French toast has made a recent comeback to our regular breakfast rotation due to the discovery of a really nice “grocery store” bread. Sara Lee makes a line of bread that they call “Artesano” and within that lineup is a Brioche bread. Sliced and packaged just like regular sandwich bread, but it has a wonderful taste and mouthfeel that works very well for French toast. Worth a try if you are a French toast fan. My preparation is the simplest possible: one egg mixed in with enough milk for a pale soft yellow is good for six slices. Serve with butter and maple syrup.
Do you have a favorite way to prepare French Toast?
We tend to use heavier breads and mix in cinnamon, apple or other breads a lot. Challah is good, but falls apart for me. (Maybe local bread is problem idk)
Egg w a bit of milk, some vanilla and sometimes some cinnamon. Fry pretty slowly in butter so the “custard” in the middle sets up.
We tried this stuff recently… really dense and made a great French toast if you like heavier…
I make a cornbread and Challah dressing for Thanksgiving which requires about a loaf and a half of Challah, so the remainder gets made into French toast. I just mix eggs and milk with a little cinnamon, nutmeg, and vanilla, unless I have eggnog in which case I substitute it for some of the milk.
I like the challah at least a couple of days old and sliced thick.
Like Chris, I usually tart up the custard with vanilla and sometimes cinammon. A couple years ago I threw some almond extract on a whim and it’s a game changer - highly recommended.
I make this quite often. I use Challah, typically a day or two old, sliced thick. I mix eggs, milk, cinnamon, nutmeg, cloves, and ginger. Every once in a while, I’ll add cardamom. The key is letting the challah soak in the mixture for at least a few minutes to soak up the liquid. Fry in butter. Serve with macerated strawberries and maple syrup.
Pretty close to this, but with sugar in the mix, as well. I also make a fruit topping (usually pears, sometimes apples) where I sauté them in butter, add a little bourbon and flambé at the end. Didn’t have any cheap bourbon when I made this one, so rum and triple sec.
My mother used to make the most amazing french toast. I have no idea what she used to do, but I am sure it was incredibly unhealthy. But, it was awesome. A fantastic “crunch” on the outside, and not mushy not he inside. Since she passed away in 1981, I have not had french toast that was even remotely close.
French toast is an art. (of course, everyone’s tastes are different)
Wow, I guess the use is more widespread than I thought. It both works well, and provides a use for the panettone that we get gifted most Christmases and don’t otherwise love.
Another good variant is to crust French toast with some smashed up corn flakes.