french toast shortage

[kalmn]

i have no idea how to make french toast. i just hit allrecipes and it gives me things to do with marscapone. i don't want marscapone. i want ohmygosh the weather is going to be awful let's go buy milk and eggs so we can eat french toast while we're snowed in french toast. do you know how to make french toast?

Comments

[princessofgeeks]

It's really easy. You stir together, with a fork, some milk and eggs, as if you were going to make scrambled eggs.

Then you dip a piece of bread in the egg/milk, soaking it on both sides until it's really drippy and eggy.

Then you fry the toast one piece at a time in a skillet or on a griddle. You can put oil in, or melt butter, or use pan spray. you flip it once so that it cooks on both sides. It cooks really fast on medium heat; don't let it burn. Just golden brown.

Then you can put pancake syrup on it to eat it.

[kalmn]

uh oh. i don't use milk for scrambled eggs.

[princessofgeeks]

then don't put milk in. You can just stir together the eggs if you want. Milk optional.

[sraun]

I don't normally put milk in my scrambled eggs either.

I just checked my reference - 2 parts milk, 1 part egg.

1/2 cup of milk, 1 egg, a splash of vanilla, maybe some sweetener, is about right for 3-4 slices of bread.

I've seen the ratio listed as anywhere between 1 part milk : 2 parts egg to my 2 parts milk : 1 part eggs - it's very forgiving.

[jiawen]

I've had no problem doing multiple pieces at the same time, so long as the pan is big enough. I often flip the toast more than once, as well, because I'm impatient that way.

[wordweaverlynn]

Crack some eggs into a shallow bowl and beat them thoroughly with a good splash of milk. Add some vanilla and cinnamon for extra goodness.

Put each slice of bread in the bowl and flip it over so the other side gets wet. The bread should be thoroughly wetted but not soggy. A second or so per side, depending on the bread's thickness, staleness, and cellular structure.

Cook in a hot cast-iron frying pan greased with butter, or on a grill. Flip over when half done. Stack on a plate and serve with warm maple syrup.

(This really is my recipe.)

[serene]

This is essentially my recipe, although some in my family prefer to let the bread get nice and soggy, to make more of a custardy texture when the stuff is cooked.

[sparkymonster]

Two french toasts

The traditional stove top
http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe/index.html
(if you don't have half/half just use milk. it's cool)

OR IN THE OVEN WHEE
http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html
(I use 4 eggs and 3 cup of milk/cream/dairy. No need to make topping)

[redbird]

I beat a couple of eggs, pour in about as much milk as egg (that's the best I can do, because I do it by color). Then heat some butter or margarine in a pan. When the butter is melted I dip slices of bread in the milk-and-egg mix until there's liquid throughout the bread, but not enough to make it soggy, and fry it on both sides until it's light brown.

If I'm feeling fancy I might put a little vanilla or orange extract in the mix.

re: french toast shortage.

[betonica]

A BoNBoink Saturday morning breakfast tradition!

Most of the recipes above are similar to what I do. I generally use a bit more milk, though - perhaps half beaten egg, half milk. I think I used to used even more milk than that, but most people I know have more egg than milk in their recipes. As you can tell, it's pretty forgiving. Oh, and I definitely beat the eggs with an egg beater, or perhaps I put the whole thing in the blender.

I always put a dash of salt and a good splash of vanilla in my egg-milk mixture. I think the recipe has gotten mixed up in my head with the eggnog my sisters and I would make for a snack when we were kids. But the eggnog had sugar in it, so that's one difference. These days I add a tiny sprinkle of cinnamon or of a spice mixture I have on hand (cinnamon, allspice, nutmeg, clove).

What everyone says about the bread: soak it on both sides and get it wet through but don't let it get soggy. Actually, I don't care if it gets soggy, but I figure most people do. And if the bread actually starts falling apart, that just makes things messy, so don't wander off and read your email while it's soaking.

Tips: use french bread, the kind you cut yourself, and cut it into thick slices. Also, fry it in butter. Just about anything will be amazingly good if fried in butter.

Alternatives for topping:
1. Cinnamon sugar (with or without pats of butter melting under it)
2. Pats of butter and powdered sugar (my favorite when I was little, perhaps because I remembered, when I was three, my father saying that he thought I'd like it)
3. Maple syrup and melted butter mixed together and just waiting for you in a small pitcher
4. Sour cream and fresh (or frozen) raspberries in sugar syrup
5. Butter and honey melted together with a moderate dose of cinnamon (we made this on camping trips out west - amazingly good).

Yum. Now I'm hungry.

[metaphortunate]

Everything everyone has said is correct (it's very forgiving!) I will also add: 1) I tend to use about 2/3 eggs to 1/3 milk, and about 2 eggs per 3 to 4 slices of bread; also to put in a tbsp of sugar and some ginger and cinnamon into the egg mixture, and 2) it really does work better with stale bread, because it will soak up more liquid without getting soggy. So it's a great thing to do when you bought nice fresh French bread to have with your dinner the night before and then you left the leftover bread out overnight and in the morning it's stale.

[ailbhe]

Eggs. Milk. Mix. Soak bread. Fry bread. Eat with butter or jam or marmite or chocolate spread and cream or berries or honey or...

[jumpuphigh]

I use rice milk and I use about half milk/half egg. I also use egg whites mostly cause I usually have a carton or two in my fridge and usually don't have whole eggs. You want to start with bread that isn't super soft to begin with. If it's stale, it's even better. I'm in the get the bread soggy camp as well. Once you feel comfortable making french toast, you can begin to experiment. Adding maple syrup or spices to the mixture makes a nice change as does using non-plain breads. Cinnamon bread and rosemary bread both make delicious french toast. The rosemary bread with some maple syrup is surprisingly quite divine.