French Toast

[Jaymes]

Finishing it in the oven creates an almost custard like texture.

NYTexan, that's a really interesting idea.  What is the oven temp you use?  How long do you leave it there?

Don't know if it's a Texan thing, but I have always finished mine off in the oven.  Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully.  And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time.

Also, I use stale bread.  I leave it out a day or two, or at least the night before.  Stale bread gives it more body while it's soaking up the good stuff.

As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves.  I also put out fresh strawberries.  I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of hot, custardy-on-the-inside, crisp-on-the-outside French Toast.

Ingredients - eggs, vanilla, pinch of salt, pinch of flour, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc.  French Toast is so darned good, pretty-much anything you're in the mood for works.

[nyfirepatrolchef X]

Finishing it in the oven creates an almost custard like texture.

NYTexan, that's a really interesting idea.  What is the oven temp you use?  How long do you leave it there?

Don't know if it's a Texan thing, but I have always finished mine off in the oven.  Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully.  And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time.

Also, I use stale bread.  I leave it out a day or two, or at least the night before.  Stale bread gives it more body while it's soaking up the good stuff.

As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves.  I also put out fresh strawberries.  I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of good custardy on the inside, crisp on the outside French Toast.

Ingredients - eggs, vanilla, pinch of salt, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc.  French Toast is so darned good, pretty-much anything you're in the mood for works.

never thought of that...I guess thats why I always used two eggs....but now its a moot point....its soy milk now....but its still good :)

[Jaymes]

Finishing it in the oven creates an almost custard like texture.

NYTexan, that's a really interesting idea.  What is the oven temp you use?  How long do you leave it there?

Don't know if it's a Texan thing, but I have always finished mine off in the oven.  Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully.  And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time.

Also, I use stale bread.  I leave it out a day or two, or at least the night before.  Stale bread gives it more body while it's soaking up the good stuff.

As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves.  I also put out fresh strawberries.  I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of good custardy on the inside, crisp on the outside French Toast.

Ingredients - eggs, vanilla, pinch of salt, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc.  French Toast is so darned good, pretty-much anything you're in the mood for works.

never thought of that...I guess thats why I always used two eggs....but now its a moot point....its soy milk now....but its still good :)

I usually use at least one egg per each one or two slices of toast.  Of course, I let the slices set there until they are completely saturated, so they soak up a lot.  When I was trying to get more nutrition into my kids, I'd use one egg per slice..  If I didn't seems like I was always having to mix up more batter...

[it aint easy being cheesy]

There is a bread called "Hawaii'n Bread" which is similar to texas toast but sweetened with coconut and vanilla it "hands down" beats challah and brioche. I don't know where to get it in the mainland but it's gooooood!

[Jim Dixon]

Panettone also makes great French toast.

Jim

[coolranch]

Getting some great ideas.  I always tend to go more savory than sweet.  My favorite topping of all time is sour cream and salt. mmmm

Will definitely try the goat cheese/jalapeno jelly--never thought to put that on french toast.

[foodfun]

I haven't done this in years, but I used to just love it!  Use the round Shredded Wheat biscuits instead of bread.  You have to really soak them, so they become soft.  It makes a really unique french toast.

You guys are making me very hungry for french toast.  

[heyjude]

What a fabulous bunch of French Toasters. An even easier (one step-no panfrying) way to do a festive version in the summertime is to layer well soaked diagonally cut slices of French Bread on top of blueberries mixed with sugar and a pinch of cinnamon in a baking pan. Bake at 400% for 20 minutes or so until bread is golden. If you want to go nuts, serve this with vanilla ice cream or frozen yogurt using the now saucy blueberries as a topping. For adult guests, I serve this with a strawberry, Grand Marnier compote for plating.

[SobaAddict70]

I sometimes add a splash of Calvados (apple brandy) to the egg mixture, and serve the French toast with an apple compote spiced with cinnamon and cloves.

Another option I use is cheese bread (although that's more savory than sweet).

[Jaymes]

What a fabulous bunch of French Toasters. An even easier (one step-no panfrying) way to do a festive version in the summertime is to layer well soaked diagonally cut slices of French Bread on top of blueberries mixed with sugar and a pinch of cinnamon in a baking pan. Bake at 400% for 20 minutes or so until bread is golden. If you want to go nuts, serve this with vanilla ice cream or frozen yogurt using the now saucy blueberries as a topping. For adult guests, I serve this with a strawberry, Grand Marnier compote for plating.

That sounds just wonderful.  Maybe I'll round up a brunch bunch right away just so I can try it.  I mean, I couldn't eat an entire pan by myself.  Could I?  

Thanks for the post!

[marlena_spieler]

last week in paris a friend and collegue was spending her days at the cordon bleu. over dinner she described what they had made that day: pain perdue, essentially french toast. oh, they splashed it with booze (cognac? grand marnier?) and they gently sauteed it in farmhouse butter, with the free range eggs billowing up souffle like and the inner brioche moist and tender.......okay........sounds like a lot of work, and sounds exquisite.......i'm sure its just as refined and gorgeous as can be...........

  but what i really like is french toast that is stuffed with thinly sliced spanish chorizo or crumbled browned mexican chorizo, and sliced ripe tomatoes and chopped raw garlic, maybe a pinch of crushed oregano, a hit or two of chilli in the eggs or in the filling, and a bit of pickled veggies say, jalapenos in the filling too, jamon if i have no chorizo or in addition to chorizo if i'm feeling greedy, and......lots of cheese filling so that it oozes from the egg coating and the whole thing gets crispy and delish.

  this is good for breakfast, lunch or dinner or that middle of the night hour when you need something vivacious to get you through. good dreams guaranteed.

    marlena

[nyfirepatrolchef X]

Yknow Im surprised I havent gotten feedback from my Sambucca/Peach Schnapps concoction to tell me either Im outright bonzo or right on the money.

Anyone someone please try it and let me know.

Maybe my buds are in need of calibration...but I like it, and Ive served it to others who liked it.

[bellaS.F.]

I've been reading through the cooking topics before I came aboard, and my mouth is watering! Thought I'd add another idea...

I make one of those soak-overnight-in batter French toasts (I'm kind of lazy on a Sunday morning), using orange juice and some Grand Marnier in the batter. I use a cinnamon swirl challah sort of bread. (If you live in the S.F. Bay area... it's made by Semifreddies.) I bake the French toast instead of grilling it, although now I'm thinking trying out our new grill pan and see how it turns out.

[nyfirepatrolchef]

Dessert:

cinnamon raisin bread

peach schnapps

sambucca (yeah I know but I never got ANY complaints)

milk

eggs

nutmeg

honey

Four about 5 slices, bout a cup of milk, bout a half oz each of the liqueurs, two eggs. Dip em griddle em turn em dust the tops with nutmeg and a pat of butter...drizzle with honey...into the oven a few secs to kinda melt the honey into the slices.

Breakfast:

Chalah or French

milk

eggs

orange and lemon extracts

cinnamon

some kinda sweet liquidy sticky stuff or fruit preserve

ricotta

apricot halves

For 4 slices bout two cups milk

two eggs

little granulated sugar if you want

orange and lemon extracts to taste

dip cook etc

arrange on heated plate in a fan pattern

liquidy stuff on top along with some butter

little cinnamon, confectioners sugar

at the side (the *point* end of the fan pattern) a good dollop of ricotta and two or three apricot halves.

This is my recipe from The New Firefighters Cookbook (Jonh Sineno)

a Simon & Schuster production.

[GordonCooks]

Make a peanut butter and jelly on Brioche and dip into a nice egg, cream, and vanilla batter. Deeelicoious

Some Bananas Foster syrup and garnish with fresh bananas -

When's Lunch ?