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

On 12/17/2018 8:01 AM, jmcquown wrote:
> This past weekend a couple of my PBS stations featured cooking shows
> with brunch dishes.Â* (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.Â* It's
> been ages since I thought about French Toast.
>
> Most recipes were on the sweet side.Â* 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.Â* The dipped bread was also rolled in crushed
> cornflake crumbs and allowed to set before pan frying in butter.Â* I
> forget where I got the recipe.Â* The end result was drizzled with
> honey. Â* Delicious, but sweet.
>
> There was a vegan show featuring vegan baked French Toast.Â* The bread
> was, of course, vegan, whatever the heck that means.Â* It called for
> tofu and a sliced banana whirled in a blender as an egg substitute.Â* I
> guess I'll never understand vegans.Â* Are they trying to put hens out
> of work?
>
> One recipe (Nigella Lawson's?) was more up my alley.Â* It contained
> very finely grated Parmesan cheese.Â* No syrup or other sweet stuff was
> added or drizzled on top.Â* Sounded good to me!
>
> So, let's talk about French Toast.
>
> Jill

Â* At our house it's eggs with a dash of milk and a sprinkle of cinnamon
.. She likes smashed bananas on hers , I like butter and powdered sugar .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

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.

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

"jmcquown" wrote in message ...

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

==

I have one, but it is safely packed away and I use an Air fryer. Not
exactly so good, but it does the job)

On Mon, 17 Dec 2018 16:11:35 -0000, "Ophelia" >
wrote:

>
>
>"jmcquown" wrote in message ...
>
>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
>
>==
>
>I have one, but it is safely packed away and I use an Air fryer. Not
>exactly so good, but it does the job)

On the rare occasion I feel like deep frying I have sauce pan and SS
colender that fit the bill perfectly

wrote in message ...

On Mon, 17 Dec 2018 16:11:35 -0000, "Ophelia" >
wrote:

>
>
>"jmcquown" wrote in message ...
>
>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
>
>==
>
>I have one, but it is safely packed away and I use an Air fryer. Not
>exactly so good, but it does the job)

On the rare occasion I feel like deep frying I have sauce pan and SS
colender that fit the bill perfectly

==

Oh I have all the equipment I need, but atm the Air Fryer is what we prefer!
Not so good as real frying, but good enough for now

On Mon, 17 Dec 2018 10:45:33 -0500, jmcquown >
wrote:

>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

A three qt sauce pan fitted with a french fry basket and a clip on
thermometer is all you need. So long as you're not frying fish/meats
you can save that oil in your fridge for a long time, many months.
Naturally you're only going to fill that tall sauce pan with ~1 qt of
oil. Get a narrow pan with a lid, a deep pan prevents
spatter/bubbling over... the lid is just in case the oil ignites. To
store used oil in the fridge after it's cooled transfer it to a glass
jar with a metal screw cap. In the interim you can still use that oil
for pan frying; stir frying veggies, fry eggs, meats, spoon out what
you need. You likely have sauce pans w/lids, you just need the basket
and thermometer:
https://www.amazon.com/Scandicrafts-...tainless+steel

On Monday, December 17, 2018 at 2:36:52 PM UTC-6, Sheldon wrote:
> On Mon, 17 Dec 2018 10:45:33 -0500, jmcquown >
> wrote:
>
> >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
>
> A three qt sauce pan fitted with a french fry basket and a clip on
> thermometer is all you need. So long as you're not frying fish/meats
> you can save that oil in your fridge for a long time, many months.
> Naturally you're only going to fill that tall sauce pan with ~1 qt of
> oil. Get a narrow pan with a lid, a deep pan prevents
> spatter/bubbling over... the lid is just in case the oil ignites. To
> store used oil in the fridge after it's cooled transfer it to a glass
> jar with a metal screw cap. In the interim you can still use that oil
> for pan frying; stir frying veggies, fry eggs, meats, spoon out what
> you need. You likely have sauce pans w/lids, you just need the basket
> and thermometer:
> https://www.amazon.com/Scandicrafts-...tainless+steel

Don't TALK to me about Deep Fryers!

I made donuts for a living in the 1980's, six nights a WEEK!

John Kuthe...

On Monday, December 17, 2018 at 9:01:59 AM UTC-5, Jill McQuown 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

No reason it needs to be sweet. French toast is the kissin'
cousin of bread pudding. Somewhere I've got a mushroom bread
pudding recipe (from the Vegetarian Epicure or maybe the
New York Times).

That said, I always make mine with just a pinch of sugar, then
top it with butter and maple syrup.

Cindy Hamilton

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

we always had French toast with no sweetener in the egg and milk soak
nor anything sweet on top of the finished toast. We ate it with a bit
of butter melting on top with a sprinkle of salt.
Janet US

"U.S. Janet B." > wrote in message

> we always had French toast with no sweetener in the egg and milk soak
> nor anything sweet on top of the finished toast. We ate it with a bit
> of butter melting on top with a sprinkle of salt.
> Janet US


I don't really make French toast anymore but if having company I make the
French toast casserole for breakfast.

Cheri

"Cheri" wrote in message news
"U.S. Janet B." > wrote in message

> we always had French toast with no sweetener in the egg and milk soak
> nor anything sweet on top of the finished toast. We ate it with a bit
> of butter melting on top with a sprinkle of salt.
> Janet US


I don't really make French toast anymore but if having company I make the
French toast casserole for breakfast.

Cheri

==

Ooh I just googled that. It sounds lovely)

On Mon, 17 Dec 2018 08:28:22 -0800, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
>
>> we always had French toast with no sweetener in the egg and milk soak
>> nor anything sweet on top of the finished toast. We ate it with a bit
>> of butter melting on top with a sprinkle of salt.
>> Janet US
>
>
>I don't really make French toast anymore but if having company I make the
>French toast casserole for breakfast.
>
>Cheri

Is that like one of the breakfast casseroles or is it different --
more French toasty?
Janet US

"U.S. Janet B." > wrote in message
...
> On Mon, 17 Dec 2018 08:28:22 -0800, "Cheri" >
> wrote:
>
>>"U.S. Janet B." > wrote in message
>>
>>> we always had French toast with no sweetener in the egg and milk soak
>>> nor anything sweet on top of the finished toast. We ate it with a bit
>>> of butter melting on top with a sprinkle of salt.
>>> Janet US
>>
>>
>>I don't really make French toast anymore but if having company I make the
>>French toast casserole for breakfast.
>>
>>Cheri
>
> Is that like one of the breakfast casseroles or is it different --
> more French toasty?
> Janet US



I think it's more like a casserole. It tastes like French toast, but texture
is not the same as fried individual slices.

Cheri

On 2018-12-17 11:34 a.m., U.S. Janet B. wrote:
> On Mon, 17 Dec 2018 08:28:22 -0800, "Cheri" >
> wrote:
>
>> "U.S. Janet B." > wrote in message
>>
>>> we always had French toast with no sweetener in the egg and milk soak
>>> nor anything sweet on top of the finished toast. We ate it with a bit
>>> of butter melting on top with a sprinkle of salt.
>>> Janet US
>>
>>
>> I don't really make French toast anymore but if having company I make the
>> French toast casserole for breakfast.
>>
>> Cheri
>
> Is that like one of the breakfast casseroles or is it different --
> more French toasty?

Isn't a French toast casserole basically a bread pudding?

On 17 Dec 2018, Dave Smith wrote
(in article >):

> On 2018-12-17 11:34 a.m., U.S. Janet B. wrote:
> > On Mon, 17 Dec 2018 08:28:22 -0800, >
> > wrote:
> >
> > > "U.S. Janet B." > wrote in message
> > >
> > > > we always had French toast with no sweetener in the egg and milk soak
> > > > nor anything sweet on top of the finished toast. We ate it with a bit
> > > > of butter melting on top with a sprinkle of salt.
> > > > Janet US
> > >
> > >
> > > I don't really make French toast anymore but if having company I make the
> > > French toast casserole for breakfast.
> > >
> > > Cheri
> >
> > Is that like one of the breakfast casseroles or is it different --
> > more French toasty?
>
> Isn't a French toast casserole basically a bread pudding?

And doesnt a proper casserole have meat and carrots in it?

"Dave Smith" > wrote in message
...
> On 2018-12-17 11:34 a.m., U.S. Janet B. wrote:
>> On Mon, 17 Dec 2018 08:28:22 -0800, "Cheri" >
>> wrote:
>>
>>> "U.S. Janet B." > wrote in message
>>>
>>>> we always had French toast with no sweetener in the egg and milk soak
>>>> nor anything sweet on top of the finished toast. We ate it with a bit
>>>> of butter melting on top with a sprinkle of salt.
>>>> Janet US
>>>
>>>
>>> I don't really make French toast anymore but if having company I make
>>> the
>>> French toast casserole for breakfast.
>>>
>>> Cheri
>>
>> Is that like one of the breakfast casseroles or is it different --
>> more French toasty?
>
> Isn't a French toast casserole basically a bread pudding?

I think so.

Cheri

On 12/17/2018 10:53 AM, U.S. Janet B. 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
>
> we always had French toast with no sweetener in the egg and milk soak
> nor anything sweet on top of the finished toast. We ate it with a bit
> of butter melting on top with a sprinkle of salt.
> Janet US
>
Sounds good to me, Janet! I don't remember sweet stuff in French Toast,
either. It was cooked in butter, for sure.

Jill

U.S. Janet B. > 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
>
> we always had French toast with no sweetener in the egg and milk soak
> nor anything sweet on top of the finished toast. We ate it with a bit
> of butter melting on top with a sprinkle of salt.
> Janet US
>

I dont add any sweetener to mine, either. Occasionally Ill add a bit of
vanilla but thats it. The simpler, the better.

On 2018-12-17 9:01 a.m., jmcquown wrote:

> French Toast figured largely in a number of different shows.Â* It's been
> ages since I thought about French Toast.

I don't have it as often as I might like, but I keep old white bread in
the freezer in case the spirit moves me to make French toast or to stuff
some meat.


> Most recipes were on the sweet side.Â* There is often cinnamon and some
> form of sugar added to the egg/milk/cream mixture.

I confess that I usually have maple syrup on mine, and I like a little
cinnamon and sugar in it. I use just enough sugar for a nuance to the
texture, not enough to make it noticeably sweeter.

>
> Decades ago I made French Toast with a bit of orange juice added to the
> egg/milk/cream.Â* The dipped bread was also rolled in crushed cornflake
> crumbs and allowed to set before pan frying in butter.Â* I forget where I
> got the recipe.Â* The end result was drizzled with honey. Â* Delicious,
> but sweet.
>
> There was a vegan show featuring vegan baked French Toast.Â* The bread
> was, of course, vegan, whatever the heck that means.Â* It called for tofu
> and a sliced banana whirled in a blender as an egg substitute.Â* I guess
> I'll never understand vegans.Â* Are they trying to put hens out of work?

My gawd they go to a lot of work to try to imitate meat and dairy.
>
> One recipe (Nigella Lawson's?) was more up my alley.Â* It contained very
> finely grated Parmesan cheese.Â* No syrup or other sweet stuff was added
> or drizzled on top.Â* Sounded good to me!


You might me interested in a croque monsieur or a croque madame, savory
French toast sandwiches.



>
> So, let's talk about French Toast.
>
> Jill

On 12/17/2018 10:57 AM, Dave Smith wrote:
> On 2018-12-17 9:01 a.m., jmcquown wrote:
>
>> There was a vegan show featuring vegan baked French Toast.Â* The bread
>> was, of course, vegan, whatever the heck that means.Â* It called for
>> tofu and a sliced banana whirled in a blender as an egg substitute.Â* I
>> guess I'll never understand vegans.Â* Are they trying to put hens out
>> of work?
>
> My gawd they go to a lot of work to try to imitate meat and dairy.

It's just wierd to me. Tofu and banana whirled together in a blender
does not = egg. Sorry!

>> One recipe (Nigella Lawson's?) was more up my alley.Â* It contained
>> very finely grated Parmesan cheese.Â* No syrup or other sweet stuff was
>> added or drizzled on top.Â* Sounded good to me!
>
>
> You might me interested in a croque monsieur or a croque madame, savory
> French toast sandwiches.
>
I've had and made both, and I do like them. Mine are not deep fried.

Jill

On 2018-12-17 11:50 a.m., jmcquown wrote:
> On 12/17/2018 10:57 AM, Dave Smith wrote:
>> On 2018-12-17 9:01 a.m., jmcquown wrote:
>>
>>> There was a vegan show featuring vegan baked French Toast.Â* The bread
>>> was, of course, vegan, whatever the heck that means.Â* It called for
>>> tofu and a sliced banana whirled in a blender as an egg substitute.
>>> I guess I'll never understand vegans.Â* Are they trying to put hens
>>> out of work?
>>
>> My gawd they go to a lot of work to try to imitate meat and dairy.
>
> It's just wierd to me.Â* Tofu and banana whirled together in a blender
> does not = egg.Â* Sorry!
>
>>> One recipe (Nigella Lawson's?) was more up my alley.Â* It contained
>>> very finely grated Parmesan cheese.Â* No syrup or other sweet stuff
>>> was added or drizzled on top.Â* Sounded good to me!
>>
>>
>> You might me interested in a croque monsieur or a croque madame,
>> savory French toast sandwiches.
>>
> I've had and made both, and I do like them. Â* Mine are not deep fried.
>

Deep fried??? Maybe in Scotland.

On Monday, December 17, 2018 at 9:56:17 AM UTC-6, Dave Smith wrote:
>
> You might me interested in a croque monsieur or a croque madame, savory
> French toast sandwiches.
>
>
??????? I know what each is but I can't say they are 'French toast sandwiches'
by any degree.

On 2018-12-17 1:21 p.m., wrote:
> On Monday, December 17, 2018 at 9:56:17 AM UTC-6, Dave Smith wrote:
>>
>> You might me interested in a croque monsieur or a croque madame, savory
>> French toast sandwiches.
>>
>>
> ??????? I know what each is but I can't say they are 'French toast sandwiches'
> by any degree.
>


There are variations. I had some in France that were dipped in an egg
mixture and grilled.... like French toast.

On 17 Dec 2018, jmcquown wrote
(in article >):

> 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?

No. I believe they love being evangelical and pious.

What mystifies me, is why wool from sheep is deemed unacceptable? The sheep
benefit from being cooler in hot weather and the wool soon grows back again.

>
>
> 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

In article .com>,
says...

>
> What mystifies me, is why wool from sheep is deemed unacceptable?

Sheep are mugged then their clothes get stolen. How mean is that.


The sheep
> benefit from being cooler in hot weather and the wool soon grows back again.

So if it was a warm summer day you wouldn't object if a huge man threw
you on your arse, put a razor to your throat, and stripped you nekkid?


Janet UK

On 17 Dec 2018, Janet wrote
(in .net>):

> In iganews.com>,
> says...
>
> >
> > What mystifies me, is why wool from sheep is deemed unacceptable?
>
> Sheep are mugged then their clothes get stolen. How mean is that.

But if you dont steal their clothes, parasites and other nasty bugs will
colonise the lengthening wool which eventually gets totally filthy and the
sheep get infections and die a slow agonising death.

If that is how you prefer them to be, then so be it.

>
>
> The sheep
> > benefit from being cooler in hot weather and the wool soon grows back again.
>
> So if it was a warm summer day you wouldn't object if a huge man threw
> you on your arse, put a razor to your throat, and stripped you nekkid?

As long as he let me go again afterwards; not really, no.

Presumably the "razor to the throat" comment was made simply for dramatic
effect?

When shearing, most people begin at the back legs.

>
>
> Janet UK

On Monday, December 17, 2018 at 4:01:59 AM UTC-10, Jill McQuown 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

French toast around here is typically made with Portuguese sweet bread - a brioche type bread. If I have some cornflake crumbs, I will coat the bread before frying.

https://www.amazon.com/photos/shared...b5MPzMVQdhlbEz

The kids on this rock like a Japanese style toast-dessert. Honey toast.

http://www.honolulumagazine.com/Hono...r-Honey-Toast/

On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>
> So, let's talk about French Toast.
>
> Jill
>
When I want French toast I will either go to a breakfast buffet that features
this or buy a package in the frozen food aisle. Once a year or longer and
I'm good.

On 2018-12-17 1:15 p.m., wrote:
> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>
>> So, let's talk about French Toast.
>>
>> Jill
>>
> When I want French toast I will either go to a breakfast buffet that features
> this or buy a package in the frozen food aisle. Once a year or longer and
> I'm good.
>
They sell frozen French toast?? Maybe I should explore the freezer
section and see what else they have. Once in a while I get some day old
sliced white bread at the bakery and I keep in the freezer to have on
hand for stuffing a bird or maybe for French toast. It's not the sort
of meal that I find myself craving. It is more often a way to up a stale
baguette.

On Monday, December 17, 2018 at 1:49:42 PM UTC-6, Dave Smith wrote:
>
> On 2018-12-17 1:15 p.m., wrote:
> >
> > When I want French toast I will either go to a breakfast buffet that features
> > this or buy a package in the frozen food aisle. Once a year or longer and
> > I'm good.
> >
> They sell frozen French toast?? Maybe I should explore the freezer
> section and see what else they have.
>
Yep, they sure do. What I've usually seen is French toast sticks. I guess
they make it like that for easy dipping into warm maple syrup.

On 12/17/2018 2:50 PM, Dave Smith wrote:
> On 2018-12-17 1:15 p.m., wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle.Â* Once a year or longer
>> and
>> I'm good.
>>
> They sell frozen French toast?? Maybe I should explore the freezer
> section and see what else they have.Â* Once in a while I get some day old
> sliced white bread at the bakery and I keep in the freezer to have on
> hand for stuffing a bird or maybe for French toast.Â* It's not the sort
> of meal that I find myself craving. It is more often a way to up a stale
> baguette.
>
>
With everything packed up to move, I did not have what I needed to make
pancakes. One day I really wanted pancakes so I bought a pack of frozen
ones. They were cheap in the scheme of life, but still a wast of money.
Terrible stiff.

On Monday, December 17, 2018 at 3:52:22 PM UTC-6, Ed Pawlowski wrote:
>
> With everything packed up to move, I did not have what I needed to make
> pancakes. One day I really wanted pancakes so I bought a pack of frozen
> ones. They were cheap in the scheme of life, but still a waste of money.
> Terrible stiff.
>
I've never bought the frozen pancakes as I can make those but I've bought the
frozen waffles as I don't have a waffle maker. They used to go in the toaster
but I've found they brown and crisp up better in the toaster oven. A mere 2 or
3 minutes per side and I'm ready to chow down.

On 2018-12-17 6:03 p.m., wrote:
> On Monday, December 17, 2018 at 3:52:22 PM UTC-6, Ed Pawlowski wrote:
>>
>> With everything packed up to move, I did not have what I needed to make
>> pancakes. One day I really wanted pancakes so I bought a pack of frozen
>> ones. They were cheap in the scheme of life, but still a waste of money.
>> Terrible stiff.
>>
> I've never bought the frozen pancakes as I can make those but I've bought the
> frozen waffles as I don't have a waffle maker. They used to go in the toaster
> but I've found they brown and crisp up better in the toaster oven. A mere 2 or
> 3 minutes per side and I'm ready to chow down.
>

I think that my wife and I are among the few who still actually make
waffles. She loves them and would rather have them than pancakes, which
are much easier to make. I think waffle irons are one of those things
that you can easily find at a garage sale or second hand store.

On 12/17/2018 4:52 PM, Ed Pawlowski wrote:
> On 12/17/2018 2:50 PM, Dave Smith wrote:
>> On 2018-12-17 1:15 p.m., wrote:
>>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> So, let's talk about French Toast.
>>>>
>>>> Jill
>>>>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle.Â* Once a year or
>>> longer and
>>> I'm good.
>>>
>> They sell frozen French toast?? Maybe I should explore the freezer
>> section and see what else they have.Â* Once in a while I get some day
>> old sliced white bread at the bakery and I keep in the freezer to have
>> on hand for stuffing a bird or maybe for French toast.Â* It's not the
>> sort of meal that I find myself craving. It is more often a way to up
>> a stale baguette.
>>
>>
> With everything packed up to move, I did not have what I needed to make
> pancakes.Â* One day I really wanted pancakes so I bought a pack of frozen
> ones.Â* They were cheap in the scheme of life, but still a wast of money.
> Â*Terrible stiff.

Oh dear, Ed! Well, you tried and learned that there's no such thing as
good frozen pancakes. Or good frozen french toast, I can pretty much
assure you even though I've never ever tasted or heard of frozen french
toast.

Jill

"Ed Pawlowski" wrote in message ...

On 12/17/2018 2:50 PM, Dave Smith wrote:
> On 2018-12-17 1:15 p.m., wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle. Once a year or longer
>> and
>> I'm good.
>>
> They sell frozen French toast?? Maybe I should explore the freezer
> section and see what else they have. Once in a while I get some day old
> sliced white bread at the bakery and I keep in the freezer to have on
> hand for stuffing a bird or maybe for French toast. It's not the sort
> of meal that I find myself craving. It is more often a way to up a stale
> baguette.
>
>
With everything packed up to move, I did not have what I needed to make
pancakes. One day I really wanted pancakes so I bought a pack of frozen
ones. They were cheap in the scheme of life, but still a wast of money.
Terrible stiff.

==

Never mind, at least it makes you appreciate your own more)

On 12/18/2018 5:28 AM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
> On 12/17/2018 2:50 PM, Dave Smith wrote:
>> On 2018-12-17 1:15 p.m., wrote:
>>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> So, let's talk about French Toast.
>>>>
>>>> Jill
>>>>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle.Â* Once a year or
>>> longer and
>>> I'm good.
>>>
>> They sell frozen French toast?? Maybe I should explore the freezer
>> section and see what else they have.Â* Once in a while I get some day
>> old sliced white bread at the bakery and I keep in the freezer to have
>> on hand for stuffing a bird or maybe for French toast.Â* It's not the
>> sort of meal that I find myself craving. It is more often a way to up
>> a stale baguette.
>>
>>
> With everything packed up to move, I did not have what I needed to make
> pancakes.Â* One day I really wanted pancakes so I bought a pack of frozen
> ones.Â* They were cheap in the scheme of life, but still a waste of money.
> Â*Terrible stiff.
>
> ==
>
> Never mind, at least itÂ* makes you appreciate your own more)
>
That it does. I also noted a typo where I said terrible "stiff". It
actually does fit the texture of them.

On 12/17/2018 1:15 PM, wrote:
> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>
>> So, let's talk about French Toast.
>>
>> Jill
>>
> When I want French toast I will either go to a breakfast buffet that features
> this or buy a package in the frozen food aisle. Once a year or longer and
> I'm good.
>
I had no idea they sell French Toast in the frozen food aisle!

Jill

On 2018-12-17 4:30 p.m., jmcquown wrote:
> On 12/17/2018 1:15 PM, wrote:

>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle.Â* Once a year or longer
>> and
>> I'm good.
>>
> I had no idea they sell French Toast in the frozen food aisle!
>

I can't even imagine why they would. I always thought of it as a dish to
use up old bread.