French Toast
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I've been trying to make French Toast for a year now, and have only successfully made it once. Every other time I've burned it.
Does anyone have any tips or tricks for not burning while in the process of making them?
Being serious here...
Does anyone have any tips or tricks for not burning while in the process of making them?
Being serious here...
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Well use stale bread for one. I'm not joking if you are going to make good french toast it's best to take the bread out for at least 6 hours to get it hard. Because soggy french toast sucks. Just cook it on a lower heat with a little bit of butter on the bottom of the pan. For the egg mixture.
cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes.
Serve right away.
cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes.
Serve right away.
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My version is a lil different than Longs
Bread (any brand)
eggs (1= 2 slices of bread)
sugar glass (kinda like cocaine cosistency)
half teaspoon of vanilla extract (1 per egg)
butter (as you may like)
powdered cinnamon
Bee honey or syrup
Start heating a pan and add butter with a sprinkle of olive oil, so the butter doesn't burn
Break the eggs on a bowl and mix em with the vanilla thoroughly
Soak the bread slice on the eggs, squeeze it variously so it absorbs the eggs
Put the bread on the pan and flip it til both sides are done
sprinkle the sugar glass and cinnamon on it
DONE!
PS:
Shouldn't this be on Requests?
WILL give Long's version a shot
Bread (any brand)
eggs (1= 2 slices of bread)
sugar glass (kinda like cocaine cosistency)
half teaspoon of vanilla extract (1 per egg)
butter (as you may like)
powdered cinnamon
Bee honey or syrup
Start heating a pan and add butter with a sprinkle of olive oil, so the butter doesn't burn
Break the eggs on a bowl and mix em with the vanilla thoroughly
Soak the bread slice on the eggs, squeeze it variously so it absorbs the eggs
Put the bread on the pan and flip it til both sides are done
sprinkle the sugar glass and cinnamon on it
DONE!
PS:
Shouldn't this be on Requests?
WILL give Long's version a shot
0
Oh dang!
I never knew you had to put Honey in it!
Also, I'm a bit confused on this "Sugar glass".
What do you guys serve with the French Toast. Usually after (un)successfully making some, I usually slice some fruit and pour some honey/syrup on the French Toast itself.
I don't have any powdered sugar, so I don't put it on. >_>
I never knew you had to put Honey in it!
Also, I'm a bit confused on this "Sugar glass".
What do you guys serve with the French Toast. Usually after (un)successfully making some, I usually slice some fruit and pour some honey/syrup on the French Toast itself.
I don't have any powdered sugar, so I don't put it on. >_>
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Gism88 wrote...
Oh dang! I never knew you had to put Honey in it!
Also, I'm a bit confused on this "Sugar glass".
What do you guys serve with the French Toast. Usually after (un)successfully making some, I usually slice some fruit and pour some honey/syrup on the French Toast itself.
I don't have any powdered sugar, so I don't put it on. >_>
Just use a little bit of maple syrup, or fresh strawberries and whip cream.
The strawberries taste better if you cut them and sprinkle them with sugar then set them in the fridge for about an hour so they can absorb the sugars.
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Longevity wrote...
Gism88 wrote...
Oh dang! I never knew you had to put Honey in it!
Also, I'm a bit confused on this "Sugar glass".
What do you guys serve with the French Toast. Usually after (un)successfully making some, I usually slice some fruit and pour some honey/syrup on the French Toast itself.
I don't have any powdered sugar, so I don't put it on. >_>
Just use a little bit of maple syrup, or fresh strawberries and whip cream.
The strawberries taste better if you cut them and sprinkle them with sugar then set them in the fridge for about an hour so they can absorb the sugars.
not to mention the tasty juices that cum out of em
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The recipe that Long uses is almost exactly the same as I was taught as a kid
The differences are so minute its not worth putting mine here.
However a history fact
French toast or Pain Perdu (French for Lost Bread) was originally the way people used their stale bread. Nice fresh bread goes soggy in the middle while stale bread has enough body to hold up to the egg mixture and come out nice and even.
Cooking tip
As butter has a fairly low smoke point, I use half butter half margarine this raises the smoke point and you still get that buttery taste.
TUPOI (Totally Useless Piece Of Information)
With the exception of high end restaurants. Most places rarely cook in butter. Next time you go to a place that serves pancakes or waffles or eggs. Look at what they use. Its usually commercial margarine that sits melted on the side of the grill with food coloring added
The differences are so minute its not worth putting mine here.
However a history fact
French toast or Pain Perdu (French for Lost Bread) was originally the way people used their stale bread. Nice fresh bread goes soggy in the middle while stale bread has enough body to hold up to the egg mixture and come out nice and even.
Cooking tip
As butter has a fairly low smoke point, I use half butter half margarine this raises the smoke point and you still get that buttery taste.
TUPOI (Totally Useless Piece Of Information)
With the exception of high end restaurants. Most places rarely cook in butter. Next time you go to a place that serves pancakes or waffles or eggs. Look at what they use. Its usually commercial margarine that sits melted on the side of the grill with food coloring added
