A recipe for French Toast?

The best tastiest french toast I've had goes like this:


Use Challah bread


To the egg mixture add:


few tsp. of very high quality maple syrup


about a 1/2 tsp of onion powder (sound weird but it works...trust me)


In the fry pan use real butter and a bit of bacon grease and then cook them till golden brown.





You WONT be dissapointed! Yummy!!!!A recipe for French Toast?
this is absolutely delicious! everyone else talks about using cinnamon, vanilla, sugar etc. Well most frend toast ive had is all just the same....boring! this recipe was different and better than any ive had b4! thanks. Report Abuse
A recipe for French Toast?
';buong'; has the best recipe. I have used close to the same recipe for years. The secret is the vanilla. I use 1 tsp. vanilla per egg in the mix. Pretty yummy!
4 eggs, 1/4 cup milk, 1/2 tsp vanilla


french bread


cut the french bread as thick as you want and dip in the egg mixture and fry in pan


when done add some powdered sugar on top
ilove french toast, to make for two people.i use three eggs add a little milk add acouple sprinkles of cinnamon a teaspoon of venilla whip, then i use plain white bread and dip and soak both sides of bread in tne mixture then place in frying pan add cooking oil on a medium flame till really brown on both sides then remove and place on a pape towel to adsorb greese the put on your plate add syrup or powdered suger its great,makes 4 or 5slices
You'll love me for this one! Crack some eggs in a bowl, stir them up. Put a little vanilla extract in,(the real stuff, not immitation), A little cinnamon powder, and a little milk. Buy some bread(Texas Toast) dip them in and cook. Top with powdered sugar.
put eggs in a frying pan and then place bread on top, let cook and push together like a sandwich.
hay dear let me tell u, go to france and have some toast over there, nothing can be more authentic!

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Do you have a unique recipe for french toast?

My family loves my french toast and it's very easy. Here it is:


Mix together in a bowl; milk, an egg, sugar, cinnamon and a splash of vanilla extract with a small dash of salt. Have a pan or griddle hot with some melted butter and dip bread into the milk mixture quickly but coating both sides. Place on hot griddle and flip over once side one is nicely browned. Continue cooking until both sides are done to your liking. Serve with real maple syrup.Do you have a unique recipe for french toast?
Cinnamon French Toast





This French toast recipe cuts back on fat by using only 1 whole egg and 2 egg whites.





鈥? egg


鈥? egg whites


鈥?/4 cup milk


鈥?/4 teaspoon vanilla extract


鈥?/4 teaspoon ground cinnamon


鈥ash nutmeg


鈥? slices French bread, sliced on diagonal





Preparation:





In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.


Have warming drawer heated or heat oven to 200掳.


Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.





Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.





Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup.Do you have a unique recipe for french toast?
i dont know a recipe but putting a bunch of brown sugar and syrup on it when you serve makes it delic!

What do y'all think of my new French Toast recipe?

Okay, so first I make a mess of French Toast and lay it all in the bottom and sides of a big casserole dish. You should probably butter the casserole first so it'll come out easier. Sometimes I just spray it with Pam but sometimes Verlene's boy has been over and he have inhaled all the propellent out of the can and it don't work no more I swear I dont know whats wrong with that boy. And then I slice up a pound of Velveeta but make sure you dont use no non-fat or reduced fat becasue that just is nasty and then put the slices of cheese on top of the French Toast. Then take a can of cream of mushroom soup. I used to use Campbell's until I discovered that the store brand was made by the same folks and they just puts a different laebl on it. Danged if you can trust anyone any more, is what I say. Take Verlene for instance who stole my man after telling it up and down all over town how SHE wouldnt never be caught with no black man in her bed. Guess she liked it well enogh she stole him out from under me and dont go tallking about no unintended meanings. I know what I meant and that whure stole him out from under! I will never speak to her again and thats why I been giving Verlene's boy a little taste of something he cant get at home. Oh, you bet he likes Arlene's pie and you can take that how you will. So you just empty the soup into the casserole dish and top her up with two cups of crushed corn flakes and bake her in the oven for a half hour at 400 degrees and you are good to go. Lemme know how you like it! I got lots of more receipes I can share.What do y'all think of my new French Toast recipe?
Don't forget the nuts. I love nuts in my French Toast. Other than that, I'd have to say the you have quite the discerning palate. And you know, maybe Verlene just likes some coffee in her cream, you shouldn't fault her for it. I know I like Schmeckel Deckel syrup in my cherry pie. People have different tastes in food. Last time I was baking some fried oysters, my son Cletus got all mad because I was baking them and not braising them. I said ';Cletus, as long as I'm the goddamn cook and the woman in this house, you're just gonna sit down, shut up and eat what I put in front of you.'; Also, you can use cream of celery soup if you don't have any mushroom. I remember back when I was little and my mom was cheatin on my dad with my best friend's sister's boyfriend, she would be in a big hurry all the time to get dinner cooked before dad came home, on account that she's been out bumpin' uglies with that man all day. She would just throw some cream of celery, a can of Beanie Weenies and some Spam in a skillet and cook it till it came out all creamy like. I tell you, that was my Dad's favorite dish and he never did find out about that other guy. Until his girlfriend called one night, and then my dad went all off, but he forgave my mom because he said that any woman that was that good of a cook couldn't be all bad, and he didn't want to have to find some other broad to cook his dinners and raise his kids. But if you're gonna be serving that French Toast recipe anytime soon, you just give me a call and I'll bring Cletus on over with some of those boiled fried oysters he likes so much.What do y'all think of my new French Toast recipe?
Sorry - I read ';Ok,so..'; and then I looked at that whole paragraph and just got tired and stopped. And then I didn't read it.
It sounds pretty good, but the oven in my trailer went out last week. Can I cook it over a garbage fire? I need to burn my garbage later today.
No SPAM? Everything is betta wit Spam, ya knows.
Frankly, and I know your name is not Frank Lee.....you lost me with the velveeta cheese which by the way is not a ';real'; cheese but a Processed Cheese Food then you had me hurling at dumping on a can of cream of mushroom soup. But that is neither here nor there I have a cook book that was written just for you. It is called Sinkin Spells, Hot Flashes, Fits and Cravings by Ernest Matthew Mickler also the author of White Trash Cooking.


What you are describing is more of a casserole rather than French Toast.


This is along way to say I like my French toast with just butter and syrup.


By the way you should be writing for real if you are not already. I love your descriptions. You are a great story teller. Thank you for a great read.
I don't think you even know what french toast is.





This sounds disgusting and I really didn't need to know the extra junk. This is cooking and recipes not spew out your life story section.





This sounds rather fake, but if you have issues then take it over to family and relationships.





And see how I have made a new paragraph for each new subject.





Also this is a question and answer forum, it means you ask questions and people answer. Posting a recipe and saying ';check out my recipe it is good what do you think'; does not cut for me.





And please do not share anymore recipes, this one sounds awful.





Velveeta is pretty much plastic, and one serving has almost a full days, worth of sodium in it. Add the canned soup and yuo have had at least a day and a 1/2 worth of sodium in one meal, go back for seconds then you you should not eat any salt for a week.
There must be an easier way to give a recipe instead of one big, long paragraph. Listing, the consices directions is best.





At a glance, it doesn'tlook like a French toast recipe at all. To me, French toast should never be masked with other flavors... ESPECIALLY mushrooms! French toast should be a good, firm type of bread, dipped in a mixture of eggs and a little vanilla and browned nicely on both sides in a large fry pan or griddle with a little butter. Then served with fresh berries %26amp; banana with real Vermont maple syrup. Otherwise... it's not French Toast.

How do you Make French Toast im looking for a good recipe?

we love to eat french toast and we like to try now things.How do you Make French Toast im looking for a good recipe?
http://food.yahoo.com/search?tp=recipe%26amp;p…How do you Make French Toast im looking for a good recipe?
Ingredients


4 large eggs


3/4 cup heavy cream


1/3 cup Grand Marnier or other orange-flavored liqueur


1 1/2 tablespoons sugar


1 1/2 tablespoon grated orange peel


3/4 teaspoon vanilla extract


8 3/4-inch-thick French bread slices


6 tablespoons butter


Super fine sugar


Warm maple syrup [preferably Grade B]





Method


Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes.





Place baking sheet in oven and preheat to 350°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 3 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sprinkle superfine sugar on top. Serve with maple syrup.
Orange French Toast


This variation is also a favorite of my family.





4 eggs


1/4 cup milk


1 tablespoon orange zest


Juice of 1/2 orange


Dash of ground cinnamon


4 slices bread with crusts


Butter for cooking


Powdered (confectioners) sugar


Maple syrup, honey, and/or jam (for topping)





In 13- x 9-inch baking pan or dish, combine the eggs, milk, vanilla extract, and cinnamon; beat with a fork until well mixed. Layer the bread slices into the egg mixture and let soak about 5 minutes or until most of egg mixture is absorbed, turning once.





On a heavy skillet (I like to use my cast-iron griddle) with an generous amount of hot melted butter, place prepared bread in a single layer and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with bread and cook until the second side is golden, about 1 to 1 1/2 minutes.





Place on individual serving plates, and sprinkle each slice of French Toast with powdered sugar. Serve hot with either maple syrup, honey, sugar, and/or jam.





**************************************…





Orange Souffle French Toast Recipe


Serves 4





4 eggs


2/3 cup orange juice


1 1/2 tablespoons orange liqueur


1 orange, zested


2 egg whites


8 1-inch slices of french bread


fresh berries, to garnish


powdered sugar, to garnish





Mix eggs, orange juice, orange liqueur and orange zest in shallow baking dish. Whip egg whites into stiff peaks and gently fold into egg and orange mixture. Add bread and soak for up to 24 hours, the longer the better.


Move bread to greased baking sheet and bake at 350°F until firm to the touch, about 20 minutes.


Serve with berries, syrup and/or powdered sugar.





**************************************…





Hint of Orange French Toast





4 slices French bread (3/4 inch thick)


2 eggs


1/2 cup 2% milk


1 tablespoon orange juice


1/2 teaspoon grated orange zest


1/4 teaspoon vanilla extract


2 tablespoons butter


Confectioners' sugar and/or maple syrup, optional








What to Do


1. Place the bread in an 11-in. x 7-in. x 2-in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange zest and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight.





2. In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners' sugar and serve with syrup if desired.





Serves 2





**************************************…


Simple and Delicious French Toast





Pre-heat your oven to 350 F or 180 C. Yes, that's right your oven. You will be frying the toast but finishing the cooking in the oven really makes a difference to the end result. Now read on.





Ingredients


2 eggs


1/2 cup milk


1 1/2 tablespoons soft brown sugar


1/2 teaspoon ground nutmeg


6 thick slices of bread (at least a day old, older is better)


1/2 teaspoon Cinnamon





Method


Beat the eggs in a large bowl


Add the milk, brown sugar and nutmeg and mix thoroughly.


Soak the bread slices in the mix until it is well saturated.


Heat an oiled (use butter if you prefer) frying pan over a medium heat.


Fry the bread on both sides until it is sealed and lightly golden brown.


Transfer the bread to a baking tray and place in your oven for 12-15 minutes to finish.


Remove fom the oven, sprinkle with cinnamon and serve with your favourite syrup


Enjoy!
This is so good. I just made it 7/20/09 for my kids becasue I was off work and wanted to try something new.





White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup





Ingredients





6 large eggs


2 tablespoons granulated sugar


1/4 teaspoon salt


2 cups whole milk


1/4 cup heavy cream


1/4 cup white peach puree


1 teaspoon pure vanilla extract


4 slices day old brioche, sliced 1/2-inch thick


4 tablespoons unsalted butter


4 tablespoons vegetable oil


White Peach-Pecan Maple Syrup, recipe follows


Mint sprigs, for garnish





Directions





Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.





Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig








White Peach-Pecan Maple Syrup:





1 cup pure maple syrup





4 ripe white peaches, peeled, pitted and cut into 1/8ths





1/4 cup coarsely chopped toasted pecans





1/2 cup bourbon, optional





Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes
Ingredients:


4 eggs


1 teaspoon sugar, optional


1 teaspoon salt


1 cup milk


10 to 12 slices white bread


butter


maple syrup or other syrup





Preparation:


Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.


Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.





Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.





Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.


Recipe for French toast serves 4.
FRUIT STUFFED FRENCH TOAST FOR 2





4 slices of your favorite bread


1/4 cup Neufchatel cheese or cream cheese


2 eggs


2 tbsp. milk


2 tsp. sugar


1/4 tsp. cinnamon


your favorite fruit thinly sliced


syrup


powdered sugar





1. Spread Neufchatel cheese (or cream cheese) on one side of each slice of bread





2. Place fruit on 2 of the slices of bread





3. Put the other 2 slices on top (you can use some extra Neufchatel cheese around the edges to keep the bread together if needed)





4. Mix milk, eggs, sugar and cinnamon in a bowl big enough to put the bread in





5. Can be cooked for 2 minutes in counter-top grill or in a skillet sprayed with cooking spray for 2 minutes on each side.





6. Put syrup and powdered sugar on top and serve!





Makes 2 servings, 1 sandwich each





The leftover egg mixture may be used to make cinnamon sugar scrambled eggs to go with your French toast.


~~~~~~~~~~~~~~~~~~~
here are a few for you to try really good can add peanut butter, powdered sugar,sliced fruit, pie filling,Chocolate syrup..








PEACHES %26amp; CREAM FRENCH TOAST





3 eggs


3 tbsp. peach preserves


3/4 c. half and half cream


6 3/4 slices French bread


1/3 c. peach preserves


1/2 c. butter


2 tbsp. butter


Fresh or canned peach slices





Beat eggs and 3 tablespoons peach preserves to blend. Beat in cream. Place bread slices in single layer in 11';x7';x2'; baking dish. Pour egg mixture evenly over bread slices. Cover and refrigerate a few hours or overnight until most of liquid is absorbed. At serving time, beat 1/3 cup preserves with 1/2 cup butter (soft) until smooth and fluffy. Set aside.


Melt butter in skillet, add bread slices and saute over medium heat until brown, turning once. Serve with peach butter spread on toast. Sprinkle with confectioners' sugar.





ORANGE VANILLA FRENCH TOAST





2 c. fresh orange juice


2 c. half %26amp; half


6 eggs


1/4 c. sugar


1 1/2 tbsp. Grand Marnier


3/4 tsp. vanilla


1 (16 oz.) loaf day-old French bread, cut diagonally into 1 1/2 inch thick slices


10 tbsp. unsalted butter


Powdered sugar


Warm maple syrup





1. Whisk first 6 ingredients in large shallow baking dish. Add bread and let soak 10 minutes. Turn bread over. Cover with plastic and refrigerate overnight.


2. Preheat oven to 300 degrees. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add 1/2 of bread slices and cook until golden brown, about 4 minutes per side. Keep warm in oven and repeat with remaining butter and bread.





3. Sift powdered sugar over toast. Serve, passing maple syrup separately. Serves 4 to 6.





STUFFED FRENCH TOAST





1 (8 oz.) pkg. cream cheese, softened


1 tsp. vanilla


1/2 c. chopped walnuts or pecans


1 (16 oz.) loaf French bread


4 eggs


1 c. whipping cream


1/2 tsp. vanilla


1/2 tsp. nutmeg


1 (12 oz.) jar apricot preserves


1/2 c. orange juice





Beat together the cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut bread into 10 or 12 (1 1/2 inch) slices. Cut a pocket in top of each. Fill with 1 1/2 teaspoon cheese mixture. Beat together the egg, whipping cream, 1/2 teaspoon vanilla and nutmeg.


Using tongs, dip the filled bread into egg mixture being careful not to squeeze out filling. Cook on lightly greased griddle until both sides are golden brown.





To keep slices hot, place on baking sheet in warm oven. Meanwhile, heat together the preserves and orange juice. To serve, drizzle over toast. Serves 10 to 12.
This is the one my family loves





3 eggs beaten


1 cup French Vanilla Coffee creamer


1 teaspoon cinnamon


Thick sliced bread {like Texas Toast}





Just beat the eggs and cinnamon till fluffy add creamer. Dip bread in, cover both sides. Fry in hot butter over medium heat till brown on both sides. There are all different flavors of the coffee creamer out there so you can experiment to find the one you love. The Hazelnut is yummy too
I combine eggs, milk, cinnamon, and pancake or maple syrup. Get butter hot in the pan, dip your bread in it (whole wheat works great because it has such a rich taste already), flip bread over so you coat both sides. Place it in the pan and turn when once side gets lightly brown, wait for the other to brown, put it on a plate and eat. I personally like mine w/ powdered sugar or karo syrup. So good.
hello :) these are my favorite recipes of frnech toast





http://allrecipes.com/Recipe/French-Toas…


http://allrecipes.com/Recipe/French-Toas…


heres a video to show you how


http://www.youtube.com/watch?v=DRyTaSflf…








hope i helped :)
I make sweet french toast as a treat for my kids





2 eggs, spalsh of milk, squeeze of honey and a little vanilla essence all whisked together, soak your bread in it and gently fry in butter. They love it. Serve it with a fruit compote for a healthier alternative.
take bread...take 4egg,splash of cream,milk,salt,paper and blend it well..and heat the griddle and brush with butter/oil...deep the bread and fry both side....
2-3 eggs a splash of milk and stir it up in a bowl and place on a plate


add Cinnamon nutmeg vanilla





dip bread in liquid





place in med skilet with butter
i use this site to make french toast!
you beat eggs and milk together then soak the bread in it and fry in in a frying pan and wa la y ou have FRENCH TOAST
I heard of a little bit of nutmeg and vanilla to add with egg is good to use.
I add some sweetened condensed milk into the batter Mmmm
What cookie said but I add a little bit of cinnamon, nutmeg and vanilla to the egg
Stick him in the toaster or try microwave on HIGH

Who wants a easy french toast recipe?

i call it idiots french toast





2 slices bread


real maple syrup, room temp


butter, room temp


dash cinnamon





1. toast bread


2.spread on butter


3.spread on maple syrup


4. very tiny dash of cinnamon


5. One Big Mmmm





note. i love the taste of real maple syrup and dont buy aunt jemima type fake syrups, its gross.





tip: i went to the cia, and was taught hot goes with hot, cold with cold. so never add cold syrup to warm toast, keep warm with warm.Who wants a easy french toast recipe?
2 - 4 slices of bread


2 eggs mixed with some milk and some vanilla





Coat bread in milk and egg mixture cook and brown on both sides.


Spread with butter and top with powdered sugar and cinnamon or your favorite fruit.Who wants a easy french toast recipe?
mmm but for a desert you can dip french toast bread into a batter that contains cream, sugar, cinnamon, and eggs. Then you dip it into some crunched up frosted flakes and add caramel on the other side with bananas or other fruit you like and put the other bread on top. Grill it on a flat top or pan with butter until you get a nice crust then eat!
this isnt that hard to make and probably tastes better





2 slices of bread


2 eggs


cinnamon


1/2 cup of milk


butter


cinnamon





1. Mix the eggs milk butter and cinnamon together


2 soak toast in mixture


3 cook over stove top


4 serve with maplesyrup, powder sugar etc.
French people who hate Americans. Idiots seems appropriate..
that sounds dry but prolly a nice fix for a sweet tooth. Truly, french toast SO much better with the egg dip!
sounds good ill try it

Can anyone explain why my French Toast recipe don’t taste right any more?

I swear I been making this recipe for close to twentyseven years now and it always come out fine up to now. I used to make it for this special friend of mine. Well really more of a friend with benefits if you know what I mean (sorry can’t say her name because she is married and all) but since I moved to New York City my recipes dont seem to work out right. Really nothing seems to work out right for me here. They got cockroaches here the size of Chihuahuas. But that whole friend with benefits thing? I learned that here in New York. Who ever knew that there were some friends that folks dont sleep with? Why have friends at all if they dont come with benefits? All my friends back home in Bottom’s Holler came with benefits or they was’nt really my friends. We are just more friendly back home I guess.


Anyway I made this recipe with wonderbread, condensed milk, egg beaters and generic syrup from the Piggly Wiggly but they don’t have the same stuff here in New York at my local neighborhood store which they calls a Bo Dagle. Dont ask me. I dont know. They dont even hardly speak English! I mixed everything up and baked it in the oven but it didn’t set and now I don’t know what to do? I don’t fry ‘em anymore like other folks fried there French Toast because Uncle Earl had a bad heart so I made up this recipe to be more healthier. And everyone knows if you fry that French Toast in butter your just asking for a heart attack thank you very much.


Uncle Early died anyway but you would have to chalk that up to bourbon and driving because his heart was doing okay as far as I know so dont go looking at me because it was Verlene who went and bought him the bottle. Some of those hairpin curves can be real unforgiving in West Va. But Uncle Earl liked that recipe real well and I was making it for my new boyfriend Juan but it didn’t come out right and he got mad and left me for that crunchy headed Dominican gal who lives in Canarsie. I swear I dont think I am cut out for city life. I think I should just go back home and give up this career on the stage. I reckon fourty three is just a little too old to start a dancing career in the big city. But does anybody live in New York knows how to make this recipe and all the Spanish words so I can buy the right stuff from the Bo Dagle? I really want to make it again because I been missing Uncle Earl. He was good people.


Thanks a heap! God Bless!Can anyone explain why my French Toast recipe don’t taste right any more?
I really miss that Verlene.





Maybe it doesn't taste right because I've been too busy to shower. I'll get my soap on a rope later tonight and give you call.Can anyone explain why my French Toast recipe don’t taste right any more?
You need to try her, I mean it with that special creamy white sauce. Plus it will become more nutritious with so much protein.
Because I messed with it. I turned it into Bananad Stuffed French Toast with glaze.
Atmospheric Pressure differences?
l-o-effin'-l at ';brie stuffed French Toast';.....
I can play the banjo
I've lost the will to live......
It's the pan.


It's always the pan.


Blame the pan.


I would bet my last bottom dollar the pan you used back home was an old cast iron pan. Watcha usin now?


If'n it's not the pan it's gotta be the the fact that every thing tastes better after havin' ';friends'; over.


You might want to give up the idea of dancin'; and start tellin' stories. Sounds like your a natural at tellin stories, think what it did for Will Rogers. Or a more contemporary Arlo Guthrie and the story of Alice's Restaurant. Now that's a piece of work. And a fine story to boot.
Since your Uncle passed..go back to real eggs..cast iron skillet..........and real butter again.butter adds flavor when cooking the toast.


the roaches,,,,''raid jel.''......get it at the supermarket or hardware store.........the bugs will be gone in a week.


Career?....I don't know...........plug away for a year..........it's hard where ever you live..good luck
First off, your story is freakin hilarious! As far as the french toast goes, just keep trying different brands of you ingredients until you find something that's as close as possible to the original recipe. Or, you can visit your family and buy the stuff while you're there.
Don't you know by now that French Toast is sweeter when vodka's added to the recipe?





Copious amounts of vodka...
Maybe it's your own ';questionable'; taste, that has changed, the bitter aftertaste of lost dreams, dashed beyond hope, added to the bleak and frankly uninspiring economic climate, well, it's enough to make want to give up on the rest of your dreams! 43 is not too old, ('66 Vintage meself!) You can get all sorts of experimental meds these days, to give you that ';edge'; you so obviously seem to be lacking. (But I'm not convinced)
I think your French Toast recipe is the least of your problems





Try this





Brie-stuffed French Toast





Ingredients


For the soak:


2 cups half %26amp; half


2 tablespoons cinnamon


2 tablespoons pure vanilla extract


4 large eggs


1/2 cup superfine sugar


pinch of fine salt





For the bread:


8 sliced 2 inch thick Challah bread or Texas Toast


8 thinly sliced pieces of triple cream brie cheese from a quarter wheel


Unsalted butter, for the pan





Grade B Vermont maple syrup, for serving


Sliced Cortland or Honey Crisp apple, for garnish





Method


Combine half %26amp; half, cinnamon, vanilla, eggs, sugar and salt in a wide shallow baking dish. Stir vigorously to combine thoroughly.





Using a sharp pairing knife carefully cut a 3 inch long slice into the side of each slice of bread, going no further than halfway through the middle. Push a slice of brie into each slice.





Heat a non-stick pan to medium. Melt a tablespoon of butter for each batch in the pan. Check the egg mixture and whisk again if necessary. Dip a slice of bread into egg mixture, coating both sides thoroughly. When the foam from the butter in the pan has subsided, carefully lay the coated bread in. Cook for 45 seconds, turn and cook 45 to 60 seconds longer.





Remove from the pan. Continue coating and cooking the remaining stuffed bread in the same fashion. Keep cooked bread warm on a baking sheet in a low [200°] oven.





Serve with room temperature or gently heated maple syrup and sliced apple as desired.





This would also be delicious with candied pecans and/or raspberry coulis





Method for candied pecans:


Combine 2 cups pecans with nuts with 1 cup sugar and 1/2 cup water in a heavy saucepan over medium heat. Cook and stir until mixture crystallizes, about 15 minutes. Spread pecans on a buttered baking pan and sprinkle lightly with salt. Bake for 15 minutes. Turn with an oiled metal spatula and bake an additional 15 minutes. Cool and store in an airtight container until ready to use.





Method for raspberry coulis: Purée 2 1/2 cups raspberries with 1/4 cup sugar and 1 teaspoon fresh lime juice in a blender or food processor. Pour the mixture through a fine sieve into a bowl, pressing on the solids. The resulting coulis can be stored in a squeeze bottle in the refrigerator for 3 days.





You can also make this coulis with raspberries you’ve frozen, or frozen raspberries from the supermarket. Buy fresh-frozen for this recipe. Don’t buy the raspberries in heavy syrup.
I'd be happy to share the recipe, but as it stands I will be due a commission on all benefits derived from French Toast. Start saving your money!
Ask the man in the bow dega for: ';componente por la frenchtoast.'; French Toast being one word. He probably thought you were asking for tostadas made in France, which is uniquely ridiculous. If you named your kid Joey would he respond to Jose? No. You must use what we like to call ';span-glish'; which is a mix of teh Spanish and English mixed together. Take it from a bastard who was married to a crunchy headed Port-o-requian for eleven years. When she nodded ';yes'; it sounded like shaking a cereal box. Just think what it was like having sex? My God, she could suck the antique finish off a gold plated finial. I'm only just saying, of course.


I love French Toast baked, tastes more interesting that way and I can make her, I mean it, laugh at all my stupid jokes. Butter is good for lubrication, though. Makes everything go down the throat easier.





Oh, and sorry to hear about your cousin Earl. I knew the man well, he used to pick me up hitchin' down Rt. 66 just outsidda Lynchburgh. He'd pass me his flask and I'd pass him whatever it was I'uz smokin'. Whoops, I think I just located myself. I was trying to make you think I was from New York. Anyway, I really miss a quality French Toast, will you share some with me? I can pay you in 'stamps, if that's okay? They don't take EBT at the wine cellar.

A good recipe for French Toast, and easy too. Thanks?

Beat together an egg with a generous splash of milk or cream. Add sprinkling of sugar and some vanilla. Gently soak day old bread---wet both sides nicely. Fry in a little melted butter until golden toasted on both sides....It should be moist and steamy in the middle.A good recipe for French Toast, and easy too. Thanks?
hi,





this is an easy recipe, especially when guided by by a video through a professional chef. Give it a try! You can either add the berry coulis or leave it out





Good luckA good recipe for French Toast, and easy too. Thanks?
Ingredients:


4 Eggs


2 陆 tablespoon Sugar


1/2 teaspoon Salt


1 cup Whole milk


1/4 teaspoon Vanilla extract


12 Thick slices of bread Butter


Powdered sugar (optional)


Ingredients for Brandied Lemon Butter:


1/2 cup Butter


1 cup Sugar


Juice of 2 lemons


4 teaspoon Grated lemon rind


3 oz Brandy





Method:


For Making French Toast:


Beat eggs, sugar, salt, milk and vanilla in a shallow dish.


Soak bread in the above mixture.


Heat butter over medium high heat in a pan.


Bake each slice of bread in the pan until it turns slightly brown on each side.


Serve with brandied lemon butter and lemon slices.


Sprinkle with powdered sugar, if desired and your french toast is ready to be served.
2 Slices of bread


2 Eggs (one for each slice, if you add more slices, add more eggs)


1/4 cup of milk


Cinnamon


Caster Suger





Basically


Crack the eggs into a bowl and whisk until they are smooth and evenly blended in, then add the milk, simple, add a little cinnamon into the mix too and the dunk the bread into the bowl, evenly covering all the bread (until it's soaked basically).


Repeat again for the second slice.





Place both slices onto the griddle and gently cook them with a little olive oil (good for the heart) until both sides are nice and golden brown.





Then to prepare, drizzle a bit of maple syrup over the top and then lightly dust with caster sugar, add a bit of whipped cream, maybe some blueberries/strawberries/anything you like, and finally dust once again with a few pinches of cinnamon.





There you go, french toast in about 15 minutes!





Enjoy!
Tom's favorite Toast!





Take 2 tablespoons of sugar


stir in cinnamon with a fork - your choice light to medium dark brown (turn on frying pan to medium heat - spray pam or oil)


add 1 egg - and stir in(NOW) the sugar will cook the egg


add some milk - not too much 1/8 to 1/4 cup - stir





put in TEXAS toast bread - baste on both sides and put into pan


when it turns brown - flip it over - (cheat - put butter on it while


the second side is cooking!)





enjoy !





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warning** this recipe is NOT endorsed by them thar wait watchin folks


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Caramelized French Toast








';My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!';





Original recipe yield:


8 servings





PREP TIME 10 Min


COOK TIME 20 Min


READY IN 30 Min


INGREDIENTS


4 tablespoons butter, divided


6 eggs


1/2 cup milk


1/8 teaspoon salt


8 slices bread


1 cup brown sugar


1/2 cup water


DIRECTIONS


Melt two tablespoons of butter in a frying pan or skillet over medium high heat.


Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.


After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.


After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.











NUTRITION INFORMATION


Servings Per Recipe: 8





Amount Per Serving





Calories: 249





Total Fat: 10.7g


Cholesterol: 176mg


Sodium: 292mg


Total Carbs: 31.2g


Dietary Fiber: 0.6g


Protein: 7.3g

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