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Old 01-16-2011, 12:35 PM   #1
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Refrigerate French toast prior to cooking

Some recipes call for refrigerating French toast prior to cooking. Does anyone know why? Sometimes I get in a hurry and wonder if I really need to do this step.

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Old 01-16-2011, 12:39 PM   #2
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Some recipes call for refrigerating French toast prior to cooking. Does anyone know why? Sometimes I get in a hurry and wonder if I really need to do this step.
I have never done this...and my french toast is killer!
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Old 01-16-2011, 12:41 PM   #3
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I have never done this...and my french toast is killer!
Me niether. Maybe there is something to it. I cook it every day at the restaurant. We have no time for that proceedure. I never cook it at home.
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Old 01-16-2011, 12:46 PM   #4
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It allows the batter to soak completely into the bread and it sets up better. I don't think it's a necessary step, but if you have the time, I think it's worth it. Often, if you don't give the batter time to soak into the bread, then you'll have a center that is just dry bread once it's cooked. The part about putting it into the fridge is probably a "food safety" issue. I usually just let it sit on the counter to soak because I don't think that eggs are dangerous to be left at room temp.
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Old 01-16-2011, 12:53 PM   #5
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I've seen TV shows where it's put together the night before and left in the fridge to soak.

In general, I think this step is important for thick sliced dense breads and not important for supermarket sliced bread.
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Old 01-16-2011, 12:58 PM   #6
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I've seen TV shows where it's put together the night before and left in the fridge to soak.

In general, I think this step is important for thick sliced dense breads and not important for supermarket sliced bread.
It would also depend on how "stale" your bread is. I've dried bread, intentionally, for French Toast and it does take a bit longer to soak. But, never all night in the fridge. But then, I'm lazy!
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Old 01-16-2011, 01:13 PM   #7
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Never heard of it. I.ve been having french toast since i was a child, watching my grandfather making it. My mother makes it, my mother in law makes it. I make it for my children, never have i heard of refrigerating it. The only reason I would see why they put it in the fridge becasue they afraid for health reasons leaving the egg mixture out on the counter during soaking. But I never leave the toast soaking for a long time, And I ususally vut the bread prettu thick, at least double or tripple of a store cut slices, though if it is an old dry piece of bread one might need to do that. Still, in France for example it is common practice not to keep eggs or butter in the refrigerator and look they are fine.
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Old 01-16-2011, 01:23 PM   #8
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I have never done that, but I might give it a try. We don't buy fluffy, supermarket bread.

The greatest risk of salmonella with eggs is from the outside of the shell. It is possible, but far less likely, for the inside to be contaminated with salmonella. So, wash your eggs well before you crack them open and after handling unopened eggs.
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Old 01-16-2011, 02:34 PM   #9
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I soak my stale bread for maybe 10 minutes tops on the counter. If you put it in the refrigerator then I would think the center wouldn't cook as fast. I wouldn't like raw eggy gushy french toast in the middle so I wouldn't do that.

And Princess, your Ogerness, there's no way your french toast could be more Killer than MY french toast
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Old 01-16-2011, 05:44 PM   #10
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I soak my stale bread for maybe 10 minutes tops on the counter. If you put it in the refrigerator then I would think the center wouldn't cook as fast. I wouldn't like raw eggy gushy french toast in the middle so I wouldn't do that.

And Princess, your Ogerness, there's no way your french toast could be more Killer than MY french toast
French Toast Off!!!!
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