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Old 10-27-2011, 04:42 PM   #11
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Originally Posted by spork View Post
Mind you I've never tried anything like this, but think it might work...
Season a slice of bread with mixture of your choice of dried/powdered savory spices (maybe a curry). French toast it as usual. Top with complementary gravy/sauce/condiment. Interesting idea, Vit, lots of room for very easy experimentation!

i like the way you think, spork. it seems to me though that it might be better to add the dried spices to the egg mixture rather than on the bread itself. wouldn't the spices, especially the fine powdered ones, get unevenly distributed on the bread? dried basil or marjoram, and thyme, with some scallions or chives, mixed with the egg dip should be good for my first attempt at savory french toast. a curry version sounds great, but i think i need a bit of practice before attempting it. as you said, there are so many possible variations with this, spork....
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Old 10-28-2011, 05:47 AM   #12
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Cooking Light recently had a recipe for Gruyere stuffed french toast. I'll see if I still have the issue and PM you the recipe if you want it.
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Old 10-28-2011, 08:22 AM   #13
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Cooking Light recently had a recipe for Gruyere stuffed french toast. I'll see if I still have the issue and PM you the recipe if you want it.

yes, thank you, dave. sure hope you can find it. gruyere is my all-time favorite swiss--curious to see how this ended up in cooking light.
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Old 10-28-2011, 09:12 AM   #14
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I treat myself to a little wedge of Gruyere occasionally. I'd love this recipe too!
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Old 10-28-2011, 06:11 PM   #15
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not savory, made cornflake french toast for breakfast. it was just o.k.
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