On Jan 24, 10:22*am, James Silverton >
wrote:
> On 1/24/2013 11:06 AM, Janet Bostwick wrote:> In my family, we mixed eggs and milk and soaked the bread in that. *To
> > do it right, you fry the bread in bacon grease. *To eat it, we would
> > spread the toast with butter and sprinkle salt on it and eat it. *I
> > never heard of syrup or powdered sugar or the like until I was in
> > college. *How do you fix your French Toast?
> > Janet US
>
> I like French Toast but I wouldn't use bacon grease for sweet toast.
> Butter or olive oil in a non-stick pan would be how I'd do it. I would
> also use vanilla and sugar in the egg mixture and eat it with maple
> syrup. I sometimes do make French Toast without sugar and eat it with
> ketchup!
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

I don't get why you wouldn't use bacon grease for French toast. Maple
syrup spilling over onto bacon is delicious, so bacon grease would be
delicious for French toast served with syrup. ;-)

N.

On 1/24/2013 2:40 PM, Nancy2 wrote:
> On Jan 24, 10:22 am, James Silverton >
> wrote:
>> On 1/24/2013 11:06 AM, Janet Bostwick wrote:> In my family, we mixed eggs and milk and soaked the bread in that. To
>>> do it right, you fry the bread in bacon grease. To eat it, we would
>>> spread the toast with butter and sprinkle salt on it and eat it. I
>>> never heard of syrup or powdered sugar or the like until I was in
>>> college. How do you fix your French Toast?
>>> Janet US
>> I like French Toast but I wouldn't use bacon grease for sweet toast.
>> Butter or olive oil in a non-stick pan would be how I'd do it. I would
>> also use vanilla and sugar in the egg mixture and eat it with maple
>> syrup. I sometimes do make French Toast without sugar and eat it with
>> ketchup!
>>
>> --
>> Jim Silverton (Potomac, MD)
>>
>> Extraneous "not" in Reply To.
> I don't get why you wouldn't use bacon grease for French toast. Maple
> syrup spilling over onto bacon is delicious, so bacon grease would be
> delicious for French toast served with syrup. ;-)
>
> N.
To each their own of course but I don't usually like a combination of
sweet and salt. I did like the taste of pit barbeque, Maryland style,
but I discovered long ago that the combination of sugar, salt and fat
actively nauseates me.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 1/24/2013 1:40 PM, Nancy2 wrote:

> I don't get why you wouldn't use bacon grease for French toast. Maple
> syrup spilling over onto bacon is delicious, so bacon grease would be
> delicious for French toast served with syrup. ;-)
>
> N.

Pancakes cooked in bacon fat is also delicious, if you like bacon. My
grandmother made oven-baked French Toast and I like this better than
frying it, especially on holiday mornings.

Oven baked French Toast

1 lb. loaf stale French bread, diagonally sliced in 1" pieces
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
3/4 cup butter

Butter a half sheet pan and arrange bread slices in the bottom.
In a large bowl, beat together eggs, milk, half and half, vanilla,
cinnamon and sugar. Pour over bread slices, then dot the bread with
plenty of butter, the butter helps the french toast get nice and brown.


Cover, and refrigerate overnight (before I add the butter, I flip the
bread over a couple of times, until it begins to get soft, then I quit
or the bread will tear. By some miracle, the bread soaks up most of the
liquid).


Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, or the bread will stick to the pan. Cover with
powdered sugar, then serve. You will probably not need syrup, this
French toast is sweet.


Note: I have made this with Splenda and it turned out fine.


Becca

On Sun, 27 Jan 2013 12:26:54 -0600, Ema Nymton >
wrote:

> My
> grandmother made oven-baked French Toast and I like this better than
> frying it, especially on holiday mornings.
>
> Oven baked French Toast
>
> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
> 8 eggs
> 2 cups milk
> 1 1/2 cups Half & Half
> 2 tsp. vanilla extract
> 1/4 tsp. ground cinnamon
> 1 1/3 cup sugar (or Splenda)
> 3/4 cup butter
>
> Butter a half sheet pan and arrange bread slices in the bottom.
> In a large bowl, beat together eggs, milk, half and half, vanilla,
> cinnamon and sugar. Pour over bread slices, then dot the bread with
> plenty of butter, the butter helps the french toast get nice and brown.
>
>
> Cover, and refrigerate overnight (before I add the butter, I flip the
> bread over a couple of times, until it begins to get soft, then I quit
> or the bread will tear. By some miracle, the bread soaks up most of the
> liquid).
>
>
> Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
> for at least 5 minutes, or the bread will stick to the pan. Cover with
> powdered sugar, then serve. You will probably not need syrup, this
> French toast is sweet.
>
>
> Note: I have made this with Splenda and it turned out fine.
>

I need to try that the next time the entire family spends the night
here! Thanks for the warning about sweetness. I'll cut way back on
the sugar, because I like lots of maple syrup on mine.

--
Food is an important part of a balanced diet.

On Sunday, January 27, 2013 1:26:54 PM UTC-5, Ema Nymton wrote:
>
>
> Pancakes cooked in bacon fat is also delicious, if you like bacon. My
>
> grandmother made oven-baked French Toast and I like this better than
>
> frying it, especially on holiday mornings.
>
>
>
> Oven baked French Toast
>
>
>
> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
>
> 8 eggs
>
> 2 cups milk
>
> 1 1/2 cups Half & Half
>
> 2 tsp. vanilla extract
>
> 1/4 tsp. ground cinnamon
>
> 1 1/3 cup sugar (or Splenda)
>
> 3/4 cup butter
>
>
>
> Butter a half sheet pan and arrange bread slices in the bottom.
>
> In a large bowl, beat together eggs, milk, half and half, vanilla,
>
> cinnamon and sugar. Pour over bread slices, then dot the bread with
>
> plenty of butter, the butter helps the french toast get nice and brown.
>
>
>
>
>
> Cover, and refrigerate overnight (before I add the butter, I flip the
>
> bread over a couple of times, until it begins to get soft, then I quit
>
> or the bread will tear. By some miracle, the bread soaks up most of the
>
> liquid).
>
>
>
>
>
> Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
>
> for at least 5 minutes, or the bread will stick to the pan. Cover with
>
> powdered sugar, then serve. You will probably not need syrup, this
>
> French toast is sweet.
>
> Becca


Sounds like a recipe the comic singer Christine Lavin handed out once to her audience! (She suggested including raisins or orange zest.) One of her albums is "Cold Pizza for Breakfast." I've seen her a few times - she really is funny.

http://www.christinelavin.com/index....7&page= songs
(includes lyrics and recipe)

I tend to add nutmeg as well as cinnamon.


Lenona.