Need Quick/Easy French Toast Recipe

[aggie94]

I don't like french toast, but DH loves it just the way SandyM described -- an egg or two (depending on how many pieces I'm making), milk, a splash of vanilla, and cinnamon. I actually sprinkle cinnamon in and swirl it around in the batter before every dipping, so that you get a nice pretty swirl on each side of the toast. And DH likes his french toast a little soggy in the middle, but crispy on the outside, so I heat the griddle up really high and cook it for a minute or so on each side. Sorry, I don't measure stuff either, just eyeball it.

[rinsav]

Thanks very much for the ideas! Linder brought up the fact that French Toast is generally better using one day old bread. Does everyone agree? Should I wait until tomorrow night to make my breakfast for dinner meal?

P.S. Is anyone like me out there? I really think I could eat breakfast for just about every meal!

[Gail]

I'm with the cinnamon + vanilla factions, however, I also add a small amount of sugar and as a special bonus, I also like to use cinnamon-raisin bread to start with. (Since I don't use my own, I tend to buy Oroweat's cinnamon-raisin swirl bread with streusal topping and go all-out.) Before serving, I powder it with sifted powdered sugar and serve with only pure maple syrup (no imitations allowed.) Some sort of fresh berries alongside are MARVELOUS.

...oh and yes, I prefer day-old bread for something like this...

[This message has been edited by Gail (edited 05-16-2001).]

[emilycat]

I know I'm kind of repeating everyone else here, but I do my French Toast the same way, and it's so good. I use about 1 T. of milk for each egg (although I usually use egg beaters instead), a splash of vanilla, then sprinkle the cinnamon on each side as it cooks. That usually covers about 3 pieces of bread. And it's so wonderful with fresh bread, too! I wouldn't worry about it being too moist to use today-- you can always make some tomorrow, too, just for comparison http://www.cookinglight.com/bbs/biggrin.gif

[AvrilH]

I do something different: 1/2 cup egg whites, 1/4 cup evaporated skim milk, vanilla, sugar. I use FRESH bread, and dip lightly in the mixture. Then a bake on a butter-flavour sprayed baking sheet for 6-7 minutes at 450, then 5-6 minutes on the other side.

Served only with realy maple syrup, and sliced bananas.

BTW - the baking method means that several servings can be done at once, and this way the centre is never too soggy.

Also try this peach syrup, which I LOVE for waffles, pancakes, french toast:

Mix 1/4 cup of brown sugar with 1 tbs corn starch. Pour in syrup from medium can of peaches (14oz?) and heat in a sauce pan, stirring over medium heat until thickened and clear. Stir in the sliced peaches and let warm on low heat. Add a splash of cinnamon if desired. Serve warm.

(This is also nice, but more subtle, with canned pears.)

http://www.cookinglight.com/bbs/smile.gif

[SandyM]

rinsav - I'm with you - I love, love, love breakfast for dinner. French toast, especially. Pancakes? You can have 'em. But French toast does it for me every time.

I prefer day old (or older) bread. I don't like a soggy French Toast (which prevents me from trying CL's French Toast Souffle). Firmer bread makes a crispier French toast, I believe. But there's nothing wrong with using fresh bread - I just personaly prefer not to.

[LGBurns]

I have made french toast with fresh and day-old (or older) bread and I definitely think it's better with the day-old bread. It has more body to it and doesn't get soggy.

[Grace]

You're all going to think I'm weird, but I put applesauce in with my eggs (actually, eggbeaters) instead of milk. I also use a little cinnamon and a splash of vanilla. Everyone loves this. I use Natural Ovens of Manitowoc Better White bread. Other than crusty french bread, it is the only white bread I will eat. It's a little firmer and sturdier than regular white bread, and has 2 grams of fiber per slice. Not exactly high fiber, but better than the "0" you'd get with regular white bread! http://www.cookinglight.com/bbs/biggrin.gif

[BarbaraL]

I make it the way I learned from Mom's Betty Crocker (maybe McCalls?) cookbook years ago: 2 eggs, lightly beaten; 1/2 cup milk and 1/4 tsp salt. Sometimes I add in a little vanilla extract or cinnamon.
Easy but delicious.

[Searcher]

rinsav, if you have a toaster that will allow it you could toast the bread just a teeny bit. No color at all, just until the bread feels dryer.

I'm with the vanilla and cinnamon people too, only I also add a grating of fresh nutmeg to mine.

[rinsav]

Thanks so much, everyone! I think I'll wait until tomorrow to make it, as some of you suggested.

Avril, your recipe for the peach syrup sounds terrific. I think I may whip up some of that tomorrow too.

I'll let you know how it turns out. Thanks so much again!

[rinsav]

Hello all,

I am currently baking my first loaf of bread in my new bread machine (a very exciting day!). I was thinking about having a little breakfast for dinner tonight and making some French Toast for my boyfriend and I. I searched for a good recipe but mainly found info on the French Toast Souffle, which looks good but better to use when company comes over. What ingredients do you guys generally use to make some quick, easy, but still very yummy French Toast? Thanks!

[SandyM]

Eggs, milk, a splash of vanilla, and generous sprinkles of Vietnamese cinnamon........sorry, no specific measurements, but I just eyeball it.

[linder]

I made this recipe from the Better Homes and Gardens 75 Years of All Time Favorites book and it was yummy! I hear French Toast is better w/ one day old bread b/c it'll be drier and soak up the egg mixture better.

2 eggs
2/3c. milk
2T. sugar
1 tsp vanilla
6 1-inch thick slices French bread
2T. margarine or butter
1T. margarine or butter melted
2T sugar
1/2 tsp ground cinnamon

1. In a small bowl beat together eggs, milk, 2T. sugar & vanilla. Put bread in 2-3qt baking dish. Pour egg mixture over bread & turn bread to coat. Refrigerate 20-30min or till egg mixture is absorbed.

2. In a large skillet or griddle melt 2T margarine over medium heat. Cook bread on both sides for 2-3min on each side or till golden brown. Transfer to a baking sheet. Brush tops of bread w/ 1T melted margarine. Combine 2T sugar and cinnamon & sprinkle on bread. Broil 4 inches from heat for 1.5-2min or till sugar is caramelized.

Makes 6 slices

Enjoy!!