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Fat Guy

French toast for the novice

54 posts in this topic

Back when I were a young lad, some 30 years ago when fat was not bad for you, I had some wonderful Texas French Toast that was white bread about an inch thick and deep fat fried and dusted with powdered sugar. I was not sure about the egg/dairy preparation as it was a Holiday Inn, but man was that good!!!! Since I now own a deep fat fryer again, after reading Modernist Cuisine I may try coming up with a recipe. I think vanilla would be nice, but nutmeg does it for me. I also think that stale bread may be the key also, but as the Modernist books say stale bread is actually wet so that may not work in a deep fryer. Sunday mornings look out – we are going to start experimenting for the ultimate deep fried French Toast...

Edited by DrewUK (log)

Drew @ Cut Cook Eat

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I've really enjoyed reading this thread and will certainly try some of the ideas set out. I loved what we called French toast when my parents were alive, both would make it but my Dad, an occasional but enthusiastic cook with a repertoire of Jewish recipes that I can still sometimes taste but will never make as he had no books and he died long before my own interest in food emerged, made the best FT, often as Sunday breakfast.

Both of my parents considered this a savoury dish so no sugar, syrup or fruit, just thin slices of bread soaked in egg and cream seasoned mix, lots of black pepper, then fried in butter till crisp on outside and cooked through.

I've eaten 'pain perdu' as a dessert in France, invariably sweet and served with fruit, nothing at all like the FT I grew up with, I had never put the two concoctions together until I read this thread. There are varieties of puddings in the English repertoire that are similar to the 'pain perdu' idea, under the general heading 'bread and butter pudding', some are not too far away from recipes discussed here while others involve many other ingredients and are baked rather than cooked on a hob.

Thanks to all for invoking memories of happy childhood days for me. Perhaps it's time I tried to work out some of my father's recipes from memories of taste and watching him prepare. If I get the FT anywhere near I'll be very happy!

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