mollyanne
Flour Child
Stop that! I knew you'd laugh .
You don't know til you've tried it
.
You don't know til you've tried it
.
Stop that! I knew you'd laugh .
You don't know til you've tried it
.
I recently tried the refrigerator method. I was doing a cassarole and did a lot of research as to the benefits of refrigeration. Apparently if you refrigerate just the egg and milk part it helps it to get creamer, and develops a custard-like way. When I did the cassarole, the bread soaked up the egg mixture and came out fluffy and moist. I was sure it would be wet and gluey but it was wonderful.
princess...alix's recipe sounds delicious. I have a recipe for a Meyer Lemon Buttermilk Pudding Cake served with a Blueberry Mint Compote and Creme Anglaise that is to die for...do I feel another throw-down coming on? lol
My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!I have a recipe for a Meyer Lemon Buttermilk Pudding Cake served with a Blueberry Mint Compote and Creme Anglaise that is to die for.
OMG Mollyanne.........give it up right now!!My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!
PF, they are just wonderful. Give me your addy by pm and I'll mail you some. I think that's legal.
Okay, okay . I think I get the message.OMG Mollyanne.........give it up right now!!My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!
Check out food tv Alton Brown does a really good job about explaining french toast and refrigeration.
OK...here is another one. I love this french toast. First make cinnamon rolls. Now when they are cool, and perhaps a day old (if there are any left), slice them up and make french toast with them. You don't even have to add the cinnamon and vanilla to the egg mixture on that one.
OH I think I am inching ahead.