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French Toast (II)

Source of Recipe

net


List of Ingredients

FRENCH TOAST 1

4 eggs
3/4 cups milk
4 tablespoons cinnamon
6 slices of thick Texas toast style bread
Syrup
Powdered sugar

In a large bowl, beat together eggs and milk. Mix in cinnamon, add more as necessary. Heat a frying pan over medium heat. Dip bread slices into batter covering them up, cooking two at a time in the pan. Cook for 1 minute, then check.

Cook until browned to taste, then flip and cook on other side. Serve with syrup, sprinkled with powdered sugar.


FRENCH TOAST 2

1 egg, beaten
1/2 cup milk
1/2 cup flour
pinch salt
1/2 teaspoon baking powder
1 teaspoon sugar

Mix all ingredients together in a large bowl. Dip bread and fry in hot oil that covers the pan.


FRENCH TOAST 3
8 slices of bread
2 eggs
2 tablespoons milk (soy and rice milks work fine)
vanilla
cinnamon
nutmeg
butter or oil for frying

Beat eggs well. Add milk and stir. Add a couple drops of vanilla for every couple of eggs. Add cinnamon, nutmeg, or other spices to taste. You want subtlety, not a dessert. You may wish to add a dash of salt. Stir. Melt butter in pan or heat oil. Submerge the bread in the bowl of egg and milk one piece at a time. Don't soak it in the bowl but make sure all parts are covered. Fry until brown on one side. Add a bit of butter to the top of the bread and flip. Cook until brown on the other side and remove from heat. Repeat until all the bread is cooked. Serve hot with butter, jam, maple syrup, applesauce, or whatever you wish.

To freeze, let the bread cool and put the slices in a plastic bag or tin foil. They will come apart easily for reheating. To reheat, put in toaster or toaster oven or regular oven. Heat until hot throughout. Eat plain or as above. Note that when you plan to eat this fresh from the pan it doesn't matter how much batter is on the bread. For freezing and reheating, keep the batter even and not to thick. Be sure to let the bread drip back into the bowl before frying.

You can make as much or as little of this dish as you like. You can use any sliced sandwich bread or slice your own from a loaf (up to about an inch thick works well). Challah and other soft egg breads are delicious. If you want to reheat the French toast in a toaster, use ordinary square sliced bread. I usually use a plain-tasting whole grain sandwich bread.

FRENCH TOAST 4
1 (10-ounce) loaf French or Italian bread
6 eggs
3/4 cup orange juice
1/2 cup heavy cream
2 Tablespoon sugar
4 teaspoon vanilla
1 teaspoon orange zest
1/4 teaspoon salt
1 Tablespoon butter
orange slices
confectioner's (powdered) sugar
Cut bread in 3/4-inch slices. Arrange in single layer in well-greased 15 x 10-inch jellyroll pan. Beat eggs, juice, cream, sugar, vanilla, zest, and salt until well blended. Pour over bread, turning to coat slices completely. Cover and refrigerate until liquid has been absorbed, 6 hours or overnight.

In the morning, preheat the oven to 450°F. Cover a large baking sheet with foil and grease with butter. Place bread on foil in one layer; bake 13 to 15 minutes, turning after 10 minutes. Serve garnished with orange slices and sprinkled with powdered sugar.

FRENCH TOAST 5

3 Eggs,
1/2 teaspoon Vanilla,
1 teaspoon Grated orange rind.
1/2 teaspoon Cinnamon,
1/4 cup Milk,
6 Slices challah or other egg bread, 3/4-inch thick
Butter or margarine
And oil for frying.

Beat eggs well. Add vanilla, orange rind, cinnamon and milk. Add bread slices and let sit 15 minutes. Turn and let sit a bit more. Heat griddle with butter or margarine and oil, about 1 Tablespoon altogether for each slice of bread. Fry the egg drenched bread on both sides and serve with maple syrup, honey, or sugar












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