Mom's Best French Toast

[awsmith4]

I made it this morning and it was great. I used texas toast as the bread. I had 2 slices and haven't moved much since

[rx2010]

I'm about to make up a batch of these, I will let you guys know how they turn out

Mrs. Baird's Texas Toast will be the template


oh my lordy it was good. I used fat free half and half (not sure how that works exactly) instead of milk and it was superb. Thanks for the recipe Mr Moo!

[Mister Moo]

Originally Posted by rx2010

...oh my lordy it was good. I used fat free half and half (not sure how that works exactly) instead of milk and it was superb.

There are french toast talkers and there are french toast doers - clearly you are a FTD. I would think half&half is a good call. Even fat free it would be a perfect match for too much butter and eggs.

It is great stuff, isn't it?

[yourchoice]

No cinnamon? Hmmmm...

[M1903A1]

File this one for reference....

[Mister Moo]

Originally Posted by yourchoice

No cinnamon? Hmmmm...

No sir. No cinnamon. No mincemeat. Not in this thread. N'yuh uh.

Powdered sugar. Sure.
Syrup. Absolutely.
Fruit and/or whipped cream as optional. Yes.
Thick cut crunchy bacon. Certainly.

[rx2010]

oh yeah, I definitely dusted some powdered sugar on mine (although I ate the first one without for a baseline reference)

some aunt jemima butter lite on top. dizzam good stuff, mad props. I think I ate about 5 pieces, with 3 more in the fridge for tomorrow. my wife ate 2 and loved em

I used about 1/5-1/4 stick of light butter per 3 slices (amount that fit in pan at one time)

[awsmith4]

I forgot to mention the syrup I used was given to me by Todd (revsmoke). It was bottled by someone in his congregation and was darn fine stuff

[BengalMan]

Just so you know, this recipe is on tap for Sunday morning's tailgate! I will let you know how it goes.

[BengalMan]

What level did you melt the butter and cook the french toast on?

[Mister Moo]

Originally Posted by BengalMan

What level did you melt the butter and cook the french toast on?

You raise a good question. Burn the butter and the breakfast is screwed. Burnng the butter will ruin the taste of french toast - this toast in particular. Heat the pan on medium- to medium-low and make sure the melting butter doesn't go brown. Watch the butter closely when melting and cooking; you never want to see smoke. When it's melted and bubbling (but not smoking or burning) immediate add the (already) batter saturated bread.

You definitely want the egg-soaked bread to sizzle a bit when it hits the (hot) butter. This will immediately cook the egg (and harden the sugars) to "seal" the skin of the toast. This prevents all the butter from soaking in and making the toast into a greasy blob.

If the butter is brown or smoking it's too hot and ruined for cooking; if it isn't bubbling a bit (enough to make the batter sizzle when it its the pan) is isn't hot enough. Cook medium-low to prevent burning the butter and to insure the batter cooks thru the thick bread - about 5-8 minutes per side. I usually let the first side cook until it gets sealed, about a minute or two, then turn to let the other side cook to dark/golden (5-min) - then flip once more (5 more, approx). Slow heat - sizzle - seal - golden brown to very dark works. If one side goes too dark, serve that side facing down. Nobody will notice.

Hope this helps.

[BengalMan]

This helps a lot because honestly, I would have ruined it this weekened withouth reading that.

Thanks!

[Mister Moo]

Originally Posted by BengalMan

This helps a lot because honestly, I would have ruined it this weekened withouth reading that.

Thanks!

My pleasure. I live to serve (french toast).

COOKING SIDEBAR: I discovered, when I was in the army, there is a large slice of the population that likes to soak food in lard before cooking. I also learned that cooking with butter (or oils in general) means, for many, wait until it is smoking before tossing the food in the skillet. While butter showing a little brown around the edges works fine when you toss cornbread batter into the pan, it doesn't work with most things you cook in it - it just imparts a bad taste.

[themoneycollector]

Originally Posted by raisin

What's even better, is to slice a little pocket in the bread from one side, and stuff the bread with a little jam (or for the gastronomes, some mincemeat!) and then dip and cook...

Sounds yummy

[jeromy]

looks great! I think we have a new menu item for this Sundays b-fast!