Bob Terwilliger wrote:
> Jean B. wrote:
>
>> The best French toast I have ever eaten--or cooked--was made from slabs of
>> homemade cinnamon bread. I had that at an inn decades ago. After that I
>> used to make cinnamon bread just for that purpose. Depending on where you
>> are, you may be able to get great-quality cinnamon bread without making
>> it. It should be unsliced, because you want the slices to be very
>> thick--probably 3/4 to 1 inch thick.
>
> Brioche has already been mentioned in this thread; I think that's the best
> bread for French toast. Challah, being a close relative of brioche, is also
> fantastic.
>
> I like to vary what flavorings I use for the custard, though I note that
> Cook's Illustrated goes with just a little nutmeg, and they found that
> vanilla extract tended to overshadow any other flavors. One or two at a
> time, I've used allspice, mace, nutmeg, ginger, cinnamon/cassia, orange
> extract, almond extract (especially if serving with peaches, plums, or
> apricots), black pepper, lemon extract (especially if serving with
> blueberries or poppyseeds), or creme de cacao. Whatever you *do* use it's
> important not to use very much of it, because the custard and bread are very
> mild flavors, and their flavors should still be evident in the final dish.
>
> Bob
>
For some reason, your mention of poppyseeds reminded me of an
Indian dish (with no poppyseeds) that is kind-of like French
toast. Now I am blanking on the name of it.

--
Jean B.

Jean B. wrote:

> For some reason, your mention of poppyseeds reminded me of an Indian dish
> (with no poppyseeds) that is kind-of like French toast. Now I am blanking
> on the name of it.

Something like this?

http://www.grouprecipes.com/73253/in...d-pudding.html

Bob

On Tue, 31 Aug 2010 11:09:51 -0700, Bob Terwilliger wrote:

> Jean B. wrote:
>
>> For some reason, your mention of poppyseeds reminded me of an Indian dish
>> (with no poppyseeds) that is kind-of like French toast. Now I am blanking
>> on the name of it.
>
> Something like this?
>
> http://www.grouprecipes.com/73253/in...d-pudding.html
>

Thanks for SHARING Bob.

--
Cheers
Chatty Cathy

ChattyCathy wrote:

>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>> dish
>>> (with no poppyseeds) that is kind-of like French toast. Now I am
>>> blanking
>>> on the name of it.
>>
>> Something like this?
>>
>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>
>
> Thanks for SHARING Bob.

Oh, NOW you want the recipe posted here! OK, he

bread - 4pieces
Full cream Milk - 1 litre
condensed milk - 4tbsp or as per taste
pistachios - for garnish
saffron strands - 3-4
small green cardamom - 3-4
Rosewater - 1tsp
cardamom powder - 1/2tsp
ghee or clarified butter for frying

Soak Saffron in about 2-3tbsp of milk and cut the pistachios into small
pieces

Cut the bread pieces diagonally after removing the crust

Heat Ghee in a wok and fry the bread in it till golden

Place them on tissue paper to drain excess ghee.Set Aside

Boil milk

Add Condensed milk. We like it really sweet so we add about 4tbsp.You can
add more or less as per taste

Keep stirring while the milk boils along with the condensed milk .Keep
boiling till it reduces to almost half
its quantity.

Once done,switch off the flame and let it cool slightly.

Add the rosewater,saffron and the milk in which it was soaked,half of the
pistachios and cardamom powder.Mix well

In a dish place the fried bread slices.

Pour the milk on top them.It should be enough to soak the bread in it.The
bread should be immersed in it.

Garnish with the rest of the pistachios and whole cardamom

Let it Chill in the fridge for at least an hour before serving.


Let me contrast this with Billy's REFUSAL to post a recipe from his blog
when Barb requested it. Only a complete asshole would do that.

Bob

On Tue, 31 Aug 2010 11:33:43 -0700, Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>>> dish
>>>> (with no poppyseeds) that is kind-of like French toast. Now I am
>>>> blanking
>>>> on the name of it.
>>>
>>> Something like this?
>>>
>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>
>>
>> Thanks for SHARING Bob.
>
> Oh, NOW you want the recipe posted here! OK, he
>
Well, actually no I didn't want it. I was quite happy to click on the
link; after all I'm all for saving bandwidth too. I know all to well what
Lack of Bandwidth (LoB) can be like; my (very expensive) share is often
slower than a snail on Valium...

--
Cheers
Chatty Cathy

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> For some reason, your mention of poppyseeds reminded me of an Indian dish
>> (with no poppyseeds) that is kind-of like French toast. Now I am blanking
>> on the name of it.
>
> Something like this?
>
> http://www.grouprecipes.com/73253/in...d-pudding.html
>
> Bob
>
Oh, oh, oh! Yes!!!!! And that looks better than anything *I*
managed to dig up. Thanks!

BTW, I like this use of condensed milk acceptable.
--
Jean B.

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> For some reason, your mention of poppyseeds reminded me of an Indian dish
>> (with no poppyseeds) that is kind-of like French toast. Now I am blanking
>> on the name of it.
>
> Something like this?
>
> http://www.grouprecipes.com/73253/in...d-pudding.html
>
> Bob
>
PS The one I consumed did not have the very top of the fried
bread submersed. I thought that gave the whole thing a very
interesting texture.

--
Jean B.

Jean B wrote:

>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>> dish (with no poppyseeds) that is kind-of like French toast. Now I am
>>> blanking on the name of it.
>>
>> Something like this?
>>
>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>
>> Bob
> PS The one I consumed did not have the very top of the fried bread
> submersed. I thought that gave the whole thing a very interesting
> texture.


The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
Thursday nights here are "Indian Night" for dinner. The cooks are from the
Indian subcontinent (mostly India and Bangladesh), so they take extra care
to show what they can do. The version they serve also has the crisp top.

Bob

Bob Terwilliger wrote:
> Jean B wrote:
>
>>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>>> dish (with no poppyseeds) that is kind-of like French toast. Now I am
>>>> blanking on the name of it.
>>> Something like this?
>>>
>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>
>>> Bob
>> PS The one I consumed did not have the very top of the fried bread
>> submersed. I thought that gave the whole thing a very interesting
>> texture.
>
>
> The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
> Thursday nights here are "Indian Night" for dinner. The cooks are from the
> Indian subcontinent (mostly India and Bangladesh), so they take extra care
> to show what they can do. The version they serve also has the crisp top.
>
> Bob
>
Ah. Have you tried it or just seen it? If the former, what do
you think? I found it rather intriguing and quite worthy of
experimentation. I printed the recipe you posted and am now
looking at others for comparison. Most recipes call for the bread
to be soaked.

--
Jean B.

Jean B. wrote:

>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>
>>> PS The one I consumed did not have the very top of the fried bread
>>> submersed. I thought that gave the whole thing a very interesting
>>> texture.
>>
>> The funny thing is that I've seen that dish *here* at the chow hall in
>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>> extra care to show what they can do. The version they serve also has the
>> crisp top.
>>
> Ah. Have you tried it or just seen it? If the former, what do you think?
> I found it rather intriguing and quite worthy of experimentation. I
> printed the recipe you posted and am now looking at others for comparison.
> Most recipes call for the bread to be soaked.

Yes, I tried it. It's not much like what you'd think of as bread pudding or
French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
is, but IMO not as delectable as the other two things I mentioned.

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>>
>>>> PS The one I consumed did not have the very top of the fried bread
>>>> submersed. I thought that gave the whole thing a very interesting
>>>> texture.
>>> The funny thing is that I've seen that dish *here* at the chow hall in
>>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>>> extra care to show what they can do. The version they serve also has the
>>> crisp top.
>>>
>> Ah. Have you tried it or just seen it? If the former, what do you think?
>> I found it rather intriguing and quite worthy of experimentation. I
>> printed the recipe you posted and am now looking at others for comparison.
>> Most recipes call for the bread to be soaked.
>
> Yes, I tried it. It's not much like what you'd think of as bread pudding or
> French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
> is, but IMO not as delectable as the other two things I mentioned.
>
> Bob
>
The one I had had a nice texture. That is what I need to figure
out. Many of the recipes do, indeed, look like the bread would
end up being a soggy mess. Hmmm. How about using the same basic
flavoring to make bread pudding? One would have to compensate for
the dilution resulting from the eggs though.

>


--
Jean B.

On Aug 31, 2:28*pm, "Bob Terwilliger" >
wrote:
> Jean B wrote:
> >>> For some reason, your mention of poppyseeds reminded me of an Indian
> >>> dish (with no poppyseeds) that is kind-of like French toast. *Now I am
> >>> blanking on the name of it.
>
> >> Something like this?
>
> >>http://www.grouprecipes.com/73253/in...d-pudding.html
>
> >> Bob
> > PS *The one I consumed did not have the very top of the fried bread
> > submersed. *I thought that gave the whole thing a very interesting
> > texture.
>
> The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
> Thursday nights here are "Indian Night" for dinner. The cooks are from the
> Indian subcontinent (mostly India and Bangladesh), so they take extra care
> to show what they can do. The version they serve also has the crisp top.
>

Samy's Curry Restaurant in Singapore is located in a former Army
barracks. Delicious curries are served up in front of you on a banana
leaf. You eat with the first three fingers of your right hand.

Jean B. > wrote:
>For some reason, your mention of poppyseeds reminded me of an
>Indian dish (with no poppyseeds) that is kind-of like French
>toast. Now I am blanking on the name of it.

Bombay toast.

Orlando