French Toast
 

How do you make it and what do you put on it?

I have found this to be a true cultural difference with many peeps. Just asking out of curiosity.

Whisk some egg and milk in a bowl with a little pepper.

Soak bread in mix and fry.

whisk egg, milk, and vanilla extract in a bowl.

Dip bread to coat and fry in a skillet.

Serve with butter and maple syrup.


A side note: I recently learned on Paula Deans Home Cooking that you should add water to eggs when you whisk them - she said milk will make the eggs harder, while the water will keep them light and fluffy.

Mix egg, mild and cinnamon, dip bread in mixture and fry in skillet, shake additional cinnamon over finished product; serve with syrup. I don't eat it, but the kids love it.

"Number 7, please"

I whisk egg, milk and vanilla extract in a bowl, drown the bread in it then fry it in a skillet, along with the rest of the batter. I try and make it with bread that is not quite fresh - I read somewhere that the French originally made it with very stale bread.

I like eating it with canned fruit.

(My mother, when I was little, would always make it with cinnamon, but she learned somewhere you could make it with vanilla extract instead and since then I eat it with vanilla.)

For extra special French Toast I make the following:

French Toast Baked in Pecan Sauce, puffed clouds of ecstasy

This recipe offers the most ultimate experience in French toast. For delectable results, stray not from the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, and then puff up to a golden, sticky ecstasy in the morning’s hot oven.

Yields 2-3 servings

Ingredients:

4 eggs, beaten
¾ cup half-and-half
½ tablespoon brown sugar
1-teaspoon vanilla extract
4 thick slices French bread
¼ cup butter (1/2 stick)
¼ cup brown sugar
¼ cup honey
¼ cup maple syrup
¼ cup chopped pecans


Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of egg mixture. Refrigerate, covered, overnight.

Melt butter in a 9 X 13-inch baking dish and stir in the brown sugar, honey, maple syrup, and pecans. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately.

For that extra something on your toast, make a batch of honey butter. It keeps up to 4 weeks and is simple to make. Just combine 1 stick butter, 2/3-cup honey, and 1/3-cup light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.

I serve it with thick sliced bacon, some fresh cut up fruit, juice and flavored coffee on the side. It’s a most decadent morning treat. Enjoy!

whip eggs, milk, vanilla extract ,cicinnamon, and a dash of nutmeg dip Texas toast and cook in butter on my griddle.

I'm with Booger...except for the Texas Toast thing.

I use cinnamon, nutmeg, and vanilla extract. I dilute the whipped eggs with milk. I coat the pan in butter.

I serve it either with butter and cinnamon sugar (may favorite) or with syrup (Mr Osuche's fave). Occasionally the Mr likes to put cream cheese on it (sans syrup)

Mix milk and egg....soak bread then cook in frypan with a bit of butter

Served and eaten as is....no extras

Do I see a sweet/savoury trend here?

I make mine this way too. When finished I like to serve it with real butter, a sprinkling of powder sugar and maple syrup. I also use very little milk so that it has more of an egg taste.

When I make it, I do it with eggs and milk ... and if I remember it, a bit of cinnamon ... fry with butter, top it with lots of butter and maple syrup and a dusting of powdered sugar. But because it is such a sweet dish, I like to have some other protein to balance it out a bit as well.

I wisk the eggs with orange juice, cinnamon & vanilla, then soak the bread & fry it, and serve it with butter & syrup (or powdered sugar).

Since the cinnamon tries to float atop the liquid, it's necessary to wisk often and add extra during the process. Either that or sprinkle the french toast with cinnamon sugar while it's frying. Mmmm...damn you! Now I'm hungry for something sweet!

butter, lots of it melted in a non-stick pan til it just starts to bubble a little. egg and water, or just egg, whisked in a shallow bowl. stale bread, sliced thick and dipped, left to soak for a few seconds. sprinkle with cinnamon-sugar. slap into aformentioned butter. fry till crispy on the outside yet still gooey in the middle. serve with syrup and butter, powdered sugar and butter, jam and butter, sweet cheese and butter.

in case you haven't gotten the hint, with me the key ingredient is butter. :D