Welcome to ASFN Fan Forums! We're glad to have you here. Please feel free to browse the forum. We'd like to invite you to join our community; doing so will enable you to view additional forums and post with our other members.
Registered Members don't see these ads. Register now it's free!
So last year a coworker -- not sure which one of 3 or 4 -- brought a platter of French Toast to work. It was still sort of soft in the middle -- tender, but absolutely caramelized crunchy with cinnamon, vanillla, sugar and butter on the outside -- incredible. Totally unlike what I always thought of as French Toast, which was bread soaked in egg and milk mixture, slowly browned on both sides in butter but basically soft, and served with syrup.
Tonight I had a self-indulgence attack and tried making the crunchy French Toast -- not bad, not bad at all, since it was my first shot -- but what interesting takes on this old standby does anyone here have? Or what is your favorite recipe?
Registered Members don't see these ads. Register now it's free!
__________________
oderint dum metuant (Latin for 'let them hate, so long as they fear').
Well, in truth I'm actually not a total hawk, but I'm not a dove either -- I'm more like an angry pigeon flying over the political arena after a really big meal. -Abba Gav
I almost always add vanilla to the egg/milk mixture & sprinkle cinnamon on while it's cooking, but don't have anything really interesting to add. How about your recipe?
I beat a couple eggs and milk and a splash of vanilla, soaked mild sourdough bread for about 5 minutes a side, then browned at med temp in a buttered frying pan. When I did the first turn, I slathered it with cinnamon sugar and then when the other side was cooked, added a dab of butter, flipped it to caramelize the sugar, coated the up-side also with sugar and cinnamon, did another quick flip to caramelize that, and then inhaled it all. Pretty good, but it wasn't perfect yet. I wonder about a little brown sugar maybe.
__________________
oderint dum metuant (Latin for 'let them hate, so long as they fear').
Well, in truth I'm actually not a total hawk, but I'm not a dove either -- I'm more like an angry pigeon flying over the political arena after a really big meal. -Abba Gav
I always Carmelize it and then stick it in the oven for about 5 minutes. Putting it in the oven finishes off the inside and you will have crunchy but not soggy french toast.
Of course you don't really have to do this if you don't use texas toast to make your French toast with.
__________________ "I carry a gun because a cop is too heavy".
dreamcastrocks--My Hero!!
Linear Mode
