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Old 01-17-2011, 07:49 AM   #31
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My Mom's French toast was eggs & milk, a little bit of sugar, salt & pepper, and a couple tablespoons of flour, not mixed well leaving the flour kind of floating in the egg. We'd dip it just enough to get the outside wet - don't like it custardy inside - and fry it in Crisco to get it crispy as possible. No fridge involved.

I love it with syrup & butter; my late husband didn't want it sweet, just salt & pepper.
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Old 01-17-2011, 08:29 AM   #32
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I never refrigerate my "french toast" before cooking it, it's way better hot :p
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Old 01-17-2011, 10:08 AM   #33
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I've seen it where the intent is to make a casserole of french toast and other ingredients. It almost like a strata.
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Old 01-17-2011, 10:59 AM   #34
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This is my favorite casserole.

Paula's french toast bake
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Old 01-17-2011, 12:27 PM   #35
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Yet another idea...

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.
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Old 01-17-2011, 01:54 PM   #36
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Quote:
Originally Posted by chopper View Post
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.
Oh, boy - does that ever sound good! Like for a holiday morning.
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Old 01-17-2011, 03:59 PM   #37
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First of all, I have to try the cinnamon roll thing. That sounds amazing!! Second, are you supposed to refrigerate the bread soaking in the egg mixture, or dip the bread then refrigerate?? I've never heard of such a thing, so I'm not sure
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Old 01-18-2011, 06:33 AM   #38
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If cooked properly, french toast that has been soaked overnight is absolutely the most fluffy, delicious french toast ever made. You can't grill it on high heat, it has to come up to temperature slowly and the inside just fluffs up and cooks through - it's not soggy nor is any batter left uncooked. I use it with whole wheat bread and it makes a regular slice of ww bread puff up to something that looks almost gourmet. The flavors get together and just... yum. Don't knock it if you haven't tried it. I've had french toast just dredged and cooked and I've had it soaked, and I'll go for soaked every time.
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Old 01-18-2011, 07:00 AM   #39
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I used to make Pineapple Upside Down French Toast for my breakfast buffet. Basically, you melt some butter and disolve some brown sugar in it, add pineapple, then put in your french toast on top of it, cover and bake it. I suppose you could do it with other fruit if you preferred.
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Old 01-18-2011, 09:07 AM   #40
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Please excuse my ignorance but when you soak the french toast overnight do you then fry it on a griddle? Isn't it a little difficult to get it onto the griddle without it tearing apart? Or do you bake it? I have seen this done on the tube but it strikes me that french toast made that way is just really bread pudding?
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