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Old 04-28-2008, 02:04 PM   #21
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I leave the bread in the freezer until time to dip into egg mixture. The center will be cooked without getting soggy and without overcooking the outside.

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Old 04-28-2008, 03:00 PM   #22
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Location: Indiana
Posts: 1,352
For really rich french toast. Get thick sliced bread.
In a bowl--

4 eggs plus 2 egg yolks-beat until creamy add heavy cream, sugar, vanilla, cinnamon.
Dip the bread in and let it soak a bit. Lift out with a spatula and slide onto a hot griddle/skillet that has been oiled(oil should not be smoking). COVER to hold in the steam(very important to "set" the middle of the bread.
Flip when browned and cover again.. The outside will crisp with a custard like center... sprinkle with powdered sugar and serve....

So decadent it should be illegal...

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