nuke'em ttg Posted February 7, 2012 Share Posted February 7, 2012 I've always used sugar, people think that's weird Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 7, 2012 Share Posted February 7, 2012 If I still ate that deliciousness, it would be drenched in butter and real maple syrup. Quote Link to comment Share on other sites More sharing options...
loaf Posted February 7, 2012 Share Posted February 7, 2012 when I had it, I started out with sugar but as I got older, I went with syrup. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 7, 2012 Share Posted February 7, 2012 While we're on the subject... French Toast, like so many other "French" dishes was likely stolen from another country's cuisine. In Spain, there's actually a dessert where they soak bread in batter of milk, sugar, eggs, and brandy, then fry it in olive oil, and top it with orange sauce. It's the best "French" toast you'll ever eat. When we did brunch at the first restaurant I ever opened, that's how we did French Toast, also garnishing it with a drizzle of creme fraiche (which you could easily sub with thinned-out sour cream). For the sauce, I would reduce some brandy, OJ, and orange marmalade and I'd put a bit of cinnamon in the batter. Also, I like using reasonably fresh, crusty bread like an Italian or French loaf. Let the bread soak for a very long time (a chewy, crusty bread has enough gluten that it won't fall apart like the sandwich bread that most typically use. Also, squeeze the pieces a bit to rid them of excess batter before you put them in the skillet. That prevents the unsightly skirt of batter that can ooze out of the toast and cook onto the pan. Also, don't be shy with the olive oil. You're not deep frying it or anything, but still, don't be shy. Quote Link to comment Share on other sites More sharing options...
buddahj Posted February 7, 2012 Share Posted February 7, 2012 I like butter & real maple syrup. Sometimes some powdered sugar. A few weeks ago, I made a caramel-rum sauce for the french toast. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted February 7, 2012 Share Posted February 7, 2012 Powdered sugar is good or I'll use syrup. I've had like an orange marmalade on it as well and that's tasty. Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted February 7, 2012 Share Posted February 7, 2012 powdered sugar and syrup Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted February 7, 2012 Share Posted February 7, 2012 Butter and Maple Syrup... why have it any other way? Here's how i make mine: 8 Pieces using regular sliced sandwich bread Nature's Own Honey Wheat is what I usually have on hand): 4 to 5 Eggs +/- 2 Tsp Grandulated Sugar Good bit of cinnamon (2 tsp?) 1/4 Tsp vanilla 2 shakes of Cayenne Pepper. Dredge the bread and cook on flat top griddle at 375. Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 7, 2012 Share Posted February 7, 2012 try adding a couple thinly sliced bananas to the side that has not been flipped. Flip it and cook as normal. Its heaven I tells ya....HEAVEN!!! Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted February 7, 2012 Share Posted February 7, 2012 Butter and Maple Syrup... why have it any other way? Here's how i make mine: 8 Pieces using regular sliced sandwich bread Nature's Own Honey Wheat is what I usually have on hand): 4 to 5 Eggs +/- 2 Tsp Grandulated Sugar Good bit of cinnamon (2 tsp?) 1/4 Tsp vanilla 2 shakes of Cayenne Pepper. Dredge the bread and cook on flat top griddle at 375. you put cayenne in everything, don't you? Quote Link to comment Share on other sites More sharing options...
SEC=UGA Posted February 7, 2012 Share Posted February 7, 2012 (edited) you put cayenne in everything, don't you? Yep. It's good for EVERYTHING. It opens up the taste buds and allows all the flavors to flow, kinda like salt. ETA: I don't use it in Italian, german, polish, turkish or russian cooking. Edited February 7, 2012 by SEC=UGA Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted February 7, 2012 Share Posted February 7, 2012 Nutella. It's the best spread on French toast. Quote Link to comment Share on other sites More sharing options...
godtomsatan Posted February 7, 2012 Share Posted February 7, 2012 What's wrong with both? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted February 8, 2012 Author Share Posted February 8, 2012 try adding a couple thinly sliced bananas to the side that has not been flipped. Flip it and cook as normal. Its heaven I tells ya....HEAVEN!!! that does sound good, i think Bier puts bananas in his panckes no guy will live up ta Bier Dani might as well head to the convent now Quote Link to comment Share on other sites More sharing options...
irish Posted February 8, 2012 Share Posted February 8, 2012 I've always used sugar, people think that's weird Same here. sugar and butter. Quote Link to comment Share on other sites More sharing options...
Sunday Couch Potatoe Posted February 8, 2012 Share Posted February 8, 2012 Butter Syrup and powdered sugar Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted February 8, 2012 Share Posted February 8, 2012 (edited) that does sound good, i think Bier puts bananas in his panckes no guy will live up ta Bier Dani might as well head to the convent now Bier has a banana/Kahlua recipe in this forum somewhere that rocks. I've only made it once but will be again soon EDIT: "banana foster" sauce for pancakes, waffles, or french toast: 3 tbs unsalted butter 3 tbs brown sugar 2 sliced bananas 1/3 c kahlua melt butter. add sugar. stir until well incorporated. add kahlua. cook for 2-3 min. add bananas. reduce until syrupy. serve over pancakes, waffles, french toast, or whatnot. Edited February 8, 2012 by HowboutthemCowboys Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 8, 2012 Share Posted February 8, 2012 Yep. I do that one a bit. In one restaurant I went with an orange, grandma, sugar, mint egg dip. Would use brioche or sourdough for it. These days my daughter's favorite is stuffed: either marscapone or cream cheese with jelly. Quote Link to comment Share on other sites More sharing options...
Zooty Posted February 9, 2012 Share Posted February 9, 2012 butter, real maple syrup and Bacon Quote Link to comment Share on other sites More sharing options...
Scorcher Posted February 9, 2012 Share Posted February 9, 2012 Yep. I do that one a bit. In one restaurant I went with an orange, grandma, sugar, mint egg dip. Would use brioche or sourdough for it. These days my daughter's favorite is stuffed: either marscapone or cream cheese with jelly. Marscapone Quote Link to comment Share on other sites More sharing options...
rajncajn Posted February 11, 2012 Share Posted February 11, 2012 Wife made french toast for breakfast this morning and is making it again tomorrow. Gonna go get the stuff for the orange sauce det posted for tomorrow. Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 11, 2012 Share Posted February 11, 2012 Wife made french toast for breakfast this morning and is making it again tomorrow. Gonna go get the stuff for the orange sauce det posted for tomorrow. Don't forget the bananas!!! Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 11, 2012 Share Posted February 11, 2012 real maple syrup When I was in New Hampshire, I used to drive over the border to Vermont and go to this little Maple tree farm. For $10, you could fill a quart right out of the spout. Talk about heaven. Quote Link to comment Share on other sites More sharing options...
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