I need a recipe for french toast?!


Question: i have tryed before but didn't like how it turnedout..
i dont want one with milk cuz thats one of the reasons that i didn't like the other recipie
i LOVE CINNAMON!!!
i dont have any texas style toast or french toast
whould stale wheat bread work
vannila is good
what would you recomend


Answers: i have tryed before but didn't like how it turnedout..
i dont want one with milk cuz thats one of the reasons that i didn't like the other recipie
i LOVE CINNAMON!!!
i dont have any texas style toast or french toast
whould stale wheat bread work
vannila is good
what would you recomend

http://search.foodnetwork.com/food/recip...

http://www.foodtv.ca/Search/SearchResult...

http://www.taste.com.au/recipes/search.p...

http://search.myrecipes.com/search.html?...

http://www.bettycrocker.com/search/searc...

http://joyofbaking.com/searchresult.html...

http://www.marthastewart.com/portal/site...

Butter the toast and name is JACQUE!

if you're going to lake it now... you already have your answer. soak the stale bread in the eggs, beaten w/ a lil sugar, vanilla and cinnamon. you should thin it out. how about a lil cream?

If you want the best ever in the world and it is world famous after all these years make this
http://www.epicurious.com/recipes/food/v...

Try this out: Take 3 eggs and beat them with 1 teaspoon Cinnamon, 1/4 tsp. ginger, and 1 tsp. vanilla extract. If you would like to make the mixture a little creamier, add some vanilla soy milk(2-4 tablespoon)

Take any sliced bread you like and let it soak in the egg wash for 2 mins. Heat up some oil in a skillet and fry both sides until golden. Serves with some confectioners sugar and strawberries, or with honey and crushed almonds

take the eggs and whip them up well. Add a little bit of water if you do not like milk, OR you could add a little fruit juice.
Add the cinnamon, nutmeg, vanilla, instant coffee, or other spices you like, and a little bit of sugar.
You can make french toast from any bread you like. It does not have to be the fat toast. a little stale is not too bad, but the results will show the crunch.
A couple of things. If using stale bread, give it a minute to soak in the egg mix. only turn them once, so make sure the heat is right and the butter is melted well before putting it into the pan.
some people will do a quick set of the egg int he frying pan then into the oven to really cook the egg all the way especially if you let it soak a bit.
Top with honey, mashed up fresh fruit, or peanut butter and jam, or powdered sugar and enjoy!
k

No Milk? Love Cinnamon? Give this recipe a try then.

http://allrecipes.com/Recipe/Uncle-Jesse...

Modify it all you like

I can't take credit for the recipe, but I did hunt it down for you based on what you said you liked and didn't like.

for 2 people, about 4 slices of bread:

2 eggs beaten
1/4 cup milk
2 tablespoons flour
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

beat all ingredients together. Dip bread, any kind. in the "batter" and lay on buttered hot griddle. I cut the bread in half corner to corner. Cook about 1 minute, lifting a corner to check for doneness. Flip them over and cook the other side. Sift powder sugar over, pats of butter and pancake syrup or fruit syrup on top of that.

First get bread, an egg, and a pan.
Then get the bread and soak it into the egg. Don't smash the eggs yoke. Now put the pan on low and put the bread with the smothered egg on it. Now wait until the egg is fully cooked.

Oven Baked Banana French Toast

5 Eggs
1 1/2 c heavy cream or half and half
1 ts Vanilla extract
1/2 ts Salt
1/4 c Brown sugar; packed
1/2 ts Cinnamon
1 Egg bread; unsliced (or whatever the kind you have)
2 Bananas (medium); sliced
1 c Walnuts or pecans; chopped

Instructions:
In large bowl, whisk together eggs, cream, vanilla and salt.

In small bowl, combine sugar and cinnamon.

Slice bread into slices 1 inch thick. Cut a deep pocket in each slice.

Inside each pocket, place bananas and cream cheese in a single layer. Sprinkle brown sugar
mixture over bananas.

Place in greased 13 x 9 inch baking dish. Pour in egg mixture. Let stand 5
minutes. Turn each slice over. Cover with plastic wrap and refrigerate at
least 1 hour or overnight.

Remove plastic wrap; sprinkle with nuts. Bake, uncovered, in preheated 350F
oven 30 minutes or until golden

Instead of milk, use water.

You can add cinnamon to the water and eggs AND after cooking, you can sprinkle MORE cinnamon on top.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Sorry Meg, but to make French Toast, you must have milk, cream, or half-and-half. Otherwise it is just toast.

Part of this you will have to experiment with amounts. Start with one cup of milk, and one egg. You can always make more.

To the milk and egg mixture, add a teaspoon of vanilla, or more if you wish, and a couple of teaspoons of ground cinnamon. Whisk it until it is well mixed.

You can use any kind of bread, be it Texas Toast, slices of French or Italian Bread, plain old white sandwich bread or whole grain bread. Some folks will tell you that stale bread works best, but fresh will work just fine.

Get your griddle hot, over medium high flame. Grease the griddle with butter or oil.

Drop a slice of bread in your custard mix, push it under and turn it to make sure it is well saturated

Toss your saturated bread on the griddle, and if you have room, soak another slice of bread and add it to the griddle.

Let the bread cook a minute or so on each side, cook until you get golden brown color. Remove from the griddle and serve with syrup or honey.

There are plenty of more complicated recipes for French Toast, but this one is quick, easy, and tasty.

Doc





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources