Easy French Toast?
 

Hey all,
Anyone have the recipe for basic french toast?
the one which needs toast bread, eggs, cinnamon and sugar only, I think?
Thank you.

Beat an egg, soak some bread in it, then fry in butter till done. sprinkle sugar and cinnamon on top.

Beat an egg or two, put the bread in it, put that on the pan until done.

It's THAT easy.

french toast is about as easy as you can get -- the above is the method that you'd use...

I'd also put some cinamin into the eggs with a bit of milk or cream to lighten up the eggs a little...and let it soak - it'sa great use for stale bread..

Another good thing you can do is toss some orange zest and a little bit of orange juice into the mix (the mix being some eggs and a little bit of milk or cream).

It sounds a bit odd, but it tastes awesome.

An yes, stale bread is best. In fact, the French call French Toast, Pain Perdue. Translated that means, Lost Bread. The idea is that you can reclaim your stale (or lost) bread by making it into something better.

My aunt used to make the best french toast ever. She also used orange juice as Charlatan said, but in addition to that, she added some mashed up banana. :thumbsup:

This is the way I've made them for at least a year or two, and it's my favorite. Maybe it's not as simple as 'bread + egg + sugar + heat, but it's really, really good.

1 cup organic half-and-half
3 large eggs
2 tablespoons local honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
a pinch of cinnamon

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit, and cinnamon.

www.foodtv.com

Hey, will, give credit where credit is due: recipe above is courtesy of Alton Brown.

Anyways, Alton's recipe is the best I've found. It's a little more complicated, sure, but it's worth the effort.

Oh, and Alton's tip to use an egg bread such as challah is a good one. That's what I've always used for my French toast and I find it makes a delicious difference. My little variation on Alton's recipe: add a dash of vanilla.

My step-mom always kept one half of an egg shell, and for every egg added, she would add half an eggshell of milk. Saves a measuring cup, and makes for nice balance in the weight. Cinnamon and nutmeg as desired.

Also, any leftover egg stuff can be used to make scrambled eggs.

I hope you saw the last line of my post, where I have www.foodtv.com. Notice my post hasn't been edited, so it's been there since the get go. Plagerism is for posers.

Came across this recipe for French Toast but haven't tried it yet.

Make a cut down the middle of the bread to form a pocket of sorts (perhaps easier if toasted first?). Slide in some sliced cheese and some ham, soak in egg mixture and fry.

American Dad! quote:
Francine - How's your French Toast dear?
Stan - Smelly and ungrateful! But this American Toast is delicious!

That kinda sounds like a monte cristo sandwich and they are taaaaasteeee...
It's ham, turkey and cheese (gruyere is usually good) and some mustard or mayo between two slices of bread... dip the bread into the egg mixture and put in a hot skillet with butter...

hawaiian bread
 

don't know where you are, hundove, but in chicago grocery stores they sell this round loaf of hawaiian bread.........

best french toast ever.

slice it, coat it in egg, sprinkle cinnamon on each side as it cooks & serve it with syrup, berries, and/or bananas.

One of the things I like about french toast is that you don't really need to measure anything. The basic mix of egg and milk should be just a bit lighter than the colour of original post-its, unless you decide that you want them eggy-er or milky-er then just add more or less milk.

I like adding brown sugar and maple syrup directly to the mix, then sprinkling some cinamon on top of it before dipping each slice. It makes it nice and sweet, and often a richer colour.

If you have a little time - it's easy but the soaking time takes a little longer - you can always do a french toast casserole (which is kinda like a bread pudding - only with larger slices of bread) I've done this for the occassional brunch - and made it the night before - and just cooked it in the oven the day of - that way it has overnight for the liquids to soak in...

if there are no kids involved you can also go a little crazy and put some kahula or baileys irish cream into the milk/egg mixture... for a little kick... or some chambord - anything really...

Mal... we had one of these at a Bed and Breakfast we stayed at in Ellicottville. It was so good we got the recipe and made it for our friends.

Very easy to make and can be made in advance, as you suggest.

Would that be this recipe charlatan?
http://www.bbonline.com/ny/jefferson/recipe1.html
:D



One of my favorite recipe websites is recipes (tried and true) from bed and breakfasts (I dont like the concept of bed and breakfasts, but since i want to own one some day that will have my own style, I love the food served at them... )

There are some killer French Toast recipes here:
http://www.bbonline.com/recipe/frenchtoast.html

That is the place and the recipe... are you stalking me? :lol:

I highly recommend the B&B by the way.

I've made french toast casserole...it was delicious. I'm going to have to try the Baileys suggestion, Mal (one morning when the young one has spent the night at grandma's!)

For some added flavor, try covering it with crushed corn flakes after the egg, and/or adding a bit of spiced rum (Captain Morgan works great)

Thanks all!!!
Those are really some tasty recipes! Any yeah, it doesn't have to be very basic, just easy nad not too much ingredients.
I'll try them!
Thanks again!!!

I was thinking Grand Marnier sounds really good with French toast...mmm. Especially with some orange zest like suggested earlier.

Now I'm hungry.

weird. i googled and i did find that but in my family and million more, we call it Pain Doré. http://images.google.ca/images?q=%22...-8&sa=N&tab=wi

http://en.wikipedia.org/wiki/Pain_perdu acording to this, it's only in new orleans.


pointless. i know. lets get back to the food! :D

maybe its the 4 tbs of butter geeeeeeeeeeez

Wow. That's odd. I guess it was just New Orleans French... Acadian or 'cajun.

Pain Doré it is... thanks for that. I hate being misinformed. :thumbsup:

hey! guess what i had for lunch today?! haha. good pain doré. btw, that stands for golden bread. :) since it's that colour when it's cooked. hmmmm.... yum.

Mom uses a hint of milk in the mix prior to frying.

Honey goes on the toast :)