French Toast

Hey, does anyone out there know a great recipe for French toast? I just made a pathetic attempt at making some, and it was not so good. I used to make it when I was younger, and I was never super-pleased with the results, and now that my palate has matured and I can actually cook a lot of things well, my patience with my own lack of French-toast skill is starting to wear thin. I usually make it with store-bought wheat bread (which may be part or most of the problem), and to the beaten eggs, I add vanilla, cinnamon, and a little bit of milk. If you'd like to leave a comment below or email me with a recipe or a suggestion, that would be fabulous. I can make lots of other good breakfasts, but French toast has always lay just beyond my grasp. Thanks in advance!




The egg base is in proportion of 1/4 c. milk to 1 egg; my recipe calls for 3 of each, but you can adjust, of course.

I add vanilla but no sugar, but you could add cinnamon, nutmeg, or other flavoring, to taste (yours).

My favorite special way to make it, if I have enough foresight, is to cut French or Italian bread diagonally into thick ovals, pack them closely into a casserole, and dump the egg base over. You need enough to nearly cover the bread, though you can turn it after a while, if you don't have quite that much. Leave it in the fridge to soak (for at least 20 minutes, or even overnight, though I've never thought about it that far ahead!), then pick out slices and fry as usual. Use butter for the best taste. :-) (You could also bake it, but I like the crisp browning effect of using the frying pan.)

Of course, you can make it the usual way (dipping and frying), but firm and/or thick bread needs extra time to soak up the egg mixture. Any kind of firm bread will do, especially higher-fiber choices. Soaking really softens it. (If you have soft bread, leave it out in the air for 30 minutes, or put it into the toaster oven for a few minutes on low, to get it more dry.)


Here's my recipe (or I guess I should say my mom's since I had to get it from her when I wanted to make french toast after I moved out!)

1-2 eggs
milk (1/4-1/2c)

Just guesstimate the amounts of each, that's how I do it. Then soak the bread in the mixture and toss it in the fry pan until it's cooked to your liking.

I think it's pretty tasty, and I'm picky about my french toast!!
Apparently, the soaking part is what I was missing. Thanks, and keep 'em coming if anyone else has a fun way to cook it!
Erica: I found a new web site that features recipes from Bed and Breakfast establishments. I used their blueberry breakfast casserole to serve breakfast in bed this morning. They have 150 french toast recipes. Good luck. www.bbonline.com Mom Ann
Hey E--I doubt you need another recipe, after Ann referred you to the website with 150 recipes for french toast! But, I found this recipe in my Vegan Planet cookbook and had it marked to make, but haven't tried it yet. It looks really yummy though, and if you're not vegan-curious like I am sometimes, you could substitute dairy milk for the soymilk, and/or eggs for the silken tofu...

1 c soymilk
1/2 c applesauce
1/4 c silken tofu
3-4 tbsp light brown sugar
1-2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
8 slices bread
2 tbsp corn oil
1 large apple, peeled and cored and thinly sliced
1 tsp lemon juice

-combine soymilk, applesauce, tofu, vanilla 1 tbsp of the brown sugar, nutmeg and cinnamon in food processor and blend until smooth
-pour over a pan of bread slices arranged side by side, soak 20-30 min
-preheat the oven 275 degrees to keep slices warm after cooking
-heat 1/2 the corn oil in skillet over med-high heat, and add prepared bread in batches. Cook until browned on both sides, approx 4-5 min total
-after cooking all bread, heat other 1/2 of corn oil over medium heat, and add apple slices, lemon juice, and remaining brown sugar and cook, stirring, until apples are tender (approx 5 min)
-spoon topping over french toast and serve hot
hey erica-
the other trick with french toast is to find something other than syrup to put on them. When John and I stayed at the b&b the other weekend she put a mixture of cream cheese and bannanas on it. (it was just bannanas and cream cheese mashed togother)Also, john likes to heat up some blueberries with just a little syrup on the stove and pour that over the french toast.
Yes the topping can make all the differnce. For me french toast and pancakes are primarily vehicles for what gets put on them. I make a lot of fruit toppings for both which I basically make the same with one variation, the choice of fruit.

This would be the recipie for 2 servings. I rarely use exact measurements but it goes something like this:

1/4 Stick butter
1 Tablespoon brown sugar
1 Tablespoon water
Fruit of choice (1 apple slice, a hanful of berries, whatever)

In a small frying pan melt down the butter on medium heat.

Add the fruit and reduce heat to a simmer

Periodically toss lightly while simmering for a couple minutes

Sprinkle in brown sugar and add water to carmelize.

Add more water or cook down to desired consitency.

Pour on top of one of 150 posible french toast recipies.

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