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jmcquown[_2_]

On 12/17/2018 10:21 AM, wrote:
> 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.
>
That sounds good! Too bad I haven't owned a deep fryer in the last
three decades.

Jill