Create excellent French Toast?
Feb 5, 2010 | 3:41 pm
#17
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Feb 5, 2010 | 3:43 pm
#19
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Feb 5, 2010 | 4:08 pm
#21
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Feb 5, 2010 | 4:20 pm
#22
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Is it sacrilegious to 86 the maple syrup?
I'm not a huge fan. I like berry syrups a lot more. Is this kosher? Or would purists be appalled?
I'm not a huge fan. I like berry syrups a lot more. Is this kosher? Or would purists be appalled?
Feb 5, 2010 | 4:33 pm
#23
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No, go ahead. I'll personally use preserves of some type if I don't have the real stuff - which is ridiculously expensive in local stores. My ranking is real syrup>berries>>>>>fake (actually, I simply won't bother in this case. Not worth it)
Feb 5, 2010 | 5:53 pm
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Feb 6, 2010 | 1:18 am
#25
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In Germany French Toast is called "Arme Ritter" which translates "Poor Knights". It is actually a let over recepy when you have dried white bread which is too hard to eat.
Feb 6, 2010 | 5:34 pm
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Personally, I like to lightly toast my bread before I put it in the pan. I've found it gives it a better taste.
Feb 6, 2010 | 5:44 pm
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Feb 6, 2010 | 6:37 pm
#29
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That's the way my Mom made it, but topped with butter and maple syrup. It's also the way my wife and I always make it, the only variance being the type of bread we have on hand. Also we have always found it best to beat the eggs really well - a blender is best, to get them very thin so they soak into the bread better.
Feb 9, 2010 | 10:53 am
#30
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Interesting thread and recipes. My mother (and now I) always added in bisquick mix which results in a thicker yet not hard coating. I like to cook mine almost but not quite underdone.