French Toast Too Good For A Restaurant
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A Delicious Breakfast Borne of Boredom
For reasons I won't go into right now, I've had a lot of time at home lately. But for you, the Hubbers who faithfully read the dribble I occasionally publish here, this is a good thing. Why, you may ask, is that? Because, I answer, what do you get when you combine a creative, hyperactive, easily bored individual with a sweet tooth and idle time to experiment in the kitchen?
You get French Toast Extraordinaire!
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Warning: It just might be possible to gain a few calories by merely reading this recipe.
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Let's start with the bread. My absolute favorite is made by Safeway. Yeah, the grocery store! They have varieties such as granola, multi-grain, 12 grain, 8 grain (my personal favorite), buttermilk, potato and even old-fashioned white. These loaves are larger and healthier than typical white bread, although not as long, and they are the only bread in the store (except for that ninety-nine cent flaky white crap) which are under two dollars. I love that, the best bread is also the best buy.
Next, the egg wash. I know from experience that most restaurants put little - if any - imagination into their french toast egg wash. Those who make really good french toast use fresh-baked cinnamon bread, but the egg wash is just, well, eggs. In mine I used two large eggs (adjust as needed), a little extra virgin olive oil (yes, I add this to everything I possible can. It's good for you and, why not?), apple pie spice, ginger spice (not the singer, that's a story of an entirely different kind) and Lucerne's creme brulee liquid coffee creamer (be careful not to add too much - just enough to lighten and flavor the mixture). Mix thoroughly.
Make sure your pan is hot (and non-stick), then thoroughly coat the bread slice in the egg wash (one at a time just before frying), even letting it soak about ten seconds, then fry in sweet cream butter - adding more as necessary while frying. When both sides are cooked, remove, place on the serving plate and spread on creamy peanut butter. I used Jif brand because it's a little sweeter than others. Repeat with all slices.
Just before serving, pour on the syrup. I used Mrs. Butterworth's because it's rich, buttery and delicious. But with the peanut butter, a berry flavored syrup would be just as good, maybe even better. If you've got fresh fruit on hand, slice up a little and garnish the plate. Also, sausage links are very good with french toast. You can even dust it with a little powdered sugar.
And there you have it; a wonderfully decadent breakfast for that "special occasion" (add champagne where appropriate!) borne entirely of boredom. Enjoy!
And you thought idle hands were the devil's playground...
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It is commonly believed that this dish was called "German toast" in the U.S. before World War 1 and was changed because of anti-German sentiment (remember "freedom fries"?), however, the term "French toast" can be found in print in the U.S. as early as 1871.
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Comments
Thanks for reading, Para. That's too funny! I'm not sure how you managed that, but yeah, definitely eat it anyway.
CW: Good french toast is the bomb. This will have to be must try.
Breakfast is my favorite meal, and now that I do a bunch of work at home, I'm honoring it all the more.
Thanks for the yummies...
You're very welcome, Rob. Let me know what you think. Also, different coffee creamer flavors can be used. I think hazelnut would probably be good.
CW - You are a man of incredible taste...and for that reason alone I will give you this tip. When making your egg batter, try this some time...
I don't drink, but I collect all sorts of those little nip-sized bottles of yummy liqueurs. Instead of the coffee creamer, try adding some Frangelico or Kahlua or Malibu Coconut Rum to the mixture.
Also...ditch the Mrs. Butterworth's...that's sacrilege. REAL french toast means REAL maple syrup. :)
Constant Walker,
A fascinating hub on French toast. i would have never imagined using olive oil. I agree with you on the egg wash. I use egg washes on my home made breads and want to learn more. I do have to draw the line at peanut butter. There is something verbotten about peanut butter on French Toast.
Awesome recipe! I've been making French Toast the same way all my life, but as they say, variety is the spice of life!
Jim Henry, aka crashcromwell
Yum... after too long on a restricted diet I have started making some very simple french toast - try dairy free butter, yummy bread and a griddle - plus whatever edible toppings I can consume. This hub did make my mouth water - thank you for sharing! I love PB on french toast & pancakes, too ... although Mrs. Butterworth has retired from my home in lieu of fresh maple syrup... :o)
Spryte, thanks for reading and I will definitely try a liqueur next time. Some of them are very rich and delicious! Thanks for the suggestion. As for REAL maple syrup, I have tried it before and am sorry to say it's just not as rich or tasty. Just my opinion.
JD, thanks for reading. Surely a man of your intereting taste is not above even TRYING a bite with peanut butter? I'm thinking with a berry flavored syrup it would be VERY good.
Awesome, Jim. Never too late to try something new - and "variety is the spice of life" is one of my favorite sayings. Let me know what you come up with, OK?
Good for you, Rainbow. I've noticed, during the course of my life, that peanut butter -like chocolate- goes with almost anything. Thanks for reading.
I'm so jazzed by the positive response this "gourmet" French toast recipe has brought. And please remember, this recipe is not written in stone. Don't be afraid to experiment with your own ideas.
This sounds incredible, edible and o so delicious. I'm sold!! What time is breakfast?
Am saving this ~ for the weekend coming up! Sounds great for holiday brunch soon too.
Thanks, Marisue. Let me know how it goes over, OK?
I will -- my boys will go ape over this. =)) they love spicy and sweet, and this is both!!
I agree with almost everything, I must try it with peanut butter and syrup, but would rather skip that and what I do is place a thick slice of strong cheese on the cooked french toast and then place under grill so that as to melt the cheese, you can even let the cheese brown.
Marisue, your boys have good taste... where ever did they get THAT from? ;-)
Thanks for reading, Rodney. The cheese addition is a COMPLETELY new twist to French toast. I like to brag that I'll try anything once, but not sure about the cheese idea. ...although, I do have some Romano I just got for sandwiches...
Romano works good. It is a different twist, but ot so different as PB and Syrup
Sure it is; Peanut butter makes sense, sorta, because it's sweet, like French toast. It's just another sweet enhancement to an already gooey meal. But cheese? You gotta admit, that's a bit "out there." But I'm gonna try it. Don't know when, but I know I will.
My sister-in-law likes PB and mayonnaise sandwiches. Gross, I know! It took me years to finally give it a try, but once I did, I had to admit... it's pretty good.
Great recipe Constant Walker. I love making French Toast, but for some reason I have not made it in over a year. I am like that with some recipes, stop making them for awhile, and then come back to these after a lapse of time. Thanks for reminding me of this. Yuck, PB and mayonnaise? I do not like mayonnaise to begin with, but why with PB? I love French Toast with Knott's Berry Farm boysenberry syrup, but that is usually too expensive so I like to with mock maple syrup that I make using brown sugar and Karo's corn syrup.
Thanks for reading, Sweetie. Just use your imagination, when you make it again. French toast is pretty versatile, like cookies. Your only limit is what you have available.
Thanks for spicing up a traditional dish. I never even thought to experiment with French toast.
Thanks for reading Die'Dre'. Ha-ha, happy to be of service. If you were to hang with me for one week, you would never make any meal the same again. I view preparation instructions as "suggestions for where to begin."
I forgot to add this to the story, but I once made Banana French Toast for the family. I simply blended (on low) the spiced-up egg wash and a banana until smooth. It was a hit! I'm pretty sure that would work with just about any fruit.
mmmm Delicious! at least it sounds that way I must try this!
Thanks for reading, Multimastery. If you do, let me know what you think.
The banana version sounds great. I must admit to a bit of forgetfulness over the last 4 months with the constant medication. I forgot about the Hot chili choco drink, please accept my apologies four the last 3rd of the year,.
No apologies necessary.
Be careful, and wary, of all that medication. Search out alternatives... if at all possible.
I haven't had french toast for awhile. You have successfully motivated me to try some of your suggestions and make some soon. Nice Job!
Alright! Thank you, Steve, and thank you for reading. Let me know what kind you make, OK?
I think you cooked these for me when I ate at the IHOP in atlanta 1996?
Seriously!? They were that good? Good for IHOP. Thanks for reading, Funne.
C.W. yum my gang will be here for breakfast Sunday morning. I will try your recipe. I'll let you know what everyone thinks.
regards Zsuzsy
Thank you, Zsuzsy. I can't wait to their comments.
C.W. I had to give your recipe to my daughters father-in-law he went bonkers over the french toast. I added hazelnut coffee cream because I couldn't find your kind around here. I had sausage links, ham and bacon. My Granddaughters had Nutella a choc spread on theirs. I liked mine with home made raspberry jam. I'll need to go to the gym an extra few times in the next two weeks but it was finger&plate-lickin-good.
Thanks for sharing, it sure started out the day with perfection
regards Zsuzsy
Zsuzsy. I'm so glad your family, and you, liked it. I made this recipe once with hazelnut creamer and I agree, it's good. I think you could use pretty much any liquid creamer. I've had Nutella. I bought it for a chili hot chocolate recipe, but never tried it with French toast. It's a good compliment to the hazelnut creamer! I'm sure that was delicious.
Tell your daughter's father-in-law not to be afraid to experiment.
Thanks for the update.
this sounds great, I don't have a safeway anywhere near me though. I think you are a lot braver than I am because I don't think I could have tried the mayo and PB.
Any grocery store will probably suffice.
I will try almost anything once. Isn't that what life is all about... experiencing? When I traveled a lot and ate in a lot of restaurants, and it was a personal rule to - every time - order something I'd never had before.
There's a lot out there. I want to "taste" as much of it as I possibly can.
Thanks for reading!
I guess I'm just a chicken. If I find something I like I stick with it. I am so afarid I will order something I don't like and then will still be hungry. I don't get to eat out as much as I used to though, we only have 3 cafe's a pizza hut and a subway here and one of the cafe's is new. so not many choices. When we travel I usually seek out my favorite place and of course oreder the same thing as laways.
I used to work in a restaurant (until I was injured last month) and I'll tell you a secret: It is policy that if a customer is unhappy with a meal they will gladly (no spitting as long as you're nice about it) make you something else, no charge for the meal you did not like.
"The customer is ALWAYS right" is still very much followed in the food industry.
I'm kind of a non complainer, at least out loud anyway. Well I guess that only applies to food. I don't seem to have any issues when it comes to complaining about other things. I wonder why that is, that's kind of funny when I think about it. Maybe it is the fear of food retaliation. (I hope I spelled that right.)
I think you're right. But, you needn't be. I've seen times, rarely thankfully, where people come in who are complete ass-holes: Rude to their waitress, bitching about the food, etc, but they still get good service and good, spit-free food. I'm not saying all restaurants' personnel are this great, 'cause I've certainly experienced my share of lousy service, but not at this restaurant.
CW, I used your name in a hub I did, I hope you don't mind. You can check it out here.
You did? Thanks! I will definitely check it out.
Ok, you got me hungering for french toast tomorrow morning!! CW where on earth have you been!??
LG, please let me know what your family thinks of the recipe... I'm curious.
My recipe hubs just get constant good scores... it's funny!
It's just going to be me on Sunday mornings. I will let you know though!!
OK.
We be playing tag!! lol
OK... I'm going to bed now...
I did forget to tell you how it turned out. I couldn't find the creamer so I just used milk, but it was delicious that way too. If I ever find that creamer I wil get it and let you know how it goes then.
Thanks, Lady. If you can't find the creamer I used in this recipe, go with another flavor that sounds or looks good to you. The cool thing about recipes is that they're not written in stone. I'll follow a new recipe's directions exactly the first time, but from then on I'm constantly experimenting and trying new things. I think any of the new Italian flavors that International Delight has out would be delicious in French toast.
Throw caution to the wind!
Yes I do the same with my fudge. I followed the recipe to the letter and now I experiment with different flavors and such. I learned this on one of the cooking shows on Food Network.
French toast? I love it. I think the French call it "pain perdu," which translates as lost bread. Instead of peanut butter, I use tahini (sesame butter), which gives a nutty flavor, not as sweet as some peanut butters. I first had it that way at Julia's 14 Karat Cafe in Seattle. Great hub!
-Lady, good for you! I've always done that... don't know where I learned it from. I just like to experiment and try new things.
-Minnow, really? Wow, I thought I made it up. ...Funny, eh? "In all the world, I am the first one to put peanut butter on French toast." Sesame butter sounds good. I bet cashew butter would be good, too.
Thanks for checking out the hub.
nice ideas
Thanks, Lgali.
French toast - Very disturbing!
Paraglider says:
16 months ago
That sounds great - I must give it a try. The first time I tried making french toast as a student, I succeeded in sealing both sides, after which the bvgger inflated itself like a football. I still ate it though. Students do!