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Started By
Message
French Toast...help needed
Posted on 8/13/12 at 9:58 am
Posted on 8/13/12 at 9:58 am
My mother in law used to make the best french toast in the world, caramelized, and flavorful, really moist as well. Unfortunately she passed without showing me exactly how she did it. I know she used egg, milk, cinnamon, and vanilla extract. I have tried my best but can not mimic her flavors.
Mine come out ok, but without that great carmalized flavor and aroma hers had.....any suggestions..my toast is beautiful but just meh in flavors, kinda eggy and bland
Any suggestions?
Mine come out ok, but without that great carmalized flavor and aroma hers had.....any suggestions..my toast is beautiful but just meh in flavors, kinda eggy and bland
Any suggestions?
10
Posted on 8/13/12 at 9:59 am to tigerfoot
I have the best recipe for it. I'll post it when i get home.
Posted on 8/13/12 at 10:01 am to tigerfoot
Make a custard and add a pinch of cayenne, vanilla, and maybe a little almond extract.
Posted on 8/13/12 at 10:12 am to tigerfoot
my dad fries his like donuts and they are awesome.
Posted on 8/13/12 at 10:13 am to tigerfoot
I didn't see sugar in your ingredients. I make mine with egg yolks, sugar, a little milk and vanilla extract. You beat that into custard. I sprinkle cinnamon at the end because it can burn and leave a harsh flavor if you scorch it.
I cook it in unsalted butter like you would a pancake.
I cook it in unsalted butter like you would a pancake.
Posted on 8/13/12 at 10:22 am to oilattorney4lsu
how much sugar in the mix, I probably add about a tablespoon to my four eggs for four-five slices
Posted on 8/13/12 at 10:22 am to oilattorney4lsu
quote:
. I make mine with egg yolks, sugar, a little milk and vanilla extract. You beat that into custard. I sprinkle cinnamon at the end because it can burn and leave a harsh flavor if you scorch it.
If you don't have butter in the recipe or temper your eggs, how is a custard achieved?
This post was edited on 8/13/12 at 10:25 am
Posted on 8/13/12 at 10:26 am to tigerfoot
I don't. Add sugar to my mix. I dust with cinammon sugar after I pull out. When I drop in the eggs I poke with a fork to get the egg into the bread not just on the outside. I like good thick French bread from time to time.
Posted on 8/13/12 at 10:30 am to Martini
quote:
I like good thick French bread from time to time.
How thick? Funny how something as simple as this is just killing me. My wife grew up on the best ever, and my kids are having to settle for garbage.
Posted on 8/13/12 at 11:06 am to tigerfoot
nutmeg is great in french toast.
Posted on 8/13/12 at 11:07 am to tigerfoot
Sugar...not a little but alot. 1/2 a cup sugar, 6 eggs, 2 tbl vanilla, a 1/4 cup milk butter on the skillet/ griddle. This is what will give you that sticky sweet carmalized coating around your edges. I've used all types of bread and the results are the same on the edges. Try sourdough bread for an awesome flavor experience.
This post was edited on 8/13/12 at 11:09 am
Posted on 8/13/12 at 11:08 am to tigers9898
quote:
nutmeg is great in french toast.
Fact
Posted on 8/13/12 at 11:10 am to tigerfoot
Eggs should be at room temperature before you start. I think this is a given with French cooking, but they never say it.
Posted on 8/13/12 at 11:15 am to Gaston
quote:
Eggs should be at room temperature before you start. I think this is a given with French cooking, but they never say it.
So should butter for that matter. But you're right. They never do cover that, and we all have our eggs in the fridge here, so it does need to be said.
Posted on 8/13/12 at 11:17 am to tigerfoot
This is how I make French Toast.
Beat a couple of eggs in a shallow dish, add some half and half or heavy cream, just eyeball the amount (maybe 1/2 cup). Add a teaspoon of vanilla extract and more sugar than you think (enough to thicken up the mixture so it has a little substance to it). You can add a pinch of cinnamin if you like.
I like to use challah bread that I get from whole foods, and I think this bread takes it to another level. Challah is sort of like brioche without the sweetness. Soak the bread on both sides so that it is completely saturated with the egg mixture. Saute in a generous amt of butter in a non stick pan. Plate and dust with powdered sugar.
Sorry that I don't have exact amounts/measurements as I eyeball everything. Try it out, I think you will love it.
Beat a couple of eggs in a shallow dish, add some half and half or heavy cream, just eyeball the amount (maybe 1/2 cup). Add a teaspoon of vanilla extract and more sugar than you think (enough to thicken up the mixture so it has a little substance to it). You can add a pinch of cinnamin if you like.
I like to use challah bread that I get from whole foods, and I think this bread takes it to another level. Challah is sort of like brioche without the sweetness. Soak the bread on both sides so that it is completely saturated with the egg mixture. Saute in a generous amt of butter in a non stick pan. Plate and dust with powdered sugar.
Sorry that I don't have exact amounts/measurements as I eyeball everything. Try it out, I think you will love it.
This post was edited on 8/13/12 at 11:19 am
Posted on 8/13/12 at 11:18 am to tigerfoot
I guess about as thick as two pieces of bread, maybe a little thicker.
Posted on 8/13/12 at 11:24 am to tigerfoot
+1 on using lots of sugar in the batter.
Maybe try coating the pan with a thin layer of oil. Like someone on here said it's more of frying the bread at that point and will give an entirely different texture and flavor to the toast.
Maybe try coating the pan with a thin layer of oil. Like someone on here said it's more of frying the bread at that point and will give an entirely different texture and flavor to the toast.
Posted on 8/13/12 at 12:43 pm to ruzil
quote:
Add a teaspoon of vanilla extract and more sugar than you think (enough to thicken up the mixture so it has a little substance to it).
Thanks, not using this much vanilla, and definitely nothing like that amount of sugar.
That explains the carmelization I am missing.
Posted on 8/13/12 at 2:02 pm to tigerfoot
Yes, use brioche or challah. You will love it. I love both of these breads. Can be found at farmer's market or Calandro's.
Posted on 8/13/12 at 9:10 pm to Drew Orleans
Drew....waiting...
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