French toast, in the pan and on the plate:
Last edited by a moderator:
Gorgeous!
Thanks! This is the last of the bread I made the other day, the one where I used bacon fat in dough, and that little bit of bacon flavor really worked out well with the syrup.Gorgeous!
French toast, in the pan and on the plate:
Yes. I think maybe you call it eggy bread.Just checking - does French toast mean bread soaked in beaten egg then fried where you are?
Yes. I think maybe you call it eggy bread.
The recipe I use specifically mentions that it’s designed to have the egg soak into the bread, and not have the bread coated in egg. The batter is ver thin, and the bread is dried out in the oven ahead of time, so it’s a real sponge.I do. But I think its also called French toast here. I asked because my eggy bread looks eggier than yours. I'm not saying that's a good thing!
The recipe I use specifically mentions that it’s designed to have the egg soak into the bread, and not have the bread coated in egg. The batter is ver thin, and the bread is dried out in the oven ahead of time, so it’s a real sponge.
Sometimes, French toast here can be over-egged (IMO), where, when it starts to fry, there will be sort of an eggy edge around the bread. That’s too much egg for me. I want the egg in the bread, not on the bread.
We need to copy over these posts to a new French toast thread...
I don’t like those “stuffed” French toast recipes at all - ones with cream cheese and some kind of fruit compote, and whipped cream, etc.
Just look at that mess:I didn't even know they existed until now.
You and me both!I'm now feeling queasy...