Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

Ideas?

Brian Connors wrote:

Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article ,
Reg wrote:

Brian Connors wrote:

Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.

Of course now I'm reminded of that cinnamon roll French toast Friendly's
was making a few years ago...

"Reg" wrote in message
m...
Brian Connors wrote:

Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.


And still more decadent? Use brioche.


--
Peter Aitken

Remove the crap from my email address before using.

In article ,
says...
Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

Ideas?

Stuff it with mashed bananas and chopped walnuts or pecans, or
caramelized pears (by stuffing it, I mean making a sandwich of two slices
of bread, before you soak it in the egg custard mixture. I also like to
add a bit of vanilla to the egg mixture, but I like your idea of the
Bacardi! I think I might try some Grand Marnier instead though.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Brian Connors wrote:

Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

Ideas?

I like to use a rustic Italian bread, about an inch thick.

I often add to the egg mixture various combinations of
nutmeg
orange zest
orange juice
Grand Marnier
maple syrup (the real thing. and yes, in the mixture)

---jkb

--
Lisa: "Do we have any food that wasn't brutally slaughtered?"
Homer: "Well, I think the veal died of loneliness."

Reg wrote:

B Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.

Decadent indeed. But why would you waste a perfectly good croissant on a dish
that is meant to get a little mileage out of stale bread?

"Brian Connors" wrote in message
...
Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

Ideas?

This is one I "invented"/came up with a few months ago.
Use a sliced brioche loaf. Make a sandwich with sliced honey-roast ham and
Swiss cheese (Emmental or Gruyere). Put the sandwiches in a lasagne dish
that's well buttered. Pour over half a dozen eggs well beaten with single
cream, salt and pepper. Cover with foil and bake like a bread pudding.
Uncover at the end to brown.

It's delicious.

"Brian Connors" wrote in message
...
Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

Ideas?

Sourdough French bread 'double cut' stuffed with Cream Cheese and served
with warm apricot-pineapple preserves. (zocor after)

Dimitri

RobertE wrote:

This is one I "invented"/came up with a few months ago.
Use a sliced brioche loaf. Make a sandwich with sliced honey-roast ham and
Swiss cheese (Emmental or Gruyere). Put the sandwiches in a lasagne dish
that's well buttered. Pour over half a dozen eggs well beaten with single
cream, salt and pepper. Cover with foil and bake like a bread pudding.
Uncover at the end to brown.

Kinda like a Monte Cristo casserole, huh? It does sound good.
Goomba

Dimitri wrote:

Sourdough French bread 'double cut' stuffed with Cream Cheese and served
with warm apricot-pineapple preserves. (zocor after)

Dimitri

Zocor AND insulin.. lol
Goomba

Peter Aitken wrote:
"Reg" wrote in message
m...

Brian Connors wrote:


Last time I made French toast I put cinnamon and about a tablespoon of
Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.



And still more decadent? Use brioche.



For me, the laminated dough used for croissants makes for
a unique FT experience, unlike any bread. I would put brioche above
challah, but not above croissants.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Dave Smith wrote:

Reg wrote:


B Last time I made French toast I put cinnamon and about a tablespoon of

Bacardi in the egg batter. Also made it with challah. About as decadent
as French toast gets... or maybe not?

More decadent? Make it out of good quality croissants.


Decadent indeed. But why would you waste a perfectly good croissant on a dish
that is meant to get a little mileage out of stale bread?


Because I make them so I have a supply of rejects and leftovers.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Authentic "F" Toast is deep froed...

---Authentic SFrench/S Freedom Toast---

Decrust a whole loaf of bread (eggy brioche is best),
and slice into 2" X 2" cubes.
Soak in egg, milk, vanilla, and sugar mixture until fully soaked through.
Drain each piece with slotted spoon, and DEEP FRY until dark golden brown.
Serve topped with berry sauce, and powdered sugar.
Properly done, it should be crusty, becoming slightly creamy (custardy) towards
the center.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Dave Smith wrote:

Decadent indeed. But why would you waste a perfectly good croissant on a dish
that is meant to get a little mileage out of stale bread?

Stale croissants.

Actually, I find it hard to brown croissants in the pan properly.
Sliced bread works better. With the croissant, parts get burnt while
the innards are still raw egg and butter.

--Lia