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what kind of bread do you use? And do you put anything in the egg mixture?

I haven't had it in so long and have a craving for it...but all I have is "flat" wheat bread from Sam's Club.

I usually get a loaf of bakery bread that I slice (so I can slice it a bit thicker) that has a real fine grain (rather than the texture of a baguette).

Yes, I often add nutmeg or mace and vanilla and sometimes orange zest to the egg/milk mixture.

Martha

thanks Martha. gotta have it....soon!

My mother used what she had on hand...sliced white bread...sandwich bread.

Beat an egg, salt and pepper. Dip the bread in it, flip, cover both sides. Do not soak this kind of bread. Fry in a bit of butter in a cast iron skillet. Serve with pancake syrup (although I use maple syrup now).

I just beat the egg with a fork on a dinner plate. One egg works for one slice of bread.

I don't make FT much, but when I do, I make a batter with eggs, milk and half 'n half, a pinch of salt, some brown sugar, cinnamon, nutmeg and vanilla.

I prefer to use a day-old baguette and let the slices sit and soak up the batter. If I can find a challah bread or brioche, that's my bread of choice.

I use a loaf of French bread, and use only eggs and cream/half-n-half in the batter. I like eggy French toast, usually with just butter on top--not sweet and syrupy.

Sigh -- in our town there is NO brioche or challah! And yes, day old is definitely better -- you want it to soak up that lovely eggy mixture!

Martha

In France, "French" toast is "Lost Bread" (meaning day old that you can't do anything with!!!) and is eaten as a dessert -- here it is a breakfast dish!

Go figure!

How did it get moved from dessert to breakfast?

Martha

When I worked at the diner they put a splash of pancake batter in withthe beaten eggs.

quote:

Originally posted by Linderhof:
In France, "French" toast is "Lost Bread" (meaning day old that you can't do anything with!!!) and is eaten as a dessert -- here it is a breakfast dish!

Go figure!

How did it get moved from dessert to breakfast?

Martha

I love FT for supper, with some sausage or bacon on the side and fresh fruit. Too much to eat for breakfast!

I don't often follow a recipe for French Toast unless I'm making it overnight and baking it in the morning.
But for everyday, I prefer a dense white bread like French, day old, sliced thick and on the diagonal. Beaten eggs with a splash of cream, and after it's on the griddle, sprinkle one side with cinnamon-sugar. It's great for lunchtime, too.

Agree with Lurah, day old baquette or even better batard, cut diagonally. Additions like vanilla, orange zest, etc. depend on syrup. Orange zest and vanilla with maple, nothing extra with a fruit syrup. Sausage patties with fennel seed or bacon baked in the oven with fresh chopped rosemary, and some grilled peaches on the side, yumm, yumm!

OH! I agree that the denser bread IS better. But if I want French toast NOW...I use what I have.

Edited: Forgot to say - 99% of the bread in my house is homemade; therefore, denser than the storebought sandwich bread.

This message has been edited. Last edited by: KeepYouInStitches,

I use what I have. I often take it out of the wrapper ahead of time in order to dry out a little. I consider it as a way to use up stale bread.

I use white sandwich bread (like Wonder Bread) that I've left out of the wrapper for an hour or so. I like mine plain, using only egg and milk, but I add cinnamon and nutmeg to DH's. I've heard that it's good with vanilla, but I've never tried it.

I used to go to the day old bread store and buy loaves of bread make it into french toast, cool and store in the wrapper and freeze. Just popped them in the toaster and sent the kids off to school.