On 1/25/2013 4:36 PM, Bob Terwilliger wrote:
> graham replied to notbob:
>
>>> I was raised on egg/milk mixture, for both scrambled eggs and Fr
>>> toast. I later realized, with the milk, scrambled eggs weep and Fr
>>> toast is soggy. Scrambled eggs require no milk or cream
>>
>> That's perhaps US style but on the other side of the pond, it's quite
>> normal to add milk and butter.
>
> In the US, French toast is normally made with milk, cream, or
> half-and-half. The only reason I can think of not using those items is
> if you're using a poor-quality bread like Wonder Bread. Unfortunately,
> that style of bread is what's most common in the market; it's much
> harder to find good white bread with a substantial crumb. If I want to
> make French toast or bread pudding using white bread (challah or brioche
> are my preference), I don't believe that any locally-available bread
> meets my standards, so I'd have to make pain de mie at home.
>
> Bob

I bake challah for French toast. I use egg and milk or cream, whatever
is in the fridge.

I thought this thread would be about what's on top of the French toast.
I was raised with powdered sugar and cinnamon on my French toast and a
drop of vanilla whisked in with the egg and milk soak.

First husband put syrup on his French toast. I was agog. When second
husband did the same, I started to think there was more than one way to
top French toast. Now I realize that the powdered sugar and cinnamon
topping was not what most people do.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.