My favorite french toast is this pain perdue recipe. Though I cook with 2" thick country loaf and my custard mix is a more standard 1/2 cup of cream : 1 egg ratio.
slapping my forehead and saying "duh!" now. sorry bud.
Originally Posted by marc4pt0
this thread sucks..
i am getting fat just reading the deliciousness..
Pachowder pointed me in the right direction. Ended up baking a breakfast strata. Self serve.
Didn't read the whole thread so I'm sorry uf someone already posted this .
My two favorite things to do with french toast is
1) change up the spice...as in use something more then just cinnamon. Some successful things I have used are;
Cinnamon, vanilla, coriander, dry ginger and allspice.
2) garam masala
3) cinnamon, chili powder and clove
4) Chinese 5 spice
The 2nd thing I like to do us "stuff" the life if bread before slicing and cooking. I use a pastry bag too fill the loaf and I have used many different. "Fillings" But some good ones are
Cream cheese ..mix with fruit like apples or berries is good to.
meringue, coconut is a good one, add coco into the egg mix before cooking.
Note freezing after stuffing us usually needed. I have done "personal" sized ones too, works great... Martens potato hotdog rolls come mind.
Which brings me to the bread. brioche & jaula are great but I love to use potato bread or old stale vanilla (or other) sheet (or pound ) cake.