6
   

French toast: bake or fry?

 
 
Reply Sat 18 Jun, 2011 09:33 am
I want to make some really super French toast for Father's Day breakfast so I looked up some recipes to see how I might improve on my usual.

I came across several recipes for baked French toast. I'd never heard of such a thing but it looks really good.

Has anyone made their French toast this way? How does it stack up against fried?

What is your favorite method for preparing French toast?

Thanks!
 
thack45
 
  3  
Reply Sat 18 Jun, 2011 09:37 am
@boomerang,
It's father's day. Fry it in butter. Mmmm
ehBeth
 
  2  
Reply Sat 18 Jun, 2011 09:40 am
@boomerang,
Stuffed baked French toast? that can be great

Straight up French toast - I'd probably fry (or grill)
boomerang
 
  1  
Reply Sat 18 Jun, 2011 09:44 am
@ehBeth,
Stuffed French toast? Tell me more!

I saw one recipe that had praline topping. It looked great until they served it up and it wasn't crispy. It looked more like bread pudding.
CalamityJane
 
  2  
Reply Sat 18 Jun, 2011 09:50 am
@boomerang,
I've never heard of stuffed French toast either, but boy does this look good...

http://www.foodnetwork.com/recipes/stuffed-french-toast-recipe/index.html
http://img.foodnetwork.com/FOOD/2007/10/11/RY0101_Stuffed_French_Toast_lg.jpg
boomerang
 
  1  
Reply Sat 18 Jun, 2011 10:06 am
@CalamityJane,
That's insane! WAY more special than my usual French toast.

I was poking around for other fillings and came across this clearinghouse of FT recipes! http://www.bbonline.com/recipe/frenchtoast.html

I want to make this one for dinner: http://www.bbonline.com/recipe/buckhollow_vt_recipe2.html
0 Replies
 
boomerang
 
  1  
Reply Sat 18 Jun, 2011 10:12 am
@thack45,
Some of these recipes suggest frying it in butter, stuffing it with a mixture of stuff, then baking it.

I think that would cover every imaginable preference!
0 Replies
 
Setanta
 
  2  
Reply Sat 18 Jun, 2011 10:19 am
@boomerang,
oops - it's Beth here - didn't realize Set had logged me out when I was visiting with a friend.



Some I have tried have been a bit casserole-y - bottom layer of egg-dipped bread - middle of fruit or cream cheese - top layer of egg-dipped bread.

The bottom is a bit bread-pudding-like, the top is crispy.

The other option is like a grilled cheese - with fruit/other filling - I just found a pic of one filled with Nutella!

http://4.bp.blogspot.com/_UIXOn06Pz70/R3JZ7Wt2QJI/AAAAAAAAAYE/DbPGYILZxvo/s800/Nutella+Stuffed+French+Toast.jpg
Cycloptichorn
 
  3  
Reply Sat 18 Jun, 2011 10:25 am


This. Totally works.

Making the custard the day before is key.

Cycloptichorn
boomerang
 
  1  
Reply Sat 18 Jun, 2011 10:29 am
@Setanta,
I think I'm going to have to go for that grilled cheese method or the grill, stuff and bake method.

Now to decide on a filling......
ehBeth
 
  1  
Reply Sat 18 Jun, 2011 10:32 am
@boomerang,
do you think you'd want a sweet or savoury version?
boomerang
 
  1  
Reply Sat 18 Jun, 2011 10:38 am
@ehBeth,
I think he would prefer sweet.

But I'm thinking something like bacon or ham might be good with cream cheese and some kind of jam so maybe something that is both sweet and savory.
0 Replies
 
boomerang
 
  1  
Reply Sat 18 Jun, 2011 10:40 am
@Cycloptichorn,
That's pretty much how I do it now.

I haven't done the additional baking step and he doesn't soak his bread for as long as I do.

I love Alton Brown!
0 Replies
 
Walter Hinteler
 
  2  
Reply Sat 18 Jun, 2011 10:58 am
"Pain perdu aux pommes"

In France, it's 'pain perdu' (In German "Armer Ritter")

I like this Normandy version (but do it for myself without 'eau-de-vie' Wink )

http://i55.tinypic.com/fxus9l.jpg

Quote:
recipe for 6:
500 grams of bread or brioche (cake for me),
50 g sliced \u200b\u200balmonds ,

for the caramel sauce:
100 g of sugar,
130 ml of fresh cream,
20 g of butter,
to caramelize the sugar in a small saucepan by pouring it little by little, add butter, and finally the cream, mix well and set aside.

for the syrup:
200 ml of water,
280 g of sugar, 40 g
almond flour,
20 ml orange flower water, bring to a boil
water with sugar and almonds, cool and add the orange flower water.

For the almond cream:
80 g of butter,
100 g of sugar,
100 g almond flour, 1 teaspoon rum
,
1 egg,
180 g of custard,
work the butter with a spatula, combine the remaining ingredients and mix well, refrigerate.

for bread:
heat the oven to 180 ° C, cut in slices 1.5 cm thick and moving quickly into the syrup. Spread the slices with almond cream and sliced \u200b\u200balmonds over the place. Bake for 20-25 minutes until dortaura. Keep aside.

for apples
500 g apples (apples slightly sour like rennet, I used a bit of the golden 'green),
40 g of butter,
30 g sugar, 10 ml calvados
,
Peel the apples into eight slices each and Tagliamento remove the core. Melt the butter in a frying pan, when it is brown and adds apples and brown sugar and then a few minutes over high heat, add the Calvados and flambé. Keep your heart crispy.

boomerang
 
  1  
Reply Sat 18 Jun, 2011 05:42 pm
@Walter Hinteler,
That looks divine!

It looks a little complicated for my first attempt though.
0 Replies
 
shewolfnm
 
  1  
Reply Sat 18 Jun, 2011 06:40 pm
@Cycloptichorn,
im TOTALLY doing that method tomorrow morning. Im going to fill my toast though with a little cream cheese + strawberries
top it with some powder sugar and voila. YUMMY
0 Replies
 
 

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