french toast ideas?

Brian Connors said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it with
challah. About as decadent as French toast gets... or
maybe not?

More decadent? Make it out of good quality croissants.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

In article <[email hidden]>,

Reg said:

Brian Connors said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it
with challah. About as decadent as French toast gets...
or maybe not?

More decadent? Make it out of good quality croissants.

Of course now I'm reminded of that cinnamon roll French
toast Friendly's was making a few years ago...

In article <connorbd-
[email hidden]>,
[email hidden] says...

Quoted message said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it with
challah. About as decadent as French toast gets... or
maybe not?

Ideas?

Stuff it with mashed bananas and chopped walnuts or pecans,
or caramelized pears (by stuffing it, I mean making a
sandwich of two slices of bread, before you soak it in the
egg custard mixture. I also like to add a bit of vanilla to
the egg mixture, but I like your idea of the Bacardi! I
think I might try some Grand Marnier instead though.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Brian Connors said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it with
challah. About as decadent as French toast gets... or
maybe not?

Ideas?

I like to use a rustic Italian bread, about an inch thick.

I often add to the egg mixture various combinations of
nutmeg orange zest orange juice Grand Marnier maple syrup
(the real thing. and yes, in the mixture)

---jkb

--
Lisa: "Do we have any food that wasn't brutally
slaughtered?" Homer: "Well, I think the veal died of
loneliness."

"Reg" <[email hidden]> wrote in message
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Quoted message said:

Brian Connors said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it
with challah. About as decadent as French toast gets...
or maybe not?

More decadent? Make it out of good quality croissants.

And still more decadent? Use brioche.

--
Peter Aitken

Remove the [censored] from my email address before using.

Reg said:

B> Last time I made French toast I put cinnamon and about
B> a tablespoon of

Quoted message said:

Bacardi in the egg batter. Also made it with challah.
About as decadent as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.

Decadent indeed. But why would you waste a perfectly good
croissant on a dish that is meant to get a little mileage
out of stale bread?

"Brian Connors" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it with
challah. About as decadent as French toast gets... or
maybe not?

Ideas?

This is one I "invented"/came up with a few months ago. Use
a sliced brioche loaf. Make a sandwich with sliced honey-
roast ham and Swiss cheese (Emmental or Gruyere). Put the
sandwiches in a lasagne dish that's well buttered. Pour over
half a dozen eggs well beaten with single cream, salt and
pepper. Cover with foil and bake like a bread pudding.
Uncover at the end to brown.

It's delicious.

"Brian Connors" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it with
challah. About as decadent as French toast gets... or
maybe not?

Ideas?

Sourdough French bread 'double cut' stuffed with Cream
Cheese and served with warm apricot-pineapple preserves.
(zocor after)

Dimitri

RobertE said:

This is one I "invented"/came up with a few months ago.
Use a sliced brioche loaf. Make a sandwich with sliced honey-
roast ham and Swiss cheese (Emmental or Gruyere). Put the
sandwiches in a lasagne dish that's well buttered. Pour
over half a dozen eggs well beaten with single cream, salt
and pepper. Cover with foil and bake like a bread pudding.
Uncover at the end to brown.

Kinda like a Monte Cristo casserole, huh? It does sound
good. Goomba

Dimitri said:

Sourdough French bread 'double cut' stuffed with Cream
Cheese and served with warm apricot-pineapple preserves.
(zocor after)

Dimitri

Zocor AND insulin.. lol Goomba

Peter Aitken said:

"Reg" <[email hidden]> wrote in message
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Quoted message said:

Brian Connors said:

Last time I made French toast I put cinnamon and about a
tablespoon of Bacardi in the egg batter. Also made it
with challah. About as decadent as French toast gets...
or maybe not?

More decadent? Make it out of good quality croissants.

And still more decadent? Use brioche.

For me, the laminated dough used for croissants makes for a
unique FT experience, unlike any bread. I would put brioche
above challah, but not above croissants.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Dave Smith said:

Reg said:

B> Last time I made French toast I put cinnamon and about
B> a tablespoon of

Quoted message said:

Bacardi in the egg batter. Also made it with challah.
About as decadent as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.

Decadent indeed. But why would you waste a perfectly good
croissant on a dish that is meant to get a little mileage
out of stale bread?

Because I make them so I have a supply of rejects and
leftovers.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Dave Smith said:

Decadent indeed. But why would you waste a perfectly good
croissant on a dish that is meant to get a little mileage
out of stale bread?

Stale croissants.

Actually, I find it hard to brown croissants in the pan
properly. Sliced bread works better. With the
croissant, parts get burnt while the innards are still
raw egg and butter.

--Lia

I like to make French Toast out of English Muffins instead
of regular bread.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases
in a direct proportion to the intensity with which others
try to prove him wrong" James Mason from the movie "Heaven
Can Wait".

Julia Altshuler said:

Quoted message said:

Decadent indeed. But why would you waste a perfectly
good croissant on a dish that is meant to get a little
mileage out of stale bread?

Stale croissants.

That I can understand, but Brian had said "good quality
croissants".

Quoted message said:

Actually, I find it hard to brown croissants in the pan
properly. Sliced bread works better. With the
croissant, parts get burnt while the innards are still
raw egg and butter.

Ah, the refreshing voice of realism. I suppose some would
say that French Toast is not rocket science, but it is a
wonderful dish when cooked evenly to a slightly crispy
golden brown with no burnt or soggy bits.

Dave Smith said:

Ah, the refreshing voice of realism. I suppose some would
say that French Toast is not rocket science, but it is a
wonderful dish when cooked evenly to a slightly crispy
golden brown with no burnt or soggy bits.

I don't know if you're an Alton Brown fan but his method is
to finish them in the oven. I've never felt the need to
resort to that but hey, whatever works.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

In article <[email hidden]>,

(PENMART01) said:

Authentic "F" Toast is deep froed...

like those french toast sticks you get at Burger King that
taste like soggy donuts?

Dave Smith said:

That I can understand, but Brian had said "good quality
croissants".

True, but this is usenet. Let's assume he meant good quality
stale croissants. I go with what people probably meant. For
instance, below I said raw egg and butter when I clearly
meant raw egg and milk.

Quoted message said:

Quoted message said:

Actually, I find it hard to brown croissants in the pan
properly. Sliced bread works better. With the
croissant, parts get burnt while the innards are still
raw egg and butter.

Ah, the refreshing voice of realism. I suppose some would
say that French Toast is not rocket science, but it is a
wonderful dish when cooked evenly to a slightly crispy
golden brown with no burnt or soggy bits.

I imagine it should be possible to slice the croissant in a
way as to eliminate the burnt outside-soggy inside problem,
but I like the more ordianry solution of starting with an
ordinary good one day old bread. Around here we dress up
french toast with sliced banana, strawberries, pecans and
whipped cream. The batter for dipping the bread in is just
egg and milk, nothing fancy. Although the spot of rum idea
is something I think I'll try. Then I pan fry in butter. As
with any pan fried dish, a good heavy pan makes one's life
easier when it comes to even browning and cooking the
insides without burning the outsides.

--Lia

Julia Altshuler said:

Stale croissants.

With real croissants, you won't have a problem here. They
come out of the oven in the morning and they're ready to be
turned into french toast by dinner time. It's only those
average, bready croissants that have a long self life.

Quoted message said:

Actually, I find it hard to brown croissants in the pan
properly. Sliced bread works better. With the
croissant, parts get burnt while the innards are still
raw egg and butter.

Cut them in half.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com