Comments on: The Kid’s French Toast

By: Namprik

Namprik — Mon, 02 Apr 2007 18:49:32 +0000

i like this
greetings from thailand

By: caryn

caryn — Tue, 20 Mar 2007 11:41:09 +0000

Trishlovesbread, I tried that once and it was really good! I had it with vanilla ice cream on top. yummers!
Marketman, i think I’ll try the mango jam thing, sounds interesting! Some people I know add sugar directly to the egg/milk mixture much like tamagoyaki, minus the mirin of course ;-)

By: jo

jo — Tue, 20 Mar 2007 07:38:49 +0000

It is not a good idea to visit your site when one is on a diet hahaha, but I cannot resist.

By: trishlovesbread

trishlovesbread — Mon, 19 Mar 2007 23:00:53 +0000

You can also make french toast in your waffle iron for a different look and a more caramelized exterior. Yum.

By: alicia

alicia — Mon, 19 Mar 2007 15:17:49 +0000

Delicious. Read through your post and comments, and so many great suggestions on how to perfect this dish. I like the Jipan thick sliced house bread for this recipe. I personally find the monroe bread too buttery for french toat but wonderful on its own or for a bread pudding. During the holidays, italian panettone is a good variation too. I never knew to use flour in the dip, I must try that next time and that King Toast is the closest thing I have seen locally to challah bread which I think makes the best french toast!

By: sister

sister — Mon, 19 Mar 2007 12:54:12 +0000

You can also use 1 c.cream and 4 eggyolks, 1/2 tsp vanilla, no flour. Babka or raisen bread is another variation. The French use only, of course, french bread and serve it for dessert. It’s good, either way.
Maple sirup is graded, A is light colored and mild flavour, I suggest B grade which has fuller flavour and darker colour.

By: Katrina

Katrina — Mon, 19 Mar 2007 10:55:45 +0000

Mila, do you mean Jipan’s Monroe bread? I adore that!!! It’s like a croissant loaf, which I think was their goal when they created it. Did you ever go to or order from the now-defunct sandwich place, Slice of Meat? They used to make french toast from Monroe bread. Start your day with that and nothing could go wrong.

By: Crissy

Crissy — Mon, 19 Mar 2007 05:15:50 +0000

I first tried making French Toast when I was 9. Will try your recipe next time. I try different recipes and yours has the most amount of milk, because mine ends up too egg-y (is there such a term?).

By: carina

carina — Mon, 19 Mar 2007 03:29:53 +0000

Thanks for the recipe. I’ve been looking for a simple recipe for frechtoast, and here goes.

By: mila

mila — Mon, 19 Mar 2007 01:43:50 +0000

My sister was always the one to make french toast for all of us at home when I was younger, so I only learned how to make it when I was in college. I found out how different folks would make it, including a rather savory version from a Canadian friend who would add chopped green onions to the batter (she didn’t add cinnamon or sugar later).

I like a dense bread when making french toast so that it can really soak in the milk/cream and flavors. Except for breads like rye, pumpernickel or the ones with too many nuts and oats, I think my favorite breads for french toast are a good brioche or even sourdough (topped with cheeses and nuts instead of sweet stuff). Have you tried Jipan bread? It’s quite buttery already so I usually lessen the butter in the pan when I fry their bread.