The Official French Toast Thread

[Jetée]

I thought that this thread would be a fine addition to the Tilted Cooking Forum.
Now this is the all-encompassing thread in which you can share your simple
preparations for french toast, as well as the place where you can
decide to share your trusted family recipes that have proven the test of time
throughout the generations. If you have a thought on how you
would like your french toast prepared, well then post your preference.
I would like for this thread to be the one-stop locale for the myriad
of variations that there are of French Toast within our Tilted community.


I think it only proper that I start things off:

{Got this recipe from brief stay in S. Carolina;
it is a very simple recipe, that produces
an exceptional breakfast for the whole family}

Ingredients:
1 loaf French bread, cut into 1" slices
1 cup brown sugar
1 stick butter or margarine
1 tablespoon white corn syrup
5 eggs
2 cups milk
1 teaspoon vanilla

Basic Directions:
Combine brown sugar, softened butter and corn syrup.
Press into the bottom of a 9x13 baking dish(pan, whatever).
Place French bread slices on top of the brown sugar mixture. Beat eggs with milk and vanilla. Pour over bread.
Cover and refrigerate overnight. Bake at 350 for 20 to 30 minutes, until it's light golden brown. (If not brown enough, run briefly under broiler).
This dish creates its own sauce while baking and also freezes well.


Happy Cooking!

[Charlatan]

Some eggs
Some milk
Some orange juice
Some orange zest
Some old bread (fresh isn't good for French toast - in France, French toast is called Pain Perdue - Lost Bread)
Some nutmeg

Mix it up in a bowl.
Dip in the bread.
Fry the bread.

Serve with warm maple syrup and fruit (bananas and strawberries are best for me).

Eat.

[Sultana]

Wow Jetstream, that sounds good, but with an INSANE caloric/fat content.

My recipie is this:
Go to Charlatan's house for breakfast.

[Charlatan]

The real question is are you going to ring my doorbell or nudge me?

[Dilbert1234567]

sneaks in behind Sultana

[edmos1]

Baked French Toast

Total preparation time: 15 Minutes
Serves: 8

Ingredients:
# 1 (16 oz) loaf French bread
# 6 large eggs
# 1 ½ cup milk
# ¼ tsp nutmeg
# 1 ½ cup half and half
# 1 tsp vanilla
# 1 tsp cinnamon


Steps:

1. Grease 9x13” glass baking dish. Slice French bread into 1” slices, layer bread in dish. Mix eggs, milk, half and half, vanilla, nutmeg and cinnamon in a bowl and pour mixture over bread slices. Refrigerate, covered with saran wrap, overnight (not more than 24 hours). One hour before serving, remove baking dish with bread from refrigerator. With the heel of your hand, press down and compress the bread in the baking dish. Remove saran wrap and spread with topping.
2. Topping: Spread ¾ cup brown sugar in a thin layer over the entire top of the bread slices, go all the way to the edges. Melt ¼ cup butter and drizzle over top of brown sugar. Bake, uncovered until puffed and golden, about 40 minutes at 350 degrees. Let stand 5 minutes before serving. Serve with butter and maple syrup on the table.


http://www.bedandbreakfast.com/ppf/i...ngRecipes.aspx

I made this one when we had a bunch of guests, it was tasty.

[kurty[B]]

I use Texas Toast for my french toast.

mine is not an exact science.

eggs
cinnamon
milk
a dash of nutmeg
a little vanilla

dip the french toast and cook on a gridle.

My favorite is to top with yogurt. Depending on my mood maple syrup and strawberries is always good. I save my bananas for banana daiquiries, or milk shakes. It's been a while since I've made breakfast for any meal.

[Willravel]

I prefer Sweet Batard bread to French, as it has a sweeter taste and different texture when frenched. I also include honey in my mix, in addition to eggs, heavy whipping cream, cinnamon, 100% organic maple syrup, butter, a pinch of sea salt, and nutmeg.

I find so far as presentation, it looks really cool when you reassemble the whole loaf after cutting and cooking the bread. It looks great, and it keeps the heat in.

[Jetée]

I started searching through the forums and happened upon this gem originally posted
by one of our own. I hope he/she doesn't mind it being used here. I think the
recipe here speaks for itself. Delicious and Innovative.

Originally Posted by JadziaDax

Blueberry-Stuffed French Toast

Ingredients
8 Ounces cream cheese
12 Slices white bread
1-1/2 Cups frozen blueberries
12 Eggs 2 cups milk
1/3 Cup maple syrup

Preparation
Thickly spread cream cheese on 6 slices of white bread.

Place bread (cream cheese side up) on the bottom of a greased 9 x 13 inch baking dish.

Evenly distribute blueberries on top of the bread.

Cube the remaining 6 slices of white bread and sprinkle over the blueberries.

Combine eggs, milk, and maple syrup and mix well.

Pour this mixture over bread cubes.

Refrigerate overnight.

Bake at 350 degrees for 1 hour (1/2 hour covered with aluminum foil, 1/2 hour uncovered).

Serve with maple syrup.

Sounds Scrumptious.

[Jetée]

Originally Posted by kurty[B]

I use Texas Toast for my french toast.

I just recently found out the awesome benefits of using Texas Toast.
I can't believe I hadn't discovered it earlier!

So here is a new recipe incorporating the already delicious Texas Toast, but creating a spectacular variation of the breakfast favorite, that is, French Toast:

"Kurty-Stream's French Toast Spectacular"

Ingredients:
Texas Size Toast (6 slices)
2 Tablespoons Karo Syrup
1 Stick Margarine
1 Cup Dark Brown Sugar
6 Large Eggs
1 1/2 Cups Milk
1 Tablespoon Vanilla Extract
Cinnamon
Fresh Peaches *key ingredient
Pecan Pieces
Powdered Sugar

Melt butter, Karo syrup and brown sugar over medium heat. Bring to a boil, add 2 tablespoons water. Continue boiling until thick and frothy. Pour mixture into a 9x11 inch greased baking dish. Slice peaches and lay in pan (6 across and 3 deep). Lay bread over peaches.

Mix eggs, milk and vanilla and pour over bread. Sprinkle with cinnamon and cover. Refrigerate overnight. Uncover, sprinkle with pecan pieces and bake in 350 degree oven 45-50 minutes, until brown. Serve with peach-laced syrup and powdered sugar.



Serves six.

-----
Tell me if you enjoy this one as well.

[Hanxter]

Originally Posted by Charlatan

The real question is are you going to ring my doorbell or nudge me?

that's my pick-up line, you thief!!!

Strawberry'd French Toast

one whole - unslice - loaf day old bread
cream cheese
sliced strawberries
eggs
milk
powered sugar
powdered cinnamon
fresh mint leaves

heat a non-stick skillet over medium and add a pat or two butter - don't let it burn

slice the bread 1" thick and with a knife carefully make a pocket like pita

spread a little cream cheese and stuff with the berries

whisk the eggs and milk so you get a nice froth

carefully dip the pockets in the egg mix and into the skillet

when brown turn from the open slit and over it's side so as not to lose any goodies - more butter if needed

when done place on warmed plates and sprinkle on the sugar first then the cinnamon over the top

garnish with a few mint leaves
a nice bottle of chardenay and a date... decadence IS a way of life!!!

French Toast with A Twist

2 Granny Smiths, peeled, cored, thinly sliced
1 cup water
1/4 cup maple syrup
1 cinnamon stick
2 eggs beaten
2/3 cup milk
8 THICK slices homestyle bread - sourdough works well
1/4 cup Dijon mustard
1/2 pound firm cheese sliced - any variety works - use what ya like
1/2 pound ham sliced on the thick side
1-2 Tbs unsalted butter

in a med. saucepan combine the apples, water, syrup & cinnamon. Bring to a boil - lower the heat, stirring occasionally for about 8 minutes or until the apples are tender - not mush - with a slotted spoon move to a bowl and let cool

in a bowl whisk the eggs and milk - spread 4 slices of bread with the mustard, half the cheese, ham slices, apples, then the rest of the cheese

in a large skillet over medium heat with half the butter - you know how much to use! CAREFULLY, dip the BOTTOM of the open faced sandwiches in the egg mixture and set them in the skillet

quickly, dip the remaining bread slices - BOTTOMS ONLY - in the egg mixture and place wet side up on the sandwiches

cover the skillet and cook till the undersides are browned and CAREFULLY flip - more butter if needed - cook until the flipped side is browned. Remove to serving plates and let them stand a few minutes before slicing in half

now, the hard part, get a really COLD 1 pint glass, preferably frozen, a beer and turn on the game

[Grasshopper Green]

Kurty, your recipe is almost exactly like mine, I even use Texas Toast...but I use pumpkin pie spice instead of nutmeg!

[Baraka_Guru]

Baraka_Guru's French Toast Fixin's*:

• A poached egg and two slices of peameal bacon
• Fruit preserve and thinly sliced white extra-old cheddar cheese
• Fresh wild blueberries and ricotta cheese
• Sausage patties and caramelized onions
• Sliced strawberries layered on top of spread cream cheese
• Custard and currants
• Freshly whipped cream and finely chopped walnuts
• A thin slice of honeyed ham topped with pineapple slices

*It is assumed that each of these arrangements also include a liberal drizzling of real maple syrup, preferably Quebecois.

[Ilow]

I prefer to use the larger italian bread, sliced nice and thick, for my frenchie toast, more surface area to soak up the egg/milk/spice goo. Top with homemade maple syrup.

[Jetée]

Alrighty, then.

I am really pleased to see all the responses and contributions that have gone into this thread.
It is great way to share our preferences and thoughts on the subject matter, no?
Now for today's recipe I believe a bit of a tropical theme is in order, so I present to you:

*The Piña Colada Croissant French Toast*

What you will need:

-24 eggs
-1 can frozen pina colada mix
-3 ½ cups whole milk (or a mixture of light cream and whole milk)
-2 cups toasted coconut
-8 ounce can crushed pineapple
-½ cup Rum (optional)
-24 croissants, sliced in half

How to Prepare:

-Grease two 9x13” pans. Make two rows of six croissants in each pan.
-In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted -coconut, crushed pineapple and juice, rum and milk.
-Using a ladle, pour the egg mixture over and in between the croissants in each pan.
-Dot the tops of the croissants with butter, and sprinkle with the remaining coconut. Cover with aluminum foil. Refrigerate for 8 hours or overnight.
-Pre-heat oven to 400 degrees F. Put both pans, on separate racks in oven.
-Bake for 2 hours, rotating pans once half way through. Check for doneness after 1 ½ hours. Let sit for 5 minutes before cutting into slices.

Afterthought:
Great for a friday night get-together with friends, or a refreshing taste for a weekend brunch. It should serve about 20.

Now get to cooking!

[sadistikdreams]

The other day I had breakfast after a long night of partying at Minnie's in Belltown.

Oh my god.

Best French Toast evar.

Here's the thing that makes it so good:
Swap the bread for croissants.

So fucking fluffy. Delicious. Soft.

Oh fuck it, I'm salivating, I'm going down there right effing now!

[Jetée]

Wow, I am very glad to hear that such a delicious recipe of French Toast actually had you salivating, sadistikdreams.
So, your story gave me an idea about my next recipe:

Croissant French Toast

5 large eggs
2/3 cup whipping cream
1/3 cup orange juice
2 tablespoons sugar
2 teaspoons ground cinnamon
1/4 cup melted margarine
a dozen day old croissants

Whip the whipping cream with a wire whisk, add egg and whip together. Stir in triple sec, sugar and ground cinnamon. Dip the croissants in melted butter and then the egg mixture. Fry, flipping only once. Serve immediately.

( Helpful Hint: Let the egg mixture set in the refrigerator overnight.)

That is all!

[dirtyrascal7]

I love this thread. So much.

[MySexyAssJ]

Vanilla French Toast

8 eggs
1/2 c. heavy cream
1 tsp. vanilla extract
1 loaf Italian bread (8 oz., about 16"x4")
3-4 c. corn or vegetable oil
2 tbsp. confectioners' sugar
Maple syrup (opt.)

In large bowl, whisk eggs, cream and vanilla until blended. Pour 1/2 of egg mixture into another bowl.

Cut the bread crosswise in half, then cut lengthwise to give 4 long wedges. Slice each wedge into 1 1/2" pieces. There will be 20 pieces of bread.

Place 1/2 of the bread pieces in bowl of egg mixture. Let them soak, turning several times with a spoon, until they have absorbed the egg mixture, about 5 minutes.

Pour oil into frying pan. Heat oil to 370 degrees. Place soaked bread with slotted spoon in hot oil, turn until each piece is evenly browned all over, 4 to 5 minutes.

Remove toast with a slotted spoon and drain well on crumpled paper towels. Keep warm in a very low oven while frying remaining bread.

To serve, arrange half of the French Toast on a large plate and sift 1/2 of the sugar over it. Make remaining half of French toast and sift on remaining sugar.

Serve hot with maple syrup if desired.

This is soo good, it's ridiculous!

[tecoyah]

Tecoyahs' Quick and Simple Kiddos Tummy Toast:

3 Eggs
Nutmeg
Cinnamon
Soft Banana
Soymilk to consistency

Mix it all up in a bowl and smush the Banana until its fluidy

Dip whatever type of bread is handy

Fry it in butter till its brown and cooked

Powdered sugar and syrup to taste

Listen to the sweet silent chomping of happy kids

[Estevez]

I'm freaked out. This is my first time on Tilted Cooking and went here to get a french toast recipe. Right at the top of the page was this topic. Fate wants me to make french toast.

That said, there are several recipes here that I have to try. Thanks all!

[Willravel]

Fate is cool like that.

[Jetée]

Originally Posted by willravel

Fate is cool like that.

Cool, I have a new nickname.

[Mith]

I dunno if this qualifies as French toast or not. I've been calling it British toast but whatever. I sat and thought to myself, What are my favorite toast experiences... Well, I like to sop up the yolks from my eggs and I like French toast. Then I saw V For Vendetta and it hit me. Hole in the bread. So when I make it, just for me, I makes it like this:

1/2 stick o' unsweetened butter
2 slices of Grandma Sycamore's Homemaid bread
2 LARGE eggs
Some honey

Heat butter in cast iron skillet at medium heat until melted. Drop an egg in. Place bread hole over yolk. Let fry until you can flip it without flinging egg white every place. Let fry for about 30 seconds. Repeat. Pour honey over toast and enjoy.

[Brewmaniac]

I'm smelling the roast fresh out of the oven and now all I can think of is French Toast! Thanks all!

Can't wait to try some of these recipes_

[doodlebird]

Originally Posted by tecoyah

....
Soft Banana
.........

Fry it in butter till its brown and cooked

incorporation of banana into the coating = genius.

it's like the caribbean treatment of old sweet plantains,
fried and crispy. sweet & delicious.
but FUCK. i am out of bread.
must hit the Quickimart 1st thing in the morn.

[snowy]

Originally Posted by Mith

I dunno if this qualifies as French toast or not. I've been calling it British toast but whatever. I sat and thought to myself, What are my favorite toast experiences... Well, I like to sop up the yolks from my eggs and I like French toast. Then I saw V For Vendetta and it hit me. Hole in the bread. So when I make it, just for me, I makes it like this:

1/2 stick o' unsweetened butter
2 slices of Grandma Sycamore's Homemaid bread
2 LARGE eggs
Some honey

Heat butter in cast iron skillet at medium heat until melted. Drop an egg in. Place bread hole over yolk. Let fry until you can flip it without flinging egg white every place. Let fry for about 30 seconds. Repeat. Pour honey over toast and enjoy.

What you are describing is known as Toad-in-a-hole or Eggy-in-a-basket. Try it with a par-toasted frozen waffle instead of bread. Best thing ever.

I had some amazing french toast the other day at a local breakfast joint. It was made with Texas Toast--but not just ANY Texas Toast, rather this super-giant Texas Toast. Four slices of French toast barely fit on the plate. Very cinnamon-y too, which I like. I had it with strawberries and whipped cream. Yum.

[rockzilla]

http://www.goonswithspoons.com/Banan...creme_anglaise

Banana bread french toast with ginger creme anglaise. When I thought it up, I had no idea how good it would taste.

[Midnight]

Jan's New Year's Day brunch french toast

2 large loaves challah, sliced 1 inch thick, ends discarded.
one dozen eggs, cracked into a large bowl (discard shells please)
1 teaspoon vanilla
1 teaspoon almond extract
1 tbsp honey
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
one pint of heavy cream
put pyrex baking dish in oven, and turn oven on 200-250F
set skillets on stove on low flame with a tablespoon of butter to melt in each
**I do this with skillets on all 4 burners - not recommended unless you have pretty darn good coordination**
set bread aside and beat all other ingredients together until completely incorporated. no set order needed.
dip slices of bread one at a time into mixture, coating both sides. transfer into hot pan well coated with melted butter. cook until browned, flip and repeat, when browned on both sides, transfer into pyrex dish in oven to stay warm while you cook all of the french toast.

I serve this with coffee, tea, mimosas, and a home made hot apple compote, fresh whipped cream, warm maple syrup, whipped cinnamon honey butter. and fresh fruit. (feel free to ask for the apple compote and or cinnamon honey butter recipes if you like)

I toss the set aside ends of the bread (broken into chunks) with any remaining batter into a skillet at the end and make the dog a "french toast omlette" - you can as well depending on your dog's tolerance to the ingredients and the persnickityness of your vet.

Midnight

[Baraka_Guru]

Being that it's currently Thanksgiving Monday, and I had a bit of a dinner yesterday, I have leftover cranberry sauce and some good quality French bread.

So right now, I'm eating thick-sliced French toast with dollops of cranberry sauce and real Québécois maple syrup! Yum!



Happy Thanksgiving, Canadian TFPers!

[Buzz]

The one thing that I do different is leave the bread in the oven over night on a cookie sheet or oven rack to dry the bread out.

[Jetée]

Originally Posted by Buzz

The one thing that I do different is leave the bread in the oven over night on a cookie sheet or oven rack to dry the bread out.

That is an idea; if I could inquire, how do you go about re-heating it?
By way of stove-top skillet again or a convential toaster oven?