On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
wrote:

>This past weekend a couple of my PBS stations featured cooking shows
>with brunch dishes. (Fortunately I get a couple of PBS channels which
>*aren't* engaged in the endless palaver of fundraising and bad programming.)
>
>French Toast figured largely in a number of different shows. It's been
>ages since I thought about French Toast.
>
>Most recipes were on the sweet side. There is often cinnamon and some
>form of sugar added to the egg/milk/cream mixture.
>
>Decades ago I made French Toast with a bit of orange juice added to the
>egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>crumbs and allowed to set before pan frying in butter. I forget where I
>got the recipe. The end result was drizzled with honey. Delicious,
>but sweet.
>
>There was a vegan show featuring vegan baked French Toast. The bread
>was, of course, vegan, whatever the heck that means. It called for tofu
>and a sliced banana whirled in a blender as an egg substitute. I guess
>I'll never understand vegans. Are they trying to put hens out of work?
>
>One recipe (Nigella Lawson's?) was more up my alley. It contained very
>finely grated Parmesan cheese. No syrup or other sweet stuff was added
>or drizzled on top. Sounded good to me!
>
>So, let's talk about French Toast.
>
>Jill

I haven't posted this in ages:
French 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.