What's yours?

I usually just use whatever is getting stale-- I like nutty/oaty
breads if I've got them.

But Emeril was making a Mother's Day special this morning on GMA. Kind
of French toast Mascarpone & marmalade sandwich. Looked pretty good
& I'll be making some rhubarb marmalade this week so I might give it a
try.

If I'm going to make it special- I might as well use some 'special'
bread. What do you like?

Jim

On 5/4/2011 8:58 AM, Jim Elbrecht wrote:
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone& marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?
>
> Jim

I like Arab or Afghan flat bread myself. It produces a good chewy
result. However, I do not sweeten the egg mix and eat it with ketchup.
I've liked French toast that way since I was a child, tho' then, white
foam bread was what I used.

--


James Silverton, Potomac

I'm "not"

On May 4, 8:58*am, Jim Elbrecht > wrote:
> What's yours? * *
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. * *Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. * *What do you like? * *
>
> Jim

Pepperidge Farm sandwich white, which I buy only when I want
French toast. Just enough character without being too tough.
It's a little sweet, which I dislike for general-purpose use, but
it's masked by the maple syrup when I use it for French toast.

My standard "rustic Italian" bread is too robust for
French toast.

Cindy Hamilton

On May 4, 8:58*am, Jim Elbrecht > wrote:
> What's yours? * *
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. * *Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. * *What do you like? * *

Challah. When I use white bread perforce, I add saffron to the egg
mix.

Jerry
--
Engineering is the art of making what you want from things you can get.

Jim Elbrecht wrote:
> What's yours?

Challah, sliced thick.

On May 4, 5:58*am, Jim Elbrecht > wrote:
> What's yours? * *
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. * *Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. * *What do you like? * *
>
> Jim

This is my favorite French Toast....we did this recipe for Sunday
Brunch and used the batter recipe for
'everyday' French Toast with Texas Toast Egg Bread. I guess I
just like the traditional way of doing it.

http://hizzoners.com/southern-comfor.../49-pain-perdu

On May 4, 8:58*am, Jim Elbrecht > wrote:
> What's yours? * *
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. * *Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. * *What do you like? * *


My homemade 'almost white' - thickly sliced.

I'm glad you mentioned rhubarb - this is the only time of year it
makes its way into my area. Time to make that tart rhubarb pie. I
might even try a rhubarb cake this year.

My fave grab and eat in the car b'fast is a waffle sandwich filled
with peanut butter, orange marm, and cream cheese.

Jim Elbrecht > wrote:
>
> What's yours? * *

---Authentic 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.

Sheldon

On May 4, 10:48*am, Brooklyn1 <Gravesend1> wrote:
> Jim Elbrecht > wrote:
>
> > What's yours?
>
> ---Authentic 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.
>
> Sheldon

And your deep frying medium is gmedium

On May 4, 10:48*am, Brooklyn1 <Gravesend1> wrote:
> Jim Elbrecht > wrote:
>
> > What's yours?
>
> ---Authentic 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.
>
> Sheldon

And your deep frying medium is....?
And the temp is....?
Other post sent in error.

"Jim Elbrecht" > ha scritto nel messaggio
...
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?

It's really overkill, but challah is my fave.

On May 4, 5:58*am, Jim Elbrecht > wrote:
> What's yours? * *
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. * *Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. * *What do you like? * *
>
> Jim

Nutty, oaty, anything wheaty.

"Kalmia" > wrote in message

> On May 4, 8:58 am, Jim Elbrecht > wrote:
>> What's yours?
>>
>> I usually just use whatever is getting stale-- I like nutty/oaty
>> breads if I've got them.
>>
>> But Emeril was making a Mother's Day special this morning on GMA.
>> Kind of French toast Mascarpone & marmalade sandwich. Looked pretty
>> good & I'll be making some rhubarb marmalade this week so I might
>> give it a try.
>>
>> If I'm going to make it special- I might as well use some 'special'
>> bread. What do you like?
>
> My homemade 'almost white' - thickly sliced.
>
> I'm glad you mentioned rhubarb - this is the only time of year it
> makes its way into my area. Time to make that tart rhubarb pie. I
> might even try a rhubarb cake this year.
>
> My fave grab and eat in the car b'fast is a waffle sandwich filled
> with peanut butter, orange marm, and cream cheese.

Hoo boy, what a combination for a filling! I'll have to give it a try.

Felice

On Wed, 04 May 2011 08:58:09 -0400, Jim Elbrecht >
wrote:

>What's yours?
>
>I usually just use whatever is getting stale-- I like nutty/oaty
>breads if I've got them.
>
>But Emeril was making a Mother's Day special this morning on GMA. Kind
>of French toast Mascarpone & marmalade sandwich. Looked pretty good
>& I'll be making some rhubarb marmalade this week so I might give it a
>try.
>
>If I'm going to make it special- I might as well use some 'special'
>bread. What do you like?
>
>Jim

Challah or brioche.

Boron

On Wed, 4 May 2011 06:24:48 -0700 (PDT), Cindy Hamilton
> arranged random neurons and said:

>Pepperidge Farm sandwich white, which I buy only when I want
>French toast. Just enough character without being too tough.
>It's a little sweet, which I dislike for general-purpose use, but
>it's masked by the maple syrup when I use it for French toast.

I cannot find Pepp Farm white anywhere hereabouts. It was my "go to"
white bread when I make toast cups. Now I have to make do with some of
the grainier breads which are a little too dense for my taste.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

"Jim Elbrecht" > wrote in message
...
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?
>
> Jim
>
>
Something assertive, Lately we're hooked on Trader Joe's Sprouted Rye for
BLT's, grilled ham and cheese, etc. I haven't tried it for French Toast but
I would. It's many steps above the supermarket sandwich white stuff and it's
very well priced.

Kent

On 5/4/2011 8:58 AM, Jim Elbrecht wrote:
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone& marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?
>
> Jim

Well, my favorite is a local bread made by the Mancini Bakery.
It's an "Italian" bread but I'm not sure how it compares to
"real" Italian bread. Anyway, it's my very favorite bread in
the whole world. And it makes great French toast. But I'll use
most any bread I have around. I only buy and make great breads
so they all make great French toast. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 4 May 2011 07:49:40 -0700 (PDT), Kalmia
> wrote:

>On May 4, 10:48*am, Brooklyn1 <Gravesend1> wrote:
>> Jim Elbrecht > wrote:
>>
>> > What's yours?
>>
>> ---Authentic 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.
>>
>> Sheldon
>
>And your deep frying medium is....?
Any mild flavored oil, corn oil works.
>And the temp is....?
365ºF.
>Other post sent in error.

On 05/04/2011 08:54 AM, l, not -l wrote:
> On 4-May-2011, Jim > wrote:
>
>> What's yours?
>
> Day-old french or brioche.

Slightly dry San Francisco extra-sour sourdough sliced from a long loaf
instead of a round one.

"Jim Elbrecht" > wrote in message
...
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone & marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?
>
> Jim


French bread, of course Or texas toast.

Jill

On 5/4/2011 2:58 AM, Jim Elbrecht wrote:
> What's yours?
>
> I usually just use whatever is getting stale-- I like nutty/oaty
> breads if I've got them.
>
> But Emeril was making a Mother's Day special this morning on GMA. Kind
> of French toast Mascarpone& marmalade sandwich. Looked pretty good
> & I'll be making some rhubarb marmalade this week so I might give it a
> try.
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?
>
> Jim

The popular bread to use here is Portuguese sweet bread that's been cut
thick. You might call it pao doce. It's sold on the mainland as King's
Hawaiian sweet bread. I bought a loaf of it the other day especially for
French toast.

You could try coating the bread with corn flake crumbs after the egg
wash. It's pretty damn tasty although I wouldn't try this with
Portuguese sweet bread - too soft.

The best French toast is made with a sweet bread that's been rolled with
cinnamon and sugar like a cinnamon roll. A place that I eat at makes it
sometimes. You order French toast and they use whatever they have on
hand. Sometimes you score and get the cinnamon bread sometimes you don't
- that's life for you.

Jim Elbrecht wrote:
>
> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?

I like heavy bread so a thick rye for me. If I wanted to go light I
would want to go all the way to brioche.

On Wed, 04 May 2011 08:58:09 -0400, Jim Elbrecht >
wrote:

> If I'm going to make it special- I might as well use some 'special'
> bread. What do you like?

French toast is anything that's stale and ready to go (although
croutons would be my first choice)... However, I did buy a loaf of
cinnamon bread once just to make French toast and that was really
good.

--
I love cooking with wine.
Sometimes I even put it in the food.

Jim Elbrecht < wrote:
>
>> If I'm going to make it special- I might as well use some 'special'
>> bread. What do you like?

Thank you for the reminder, I hadn't made French toast in a long time.
After I'd flipped mine to toast on the 2nd side, I coated the topside with
blackberry jam to let it warm up and sort of melt. Mmmm. Good stuff.
Polly

On 5/4/2011 6:58 AM, Jim Elbrecht wrote:
> What's yours?
>
> What do you like?
>
> Jim



Hawaiian Bread, challah, or homemade sweet bread.

gloria p

For me the ideal is San Francisco sourdough.

Steve

"Steve Pope" > wrote in message
...
> For me the ideal is San Francisco sourdough.
>
> Steve

That would be good, but once in a while, we use a Panatone.

Jim Elbrecht > wrote:

>What's yours?
>
>I usually just use whatever is getting stale-- I like nutty/oaty
>breads if I've got them.
>
>But Emeril was making a Mother's Day special this morning on GMA. Kind
>of French toast Mascarpone & marmalade sandwich. Looked pretty good
>& I'll be making some rhubarb marmalade this week so I might give it a
>try.
Thanks to everyone for ideas.

Mine ended up with zabaglione & rhubarb marmalade on day old brioche.
[how could I *not* make zabaglione, I made an angel food cake Friday &
a white cake Saturday. A dozen yolks and a bottle of Marsala begging
to be used. . . ]

For the brioche, I used the 'Julia' recipe that is here;
http://www.food.com/recipe/brioche-51546

I apparently haven't ever had brioche, as I was thinking it was a
heavy, sweet, bread. As just bread, I'll pass. It is airy,
nondescript tasting [even after an overnight slow rise] with a
slightly interesting crust.

But, I'm now a fan for using it for French Toast. The French Toast
sandwiches were excellent.

I think I'll be doing them again with challah & few of the other
suggestions folks made in this thread. [including a savory version]

In order of how often they were mentioned;

challah (6)
Brioche (4)
Texas Toast (3) [recipe, anyone? or is it just a thick cut white?]
SF Sourdough (3)
Portuguese sweet bread "pao doce""Hawaiian Bread" (2)
French (2)
Pepperidge Farm white (2);
(Sprouted) rye (2);
homemade 'almost white'; Italian ;Afghan flat bread; Cinnamon bread ;
croissants; cranberry walnut bread; raisin bread; Christmas and
Paschal breads; Panettone

Hmm-- those last three sound tantalizing. That sounds like the
anti-brioche toast. Am I picturing these right? sweet, fruity
cakes?

Jim