French Toast

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GeorgiaGirl's picture
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Do you do something special to your french toast??  Whenever I make it, it's just blah.  Do you sweeten the mix or add vanilla?  Help me make better french toast!!!

Cathy's picture
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I use the left over french bread that I made a couple days from before.  I found a recipe on the web for stuffed frech toast.  It had cream cheese and orange marmalade inside.  (It is baked in the oven after the frying pan to ensure the filling gets hot).

I personally thought it was to die for.  I think it came from the Epicurius Website.  Shame on me for not keeping track of where recipes come from.

Unforgettable French Toast

 

Ingredients: preparation time: 10 min. Serves: 6

1 Baguette
5 Eggs
1 1/4 cup Heavy Cream
pinch Salt
2 teaspoons Cinnamon
1 teaspoons Nutmeg
2 tablespoons Grand Marnier
4 oz Cream Cheese
Orange Marmalade

 

Directions:

Steps:
Beat Eggs, heavy cream, cinnamon, salt and nutmeg in bowl. Add Grand Marnier and let sit.


Slice baguette on an angle to create 1-inch thick slices of bread. Cut the bread down the center to create a pocket (like a hot dog bun); do not cut all the way through. Once the bread is cut, spread cream cheese inside the pocket. Then follow with orange marmalade.


Lay the bread on a baking sheet and pour batter over the French toast. Allow to sit about 10 minutes; then turn the French toast to the other side.

 

Cook the French toast in a frying pan until golden brown.

Place in the oven on a baking sheet for 15 minutes or so to continue heating all the way through and blending the flavors!
Garnish with powdered sugar and a slice of orange.

This recipe is great also with fresh strawberries or with strawberry preserves.

 

GeorgiaGirl's picture
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Cathy wrote:

I use the left over french bread that I made a couple days from before.  I found a recipe on the web for stuffed frech toast.  It had cream cheese and orange marmalade inside.  (It is baked in the oven after the frying pan to ensure the filling gets hot).

I personally thought it was to die for.  I think it came from the Epicurius Website.  Shame on me for not keeping track of where recipes come from.

Unforgettable French Toast

 

Ingredients: preparation time: 10 min. Serves: 6

1 Baguette
5 Eggs
1 1/4 cup Heavy Cream
pinch Salt
2 teaspoons Cinnamon
1 teaspoons Nutmeg
2 tablespoons Grand Marnier
4 oz Cream Cheese
Orange Marmalade

 

Directions:

Steps:
Beat Eggs, heavy cream, cinnamon, salt and nutmeg in bowl. Add Grand Marnier and let sit.


Slice baguette on an angle to create 1-inch thick slices of bread. Cut the bread down the center to create a pocket (like a hot dog bun); do not cut all the way through. Once the bread is cut, spread cream cheese inside the pocket. Then follow with orange marmalade.


Lay the bread on a baking sheet and pour batter over the French toast. Allow to sit about 10 minutes; then turn the French toast to the other side.

 

Cook the French toast in a frying pan until golden brown.

Place in the oven on a baking sheet for 15 minutes or so to continue heating all the way through and blending the flavors!
Garnish with powdered sugar and a slice of orange.

This recipe is great also with fresh strawberries or with strawberry preserves.

 

I don't have Grand Marnier...can I substitute OJ instead?   What if you were making this withe the Strawberry what flavor would you use, vanilla?

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I make this all the time! One of DH's favorite breakfasts, and I'd do it more often if it wasn't so indulgent. I got my original recipe from Epicurious, but do variations without looking at the recipe. Works fine with milk of practically any sort, and I use low-sugar marmalade. The recipe I used didn't mention the oven bit, but that'll be helpful when I start cooking for more than 2!

Have omitted the Grand Marnier without any problems--the marmalade gets the orange flavor going pretty well, so don't think juice is necessary. GM is probably just for a slightly more mature dimension... don't know much about liquors, but I imagine there's something similar you could sub if you don't have Triple Sec or anything like it... rum, maybe?

If you do this with fresh strawberries, throw a little powdered sugar in the filling for good measure.

GeorgiaGirl's picture
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Well I made some French Toast this morning.  All I had was wheat bread but it tasted better than before.  I used some vanilla, cinnamon, a dash of nutmeg and and some maple syrup for sweetness.  Thanks for all the suggestions!  Next time I will plan ahead and have some other kind of bread.

seashanty's picture
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i just don't like vanilla in my scrambled eggs ....

Morticia's picture
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seashanty wrote:

i just don't like vanilla in my scrambled eggs ....

I tried making scrambled eggs one day with the leftover ft batter. Yuck. Vanilla in eggs just doesn't come out well. Nor does cinnamon or nutmeg. Ya gotta have the bread in there!

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I grate fresh nutmeg and also fry banana slices in butter and offer it to guests in addition to syrup. I'm lucky as I have banana trees and often have extras.

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GeorgiaGirl's picture
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Markie wrote:

I grate fresh nutmeg and also fry banana slices in butter and offer it to guests in addition to syrup. I'm lucky as I have banana trees and often have extras.

That sounds yummy!  Have you even tried to use brown sugar in with the bananas while they were cooking?  I'm thinking that would taste like Bananas Foster?

 

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05/30/2008

I have a fruit dish I save for really nasty mornings, especially when I know guests have a long travel day ahead of them. 

Name on menu: Sauteed Bananas .... however its AKA is An Oooey, Gooey, Sticky Mess.  Always goes down well.

Toast pecans & coconut, put aside.  Slice bananas,  Melt butter and brown sugar in frying pan, add a slug of vanilla, add bananas, let them get messy, add toasted stuff and serve.

YUM

GeorgiaGirl's picture
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The Tipsy Butler wrote:

I have a fruit dish I save for really nasty mornings, especially when I know guests have a long travel day ahead of them. 

Name on menu: Sauteed Bananas .... however its AKA is An Oooey, Gooey, Sticky Mess.  Always goes down well.

Toast pecans & coconut, put aside.  Slice bananas,  Melt butter and brown sugar in frying pan, add a slug of vanilla, add bananas, let them get messy, add toasted stuff and serve.

YUM

OH MY GOODNESS!!!  Do you serve this in a individual compote dish?  Have you served it over something else like waffles?  This I will have to try this weekend.  I'm making my grocery list as I type....!

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I live on the Big Island of Hawaii and we have three acres that includes a lot of fruit trees. Right now we have guava, rambutan, starfruit, bananas, pineapples and lots of citrus.

I'll try the brown sugar with the bananas next time. Thanks for the tip.

 

Morticia's picture
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I am serving bananas this morning to a guest who has refused any and all fruit this week, with the exception of the fruit dish that was more like dessert.

I'm going to make him a happy face out of the banana slices. They're the only guests here so no embarassment factor.

GeorgiaGirl's picture
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Bree wrote:

I am serving bananas this morning to a guest who has refused any and all fruit this week, with the exception of the fruit dish that was more like dessert.

I'm going to make him a happy face out of the banana slices. They're the only guests here so no embarassment factor.

I never get the people who won't/don't eat fruit!  I LOVE it and would eat any you put in front of my face!  How did the happy face banana turn out, did he eat it?

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GeorgiaGirl25 wrote:

Bree wrote:

I am serving bananas this morning to a guest who has refused any and all fruit this week, with the exception of the fruit dish that was more like dessert.

I'm going to make him a happy face out of the banana slices. They're the only guests here so no embarassment factor.

I never get the people who won't/don't eat fruit!  I LOVE it and would eat any you put in front of my face!  How did the happy face banana turn out, did he eat it?

Arrrgh! I had to answer the phone and hubs just cut up the banana and threw it in a dish. He knew I was going to do that, but he wouldn't do something like that for an adult.

GeorgiaGirl's picture
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Bree wrote:

GeorgiaGirl25 wrote:

Bree wrote:

I am serving bananas this morning to a guest who has refused any and all fruit this week, with the exception of the fruit dish that was more like dessert.

I'm going to make him a happy face out of the banana slices. They're the only guests here so no embarassment factor.

I never get the people who won't/don't eat fruit!  I LOVE it and would eat any you put in front of my face!  How did the happy face banana turn out, did he eat it?

Arrrgh! I had to answer the phone and hubs just cut up the banana and threw it in a dish. He knew I was going to do that, but he wouldn't do something like that for an adult.

Guess that's a 'man thing'!  Did the guy eat the banana though? 

Morticia's picture
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Yes, he ate the banana! And loved it.

Morticia's picture
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Wow, banana trees! Where are you located? Generally-speaking if you'd rather not say exactly.

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Bree wrote:

Wow, banana trees! Where are you located? Generally-speaking if you'd rather not say exactly.

We had banana trees in Southern CA.  More citrus than banana, but you could grow them there and get a bunch.
 

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GeorgiaGirl's picture
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If I get time in the morning I'm going to try making some french toast with some of the suggestions here.  Caitlin and I are going to a "scarecrow festival" and a antique/art festival tomorrow then shopping at the mall afterwards so we'll be lucky just to get up and out of the house early! 

Seashanty, No, I don't suppose the egg mixture with vanilla in it would be too good scrambled!

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GeorgiaGirl25 wrote:
Seashanty, No, I don't suppose the egg mixture with vanilla in it would be too good scrambled!

Actually, I scramble my leftovers, which always seem to have some bits of bread and stuff, and eat them in a bowl with syrup.  Just don't think "scrambled" when you eat it -- think FT-- and it's fine.

=)
Kk.

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YellowSocks wrote:

GeorgiaGirl25 wrote:
Seashanty, No, I don't suppose the egg mixture with vanilla in it would be too good scrambled!

Actually, I scramble my leftovers, which always seem to have some bits of bread and stuff, and eat them in a bowl with syrup.  Just don't think "scrambled" when you eat it -- think FT-- and it's fine.

=)
Kk.

 

greyswan's picture
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egg and little water, vanilla.  Works very well with croissant bread sliced... slice the night before and set out, covered with tea towel... if it's a bit dry it will not fall apart as readily in the egg bath.   We use fresh fruit syrup as a topper and then whipped cream.    Also use raisin bread or apple streusel bread stuffed with a thin layer of cream cheese between 2 slices. Serve with maple syrup.

muirford's picture
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Try adding a little nutmeg to the mix as well.

I always make the baked-in-the-oven version so it soaks in the milk;/egg bath overnight.  I add brown sugar, nutmeg, cinnamon and vanilla to the mix and then cook it in the morning topped with toasted pecans, blueberries and a little brown sugar/butter glaze.  Substituting almond milk for regular adds some flavor, also.

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There are no rules, just follow your heart. ~ Robin Williams

 

seashanty's picture
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same here.  eggs, 1/2 and 1/2, splash of vanilla, dash of cinammon, thick slices of bread.i like to cut them into triangles.  i put a little confectioners sugar in a strainer and dust the slices on the plate before serving ...

just remember, you can't scramble leftover egg mixture for scrambled eggs. with vanilla it does not taste so good!

YellowSocks's picture
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Vanilla and cinnamon.

=)
Kk.

IronGate's picture
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YellowSocks wrote:

Vanilla and cinnamon.

=)
Kk.

Ditto, using day-old French bread or Texas Toast.

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Morticia's picture
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GG- describe how you make FT...what kind of bread do you use, what goes in your egg batter?

GeorgiaGirl's picture
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Bree wrote:

GG- describe how you make FT...what kind of bread do you use, what goes in your egg batter?

Egg and milk is all I use.  I normally just use whatever bread I have (which is usually a honey wheat), but even when I use white bread it still doesn't do it for me.  I never make it much anymore since it's boring. 

I do like baked french toast and I even have a recipe for one that has sliced cinnamon apples in it, but I never plan ahead to make it the night before unless I have company 

Morticia's picture
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GeorgiaGirl25 wrote:

Bree wrote:

GG- describe how you make FT...what kind of bread do you use, what goes in your egg batter?

Egg and milk is all I use.  I normally just use whatever bread I have (which is usually a honey wheat), but even when I use white bread it still doesn't do it for me.  I never make it much anymore since it's boring. 

I do like baked french toast and I even have a recipe for one that has sliced cinnamon apples in it, but I never plan ahead to make it the night before unless I have company 

Well then you'll find the suggestions here will definitely perk things up! Honey wheat is probably too 'healthy' for FT. I hate wheat bread for FT. Either get a 'sweet' bread or add a little sugar, cinnamon & vanilla to the batter.

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And then you can actually use French bread for French Toast   This is my personal favorite.

I need to start a poll on who has guests that like super sweet breakfasts (like my inn-mate in Texas...the sweeter the breakfast, the better).  My guests here will choose eggs almost every time if given the choice!

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YellowSocks's picture
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GeorgiaGirl25 wrote:

Egg and milk is all I use.  I normally just use whatever bread I have (which is usually a honey wheat), but even when I use white bread it still doesn't do it for me.  I never make it much anymore since it's boring. 

Well, there you go... you need more flavor!  Vanilla, cinnamon, nutmeg, kahlua, heavy cream, ice cream, OJ... start playing and see what happens.

Alton Brown/Good Eats did a show on FT.  He cuts it thick, lets it sit on edge overnight, soaks well, fries in a hot pan, then bakes in the oven on a rack over a cookie sheet.  He claims the perfect FT is crispy on the outside and custard-like inside.  But then, he's pretty anal...

Anyway, what I liked about the method was the hold factor... having it in the oven until guests come down.  Naturally, it never happens that way here.  They eat their fruit and I'm trying to get it done quickly.

=)
Kk.

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I add vanilla to my egg mixture as well as some grated orange zest and a bit of OJ. 

I have friends who melt vanilla ice cream and use it as the base with eggs. I never tried it but it sounds yummy.

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