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Terry[_3_]

On Sun, 29 Aug 2010 22:04:33 -0400, (e-mail
from gene) wrote:

>I've tried and tried to make great tasting French Toast. I've used my
>Mom's tried and true recipe for over 30 years. Just a basic no frills
>approach of egg dipping a slice of white bread and then frying it. There
>simply must be another way of bringing new life to an old favorite. I
>would be very grateful for any cooking tips you'd care to offer me.
>
>Many thanks,
>
>gene

Hello Gene,
Like others on this list, I like the custardy version of french toast
that results from soaking the bread for a long time. But all too
often the inside is undercooked when the outside is a perfect crispy
brown. Solution from Alton Brown is to cook in a little butter on the
griddle/frying pan until browned, then bake in the oven for a few
minutes at a fairly moderate temperature.

I add lots of vanilla extract (a tablespoon or more of homemade
extract; I love vanilla) and the slightest hint of cinnamon and/or
nutmeg.

Oh, and there is a product sold by King Arthur Flour, and others,
called "Sweet Dough flavoring" or some such. It adds a little citrus
and other aromatics to sweet rolls, french toast, pancakes, etc.
Definitely worthwhile!
--
Best -- Terry