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French Toast for Two, please

post #1 of 9
10/6/07 at 12:53pm
Thread Starter 
Chef Jim Berman takes a loving look at one of the all time favorite breakfast dishes French toast.


Read the full article here...

*These articles are brought to you each month from ChefTalk.com.
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post #2 of 9
10/6/07 at 7:37pm
Jim, an eloquent essay on a food I'd say everyone loves.

Pass the Grade B, please! :lips:
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post #3 of 9
10/7/07 at 5:17pm
Thank you. You are always so supportive; thanks for taking the time to mention. :)
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post #4 of 9
10/7/07 at 7:15pm

Re: the Grade "B" maple syrup

My son and his family were touring the fall colors in Vermont a few years ago and stopped at a maple syrup roadside stand/factory. The proprietor, who was making syrup at the time, said "always get the Grade B- it has much better flavor"

Since he was stirring a kettle at the time - or whatever they do - we have always taken this seriously and stuck with the grade B.

Trader Joe's has it.

Mike
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post #5 of 9
10/7/07 at 9:01pm
I found a blog post just recently - can't remember where it was now - but the author was saying that the secret to really good French Toast is that you should really soak the bread for a long time and then bake it in the oven. I have always just thrown it into a frypan but might try the baking idea one day.
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post #6 of 9
10/14/07 at 4:13pm
I was hungry for fench toast the other night but was out of milk. I had some apple cider, so substituted that and added some cinnamon to the batter. You should have smelled it! It really turned out good. If I planned ahead to make it this way, I think I would reduce the cider some to concentrate the apple taste more, but it was good the way it was, and really different. I also sometimes use egg nog. That came about when I had a french toast craving and no eggs but had egg nog in the 'frig.
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post #7 of 9
10/16/07 at 8:38am
This article inspired a French Toast lunch on Sunday for us. My husband loves it-I should make it more often! I baked a fresh loaf of bread on Saturday so I'd have half left for Sunday. I ground some cinnamon and grated a little nutmeg into the egg mixture and topped the finished toast with a bit more ground cinnamon. Oh, it was gooood!
And, for me, making a little extra egg mixture and really soaking that bread pays off.
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post #8 of 9
10/18/07 at 8:03pm
I love french toast. I enjoy both griddle-cooked and oven-baked recipes. For the griddle-cooked I always add a splash of vanilla to the egg mixture. It gives a wonderful aroma and flavor. When making the oven-baked, a mixture of brown sugar and melted butter coat the bottom of the pan. After baking, the french toast has a delicious caramel topping.
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post #9 of 9
10/18/07 at 9:36pm
I had it with thick sliced brioche instead of bread once, and I've never gone back! Trader Joes has brioche "loafs", sometimes.
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