I love french toast, what are your favorite ways to make french toast?!


Question: I do it 2 different ways;
1) eggs, half & half, vanilla, cinnamon
2) eggs, eggnog, nutmeg
i always use white bread.


Answers: I do it 2 different ways;
1) eggs, half & half, vanilla, cinnamon
2) eggs, eggnog, nutmeg
i always use white bread.

I like to make the normal french toast...but.....
My family loves my stuff French toast... cut a slit in a piece of good french bread, then..
using Cream cheese(room tem;)...and a fruit perserves, mix these together..and stuff the bread before you dip it the egg and milk mixture fry it as usual...then.. and top with fresh fruit and a shake of Confection Sugar!...yum
oh..and serve it with bacon..or sausage!!

I do it naked, with a pompom hat on my head...

my version of french toast:
baguette
3/4 c. melted rum raisin ice cream
3 eggs, beaten
1 tbsp. amber rum
1/4 tsp. cinnamon
4 tbsp. butter
Maple syrup, warm
Rum raisin ice cream

Combine melted ice cream with eggs and cinnamon in a shallow dish. Soak baguette's in mixture 1 minute per side. Melt 2 tablespoons butter in heavy skillet over medium heat. Cook 2 minutes each side or until brown. Serve immediately with scoop of ice cream and warm syrup.

Very Yummy!

Eggnog - interesting! Never thought of that before.

I'm not very good at making it, but my favorite version is the regular french toast at Cracker Barrel. Don't know what they do to it but it'd be worth finding out! Yum! I think they use a wide loaf of French or Italian bread. I'm pretty sure it's French, it has a nice bite to it.

I find the secret with french toast is to use a really interesting bread...like a good homemade bread or quality store bought french bread. Then I am careful to give the bread a good amount of time to soak up the custard, and also to cook it slowly over medium heat. That way the toast develops a nice brown crust and the custard remains tender.

Your flavors seem very nice, but I just like a bit of butter and some grade B maple syrup.

I'm Jewish, and a traditional food for us on the Sabbath is an egg bread called challah; it's very rich, as bread goes. What we don't eat on Friday night makes REALLY good French toast the next morning. We use a cream and egg mixture, seasoned with cinnamon and/or nutmeg; you can also make an apple-cinnamon mixture.

1 large loaf of French bread or egg Challah (16 oz)
8 eggs
3 cups milk
3/4 cup sugar -- divided
1 1/4 tablespoon vanilla
5 Granny Smith apples
2 tablespoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg

Preheat your oven to 400. Spray 9x13 pan with vegetable oil spray. Slice bread into 1 1/2 inch slices. Place bread tightly together in one layer in 9 x 13 pan. Beat eggs lightly-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk. Pour half of the liquid over the bread. Peel, core and slice apples into rings. Place apple rings on top of bread to cover. Pour remaining egg mixture over apples. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool for 5-10 minutes before serving. Serves 6.

Caramel-apple French toast is great as well:

1 cup brown sugar
3 tablespoons white corn syrup
6 tablespoons butter
1 cup chopped pecans
3 Delicious apples - peeled, cored and sliced
1/3 cup water
1 teaspoon cinnamon
3 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon corn starch
12 slices Texas Toast or 1-inch thick cut French bread or Challah
12 ounces cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 tablespoon vanilla extract
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 9"x13" glass pan.

In a saucepan combine the sugar, syrup, butter and boil for one minute. Pour and spread the mixture over bottom of greased 9x13 pan. Sprinkle the top of the sauce with the pecans. Do not clean the pan. Add the apples, water, cinnamon, sugar, lemon juice to the pan and cook, stirring constantly, over medium heat just until apples begin to soften. Add the corn starch and continue to stir until the mixture is thickened. Remove the mixture from the heat immediately. Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in 9x13 pan (cream cheese side up). Distribute apple mixture over the bread/cream cheese layer. Cover with remaining 6 slices of bread.

In a bowl combine the eggs, milk, cream, vanilla, cinnamon and beat until combined. Gently pour the liquid over the bread layers in the prepared pan. Cover and refrigerate overnight (not more than 24 hours).

Preheat oven to 350. Remove the cover and bake for 60 minutes or until the top is brown and slightly puffy. Immediately invert each serving on to a plate, sprinkle the top with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg. Serves 6 to 8

You can find lots of good challah recipes at the link below.

Yuck go to IHOP

I haven't mae it it a while but I used to do these recipes

French toast with vanilla cinnamon apricots
2 eggs
4 tbsp milk
pinch cinnamon
2 slices of bread
1 vanilla pod, split
85g/3oz caster sugar
55ml/2fl oz water
1 orange, juice only
4 apricots

Method
1. Whisk the eggs, milk and cinnamon together in a bowl. Dip the slices of bread with the mixture.
2. Heat a griddle pan until hot. Griddle the bread for 2-3 minutes on each side.
3. Heat the vanilla pod, caster sugar, water and orange juice in a medium-sized saucepan for a few minutes. Add the apricots and poach for 2-3 minutes.
4. Spoon the apricots and juices onto a plate and serve the French toasts alongside.

or French toast with raspberries and blueberries
55g/2oz white chocolate, melted and cooled
2 free-range eggs, lightly whisked
30g/1oz butter
2 brioche rolls, sliced lengthways
30g/1oz fresh raspberries
30g/1oz fresh blueberries
icing sugar, to dust

Method
1. In a bowl, mix the cooled chocolate into the eggs.
2. Heat the butter in a non-stick frying pan.
3. Dip the sliced brioche pieces into the egg mixture and fry until golden on both sides.
4. Serve on a plate topped with the berries and a dusting of icing sugar.

use some brown bread instead, and dip it with prawn & crab cheese spresd to get a new taste.

Here's my way:
Serves 2
4 or more slices of day old French (or sourdough) bread, crusts left on (although one could remove them)
2 eggs beaten with one half cup milk or cream, a tablespoon of sugar, 1/4 teaspoon vanilla extract, and a pinch of nutmeg.
Oil an 8X8" glass baking pan. Layer bread to fill pan. Pour the egg mixture over the bread, and shake gently to spread it evenly. Cover, refrigerate overnight but not longer than 12 hours.
Allow pan to come to room temperature. Heat a skillet, brush with oil, and fry each slice until golden brown on each side. Keep warm until served.
Serve with maple syrup or warm sliced fresh fruit and cold vanilla yogurt.

Rachel Ray has an incredible recipe for peanut-butter and jelly stuffed French toast sticks on her website. She did it on her show like a year ago, and I have made it so many times since. Every time I make it people rave about it, and it's so super-easy. The recipe calls for white bread and maple syrup, but I use whole wheat/grain bread, and Trader Joe's blueberry syrup.

Make a mixture of butter,brown sugar and corn syrup, put it in baking dish, layer bread in the pan and pour over mixture of eggs, half & half, Grand Marnier, vanilla and cinnamon. Cover with foil and bake. I used to make that for Sunday brunch buffet at a country club, they would get mad if I didn't make it!

Where I come from it's called eggy bread, and is savoury. Just two ingredients: the bread (my mum generally used slightly stale French bread) and the eggs, but damn does it taste good...

Use pancake mix, cinn. vanilla eggs mix well and coat your bread and fry. excellent





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