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Old 01-25-2007, 12:08 PM   #1
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French toast

What is a simple and tasty way to make french toast? I'd like to try it some weekend but don't want to spend most of the time measuring everything out. What is the best bread to use?

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Old 01-25-2007, 12:28 PM   #2
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Simple and tasty.

If the bread is a couple of days old so it's not so soft, you get FT that holds together better.

Beat together eggs, milk, cinnamon, sugar, nutmeg and maybe some vanilla. Soak the bread in it. Cook in a medium skillet or griddle.

You can get all kinds of fancy. The bread you choose can make a difference. You can vary the flavorings.
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Old 01-25-2007, 12:28 PM   #3
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Quote:
Originally Posted by Jules582
What is a simple and tasty way to make french toast? I'd like to try it some weekend but don't want to spend most of the time measuring everything out. What is the best bread to use?
Jules,
I use either day old thick sliced french bread or the thick french toast bread that is sold in most grocery stores..I don't measure much, I just crack eggs (1-per person) into a cake pan, add 1 tab. or so of sugar, 2 caps full of vanilla and some milk whisk it up, and that is it. I add more or less of each ingredient according to how many I need to feed. You can also add things like cinnamon, nutmeg to your egg batter.
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Old 01-25-2007, 12:35 PM   #4
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Quote:
Originally Posted by kadesma
Jules,
I use either day old thick sliced french bread or the thick french toast bread that is sold in most grocery stores..I don't measure much, I just crack eggs (1-per person) into a cake pan, add 1 tab. or so of sugar, 2 caps full of vanilla and some milk whisk it up, and that is it. I add more or less of each ingredient according to how many I need to feed. You can also add things like cinnamon, nutmeg to your egg batter.
kadesma
I pretty much do the same thing, except I let the sliced bread sit out for a while to dry out a bit. Not too much. That way, when it's dipped in the egg mixture, it doesn't become soggy and will cook up nice when it hits my griddle.
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Old 01-25-2007, 12:37 PM   #5
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I do the same thing...

I find though that I have to add more spices to the egg for the last pieces of bread. The first ones are always more flavorful.
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Old 01-25-2007, 12:38 PM   #6
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Originally Posted by Katie E
I pretty much do the same thing, except I let the sliced bread sit out for a while to dry out a bit. Not too much. That way, when it's dipped in the egg mixture, it doesn't become soggy and will cook up nice when it hits my griddle.
Me too Katie I like tocut the bread fairly thick and let it soak up some of the batter before putting it on the griddle.

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Old 01-25-2007, 12:41 PM   #7
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Thanks everyone!!
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Old 01-25-2007, 01:03 PM   #8
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Something quick...You might try this ...Buy a loaf of Sun-Maid Raisin Bread..or something simular...(Is their Cinnamon & Honey one too?) Let it set for a spell to stale. Then use your favorite batter mix....Ta daaaa! Pain Perdue!
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Old 01-25-2007, 01:07 PM   #9
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I like to use frozen sliced bread to make french toast. It doesn't get soggy as often, but cooks perfectly.
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Old 01-25-2007, 01:19 PM   #10
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I use supermarket Italian/French bread--sort of spongy, not real crusty or challah. I don't let it dry out--use it fresh. Another good bread is Texas toast--the thick sliced loaf bread. I don't let it soak too long, but enough to get all the way through the slice, of course. And my egg mixture is pretty eggy--just enough milk, a little sugar and maybe some vanilla to be smooth. Our Denver son even called me for the recipe when the blizzard struck--French toast being requested like Baba makes.

I wish I could post the very BEST oven French toast recipe from Sara MOulton--blueberry pecan!!! Man, oh man.
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