AM   #37
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I had trouble getting my french toast to cook up toasty. I tried to soak the bread quickly in the french toast mix so as not to get overly soaked. I fried up the pieces in a bit of Crisco and still couldn't make them come out anything but mushy. Also, I've got to get some maple syrup that is a bit less sweet. I ended up taking one bite of the french toast and syrup and then drinking a lot of milk after each bite.

It's not the same as I remember making it at home, not nearly like it is at an IHOP these days.
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Old 05-28-2015, 07:34 AM   #38
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I may be wrong, but I don't like ode of frying anything in Crisco.


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Old 05-28-2015, 09:57 AM   #39
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I had trouble getting my french toast to cook up toasty. I tried to soak the bread quickly in the french toast mix so as not to get overly soaked. I fried up the pieces in a bit of Crisco and still couldn't make them come out anything but mushy. Also, I've got to get some maple syrup that is a bit less sweet. I ended up taking one bite of the french toast and syrup and then drinking a lot of milk after each bite.

It's not the same as I remember making it at home, not nearly like it is at an IHOP these days.
I always cook my french toast in unsalted butter on medium heat. I just prefer the flavor. It seems to crisp up nicely.
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Old 05-28-2015, 04:11 PM   #40
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I always cook my french toast in unsalted butter on medium heat. I just prefer the flavor. It seems to crisp up nicely.
Same here - a skillet preheated to med heat, and just a little butter.
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