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

In article >,
(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

Mix some orange juice into the egg mixture. Serve with marmalade.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Melba's Jammin'" > wrote in message
...
> In article >,
> (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
>
> Mix some orange juice into the egg mixture. Serve with marmalade.
>
> --
> Barb, Mother Superior, HOSSSPoJ

>
Ah yes! I posted a recipe 10 years ago that called for orange juice mixed
with the egg. And use sliced french bread or thick sliced "Texas toast".

Jill

A friend of mine used a little almond extract instead of the
vanilla...nice rich taste.

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > (e-mail from gene) wrote:
> >
> >> I've tried and tried to make great tasting French Toast.
> > Mix some orange juice into the egg mixture. Serve with marmalade.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJ
>
> >
> Ah yes! I posted a recipe 10 years ago that called for orange juice mixed
> with the egg. And use sliced french bread or thick sliced "Texas toast".
>
> Jill

I like a regular slice; and I soak my bread in it a bit rather than just
giving it a quick dip in the egg-milk-or-juice blend. I like a custardy
texture to the final product.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > (e-mail from gene) wrote:
>> >
>> >> I've tried and tried to make great tasting French Toast.
>> > Mix some orange juice into the egg mixture. Serve with marmalade.
>> >
>> > --
>> > Barb, Mother Superior, HOSSSPoJ
>>
>> >
>> Ah yes! I posted a recipe 10 years ago that called for orange juice
>> mixed
>> with the egg. And use sliced french bread or thick sliced "Texas toast".
>>
>> Jill
>
> I like a regular slice; and I soak my bread in it a bit rather than just
> giving it a quick dip in the egg-milk-or-juice blend. I like a custardy
> texture to the final product.
>
> --
> Barb, Mother Superior, HOSSSPoJ

>
I can't find the recipe I posted, must have been 1999 or so, but I soak it
overnight with egg and orange juice. Talk about "custardy"

Jill

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > (e-mail from gene) wrote:
> >> >
> >> >> I've tried and tried to make great tasting French Toast.
> >> > Mix some orange juice into the egg mixture. Serve with marmalade.
(snip)
> >
> I can't find the recipe I posted, must have been 1999 or so, but I soak it
> overnight with egg and orange juice. Talk about "custardy"
>
> Jill

Do you bake it or put it on a griddle? I do a griddle.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On 08/29/2010 07:04 PM, 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

This was the subject of a thread here in r.f.c. some time ago. I've
copied the recipe here and added a summary of some of the comments. One
of the more interesting comments (not included here -- odd) was that the
flour in the batter probably adds some crispiness to the final crust.

I've made this recipe and it is the *best* French Toast I've ever had,
by a long shot. I made it with French bread cut on a diagonal instead of
Texas Toast and added maybe a tablespoon of brandy to the batter. After
it was cooked I put butter and a couple of slices of ripe banana on the
top of each, then covered it with plain old Log Cabin syrup. I thought
I'd died and gone to heaven. It also took about a week for my BG to come
back down. Some day I'd like to try it with brioche for the bread.


----------------- Snip Here ------------------

Denny's-Style French Toast


Ingredients:
4 eggs
2/3 cup whole milk; skim milk is OK also
1/3 cup flour
1/3 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/8 tsp. cinnamon

6 slices Texas toast thick bread
3 Tbsp. butter
powdered sugar
butter
maple syrup

Directions:
Mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Heat a large skillet, or griddle. When the skillet is hot, add 1
Tablespoon butter. If the butter smokes, your pan is too hot -- turn
down the heat.

Dip each slice of bread into the batter for 30 seconds on each side. Let
some of the batter drip off, then put in skillet. Cook each slice 1 1/2
to 2 minutes per side until each side is golden brown.

Add more butter, if necessary, to cook all of the slices.

To serve, put on plate, dust with powdered sugar. Serve with butter and
hot syrup.

Serves 6 to 8.

Notes from the readers:
Mix the cinnamon into the vanilla before adding to the egg mixture -- it
won't float on top.

Whir everything up to the bread, liquids first, in a blender. The batter
may be sticky or lumpy otherwise.

As long as you have the blender out, toss some fruit such as banana,
peach or strawberry into it. No, I don't know how much.

Halve the recipe for seven slices of regular bread.

Use raisin bread sometime.

Add some brandy.

Use dense, chewy French or sourdough bread (the long kind, not the round
kind) cut on a diagonal 1" thick and soak in the batter 45 to 60 seconds
per side. Cook 2 1/2 to 3 minutes per side. Regular bread is pretty
bland compared to this.

Top with cream cheese and/or bananas.

Make the batter the evening before and let it "cure" in the refrigerator
overnight.

Top with peanut butter and honey.

Stuffed French toast: While the French toast was cooking, we mixed
together 1/2 package of reduced fat cream cheese (Neufchatel), 2
Tablespoons butter, 1/2 cup powered sugar, and 1/2 teaspoon vanilla.
When the French toast was done and still warm, we spread a slice with
about 1 Tablespoon cream cheese mixture, and topped it with another
slice of French toast. We cut it on the diagonal, and each one of us had
a half of this "sandwich" topped with maple syrup.

Freeze the extras for later.

Use more cinnamon.

Whirled wrote on Sun, 29 Aug 2010 23:07:36 -0700:

> On 08/29/2010 07:04 PM, e-mail from gene wrote:
>> I've tried and tried to make great tasting French Toast. I've

> This was the subject of a thread here in r.f.c. some time ago.
> I've copied the recipe here and added a summary of some of the
> comments. One of the more interesting comments (not included
> here -- odd) was that the flour in the batter probably adds
> some crispiness to the final crust.

> I've made this recipe and it is the *best* French Toast I've
> ever had, by a long shot. I made it with French bread cut on a
> diagonal instead of Texas Toast and added maybe a tablespoon
> of brandy to the batter. After it was cooked I put butter and a couple
> of slices of ripe banana on the top of each, then
> covered it with plain old Log Cabin syrup. I thought I'd died and gone
> to heaven. It also took about a week for my BG to
> come back down. Some day I'd like to try it with brioche for
> the bread.

Sorry, here I go again.

Add a little milk to Egg-beaters and salt and pepper to taste. Soak Arab
bread in it for 5-10 minutes, fry until light brown and serve with
ketchup (and take cover from outraged maple syrup purists!)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

---Authentic French Toast---

Decrust a whole loaf of bread (eggy brioche is best),
and slice into 2" X 2" cubes.
Soak in egg, milk, vanilla, and sugar mixture until fully soaked
through.
Drain each piece with slotted spoon, and DEEP FRY until dark golden
brown.
Serve topped with berry sauce, and powdered sugar.
Properly done, it should be crusty, becoming slightly creamy towards
the center.

Sheldon

I've had good luck using sourdough (or other French) bread,
and a simple egg/buttermilk/vanilla extract/ground cinnamon mixture.
You can however use milk instead of buttermilk.

It is best to sprinkle additional cinnamon on as it is grilling,
and that the cinnamon be freshly ground.


Steve

"James Silverton" > wrote in message
...
>
> Sorry, here I go again.
>
> Add a little milk to Egg-beaters and salt and pepper to taste. Soak Arab
> bread in it for 5-10 minutes, fry until light brown and serve with ketchup
> (and take cover from outraged maple syrup purists!)

Sorry, here I go: "Outrage! Outrage!"

Felice

On Aug 29, 7:04*pm, (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

This is the pain perdu recipe we used at the restaurant both for
Sunday Brunch "fancy" and our everyday breakfast menu. It's yummy.
This recipe is scaled up for more people but you can cut it down to
whatever size fits your needs.

french bread (at least day old)
8 large eggs
4 cup whipping cream
1 cup sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
4 tsps real vanilla extract


1 1/2 cup champagne
2 cup cane syrup
2 cup raspberries
2 cup blueberries
4 tbsps cream cheese --
(optional)
powdered sugar for garnish

Cut bread into 3/4 inch thick diagonal slices.
Whisk together eggs and next 5 ingredients.
Place bread slices in deep pan and pour egg mix evenly over slices.
Let stand 30 minutes till liquid is absorbed.
Cook bread slices in non stick skillet or griddle till firm and golden
and done through.

Cook champagne in large saucepan over high heat till reduced by half.
Gradually stir in syrup and cook till blended and warm.

Arrange bread slices on plate, top with raspberries and blueberries
and cream cheese (if desired) . Drizzle evenly with syrup mixture and
garnish with powdered sugar.

Another option, cut a pocket in the side of the slice of cooked toast
and stuff with cream cheese, put back on griddle for a minute to warm
through and then top and serve.

{We used this egg batter recipe at Hizzoner's for our 'everyday'
French toast with egg bread (Texas toast). You can use that or
sourdough or whatever bread you like for French toast.}

http://www.hizzoners.com/index.php?o...unch&Itemid=70

My French friends commonly use

"A votre sante" or

"Chin-chin"

HTH.

"spamtrap1888" > wrote in message
...

> My French friends commonly use
>
> "A votre sante" or
>
> "Chin-chin"
>
> HTH.

Cute, very cute!

Felice

e-mail from gene > wrote:

> I
> would be very grateful for any cooking tips you'd care to offer me.

Here is a nice Spanish version from _A Book of Mediterranean Food_ by
Elizabeth David.

Victor

Torrijas

The Spanish version of a sweet well known in most European countries,
and designed for using up stale bread. In France it is called 'pain
perdu'.
First prepare a syrup of 1/4 lb of sugar, a coffeecupful of water, a
small piece of lemon peel, a pinch of cinnamon, all cooked together for
10 minutes or so. When the syrup has cooled add a small glass of sweet
white wine or sherry.
Cut 8 to 10 slices of white bread, about 1/4 inch thick. Soak them in
milk (about 1/2 pint), then in beaten egg (1 large egg should be
sufficient).
Fry the slices until crisp and golden in very hot olive oil. Pour the
cooled syrup over them and serve.
Instead of sugar honey can be used to make the syrup.

On Mon, 30 Aug 2010 23:54:58 +0200, Victor Sack wrote:

>
> Here is a nice Spanish version from _A Book of Mediterranean Food_ by
> Elizabeth David.
>
> Victor
>
> Torrijas
>
Well, thank you Victor (and many others who participated in this thread).
I especially fancied the sauce part of this recipe and started from there...

And yes, the end result was indeed good <grin>.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> Well, thank you Victor (and many others who participated in this thread).
> I especially fancied the sauce part of this recipe and started from
> there...
>
> And yes, the end result was indeed good <grin>.

Elizabeth David was my most fave cook and I have all her books
--
--
https://www.shop.helpforheroes.org.uk/

ChattyCathy wrote:
>
>Well, thank you.

I can't fathom you eating any toast other than shrimp.

http://allrecipes.com//Recipe/daddys...st/Detail.aspx

On Tue, 31 Aug 2010 14:48:26 -0400, brooklyn1 wrote:

> ChattyCathy wrote:
>>
>>Well, thank you.
>
> I can't fathom you eating any toast other than shrimp.
>
> http://allrecipes.com//Recipe/daddys...st/Detail.aspx

Sounds pretty darn good to me Sheldon. Of course getting Jack to allow
the celery is gonna be another issue. And he saw 'water' in the
ingredients too - <quote> Water is that stuff you use for washing dishes,
is shouldn't be added to the food.</quote>

Ta muchly anyhoo, I like celery <g>.

Of course ya know this means I now owe you a SPAM recipe... but I'll have
get back to you on that one hehe ;-)

--
Cheers
Chatty Cathy

ChattyCathy wrote:
>brooklyn1 wrote:
>> ChattyCathy wrote:
>>>
>>>Well, thank you.
>>
>> I can't fathom you eating any toast other than shrimp.
>>
>> http://allrecipes.com//Recipe/daddys...st/Detail.aspx
>
>Sounds pretty darn good to me Sheldon. Of course getting Jack to allow
>the celery is gonna be another issue. And he saw 'water' in the
>ingredients too - <quote> Water is that stuff you use for washing dishes,
>is shouldn't be added to the food.</quote>
>
>Ta muchly anyhoo, I like celery <g>.
>
>Of course ya know this means I now owe you a SPAM recipe... but I'll have
>get back to you on that one hehe ;-)

Don that silver lame teddy while serving Jack a potent CP bloody
mary... he'll learn to love anticipating celery... won't be long
you'll have to hide the celery from Jack... when you see Jack munching
stuffed celery you'll know you're in for it. heheh

On Sep 1, 3:40*am, ChattyCathy > wrote:
> On Tue, 31 Aug 2010 14:48:26 -0400, brooklyn1 wrote:
> > ChattyCathy wrote:
>
> >>Well, thank you.
>
> > I can't fathom you eating any toast other than shrimp.
>
> >http://allrecipes.com//Recipe/daddys...st/Detail.aspx
>
> Sounds pretty darn good to me Sheldon. Of course getting Jack to allow
> the celery is gonna be another issue. And he saw 'water' in the
> ingredients too - <quote> Water is that stuff you use for washing dishes,
> is shouldn't be added to the food.</quote>
>
> Ta muchly anyhoo, I like celery <g>.
>
> Of course ya know this means I now owe you a SPAM recipe... but I'll have
> get back to you on that one hehe ;-)
>
> --
> Cheers
> Chatty Cathy

I make a version that uses the minced topping like in that recipe, but
takes it a step further. Butterfly whole peeled prawns, leave tail on
as a handle (large enough to cover a half slice of bread, minus the
crusts). Put a butterfly prawn on each piece of bread using the
topping to stick it in place. The cut for butterflying the prawn
should be up the *belly* side of the prawn, spread open, this is the
side that goes downside on the bread so that the tail is sticking up a
little. Roll in sesame seeds, quick dip in eggwash first helps. Deep
fry until golden and crispy on the outside. Serve with a yummy dipping
sauce.

JB

On Aug 29, 9:04*pm, (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.

Use egg yolks, half&half or cream, vanilla extract, and a dense
wheatberry bread. Cook it slowly in a pan with lightly salted butter,
until just browned on both sides. Lots more melted butter, and syrup
made from 2/3 Karo Light (or the equivalent) and 1/3 pure maple
syrups.

A tall glass of whole milk.
>
> Many thanks,
>
> gene

--Bryan

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

I prefer the thicker Texas Toast myself. A couple times I have used
English Muffins for French Toast which turned out very well. I also
use the Alton Brown technique of browning both sides of the French
Toast in a skillet then putting it in an oven to cook the center; I
usually set it to 250 and cook it low and slow for 15 minutes and it
comes out perfect.

On 29/08/2010 10:04 PM, 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,

Start with stale bread. Add a dash of vanilla extract and a bit of
cinnamon sugar to the egg and milk mixture.