Wayne Boatwright wrote:
> On Sun 29 Aug 2010 07:04:33p, e-mail from gene told us...
>
>> I've tried and tried to make great tasting French Toast. I've used
>> my Mom's tried and true recipe for over 30 years. Just a basic no
>> frills approach of egg dipping a slice of white bread and then
>> frying it. There simply must be another way of bringing new life
>> to an old favorite. I would be very grateful for any cooking tips
>> you'd care to offer me.
>>
>> Many thanks,
>>
>> gene
>
>
> There are any number of dipping mixtures that people use, as well as
> types of breads. This is what I've made for many years...
>
> 4 eggs
> 1 cup whole milk (or 1/2 milk and 1/2 half & half cream)
> 2 tablespoons granulated sugar
> 1 teaspoon vanilla extract
> 1/8 teaspoon salt
> 1/8 teaspoon cinnamon (optional)
> unsalted butter
>
> Whisk eggs in a medium mixing bowl until smooth. Add remaining
> ingredients and whisk until well blended.
>
> Pour mixture into shallow flat baking dish. Over medium heat, melt
> sufficient butter to coat entire surface of large frying pan.
>
> Use a firm-textured bread (I prefer challah). Add bread slices and
> allow to soak on one side for 30 seconds. Turn over gently with
> spatula or a couple of forks and allow to soak for another 30
> seconds. Using a spatula, gently lift each slice into skillet, and
> fry until nicely browned. Turn and fry until second side is nice
> browned. Turn slices onto plates and sprinkle with confectioner's
> sugar, or serve with butter and syrup.
>
> Variation: Omit cinnamon and add 1 teaspoon grated orange rind.
>

It can also be served with any kind of fruit sauce, puree, or jam.
You can also serve with whipped cream, sour cream, or melt mild cheese
on top.

gloria p