French Toast Recipes & Tips

[Daydream Believer]

For the egg mix I use eggs, a little bit of milk (not much though), a little bit of sugar & a little bit of cinnamon & wisk it all together. Dunk the bread in, I dont let it soak too long & cook on a low heat so it cooks through without burning or ending up soggy in the middle.

The other thing you can do before you put the bread in the egg mix is put some jam between 2 slices of bread & then put in the egg mix. It tastes like a jam doughnut when its cooked.

When its done I sprinkle with icing sugar or a mix of cinnamon & sugar


HTH

[Sterla]

Ooh, sounds yum - thanks Daydream Believer

[Rach75]

if ya want a svoury version

• 4 rashers bacon
• 4slices bread
• 1 egg
• milk
• pepper

1. remove bacon rinds and soak bacon in milk for 1 hr
2. thouroughly dry bacon and place in a wamr pan which has been brushed with oil
3. cook slowly until crispy then remove from pan
4. remove crusts from bread and soak in the milk the bacon was in
5. dip quickly into beaten egg and fry until golden brown in the bacon oil
6. drain on papaer
7. serve with strips of bacon on top

[Nelle]

Ohhhh yummmmm...

I'm similar to DB, but less precise...chuck some eggs and a little milk (I always add too much, I have to remember to use less milk than I do with my scrambled eggs, which evaporate a bit), and then I fry and then sprinkle with cinnamon sugar.

I've not made the savoury ones before, but I reckon dh wouldn't mind a bit of egg and bacon action on father's day.

[Rouge]

Nigella's Doughnut french toast with raspberry sauce is great...

As is Bill Grangers Chocolate french toast...

Let me know if you want recipes

[Nelle]

Yes x2.

[HotI]

Yeah, bring on the savoury-french-toast-people!

My preference is for plain (egg + milk mix) french toast and served with salt. mmmm Never understood the sweet thing.

[didispunk]

Rouge can i have it too please.

[LimeSlice]

I'm a savoury french toast girl...
A few eggs, a dollop of cream, salt, pepper, whisk it together lightly and dunk the bread.
In th epan, low-med heat, sprinkle of chives on the raw side.
Serve with slow roasted balsamic tomoatoes, mushrooms and lightly sauteed ham


**drool**