A pretty common sense tip, but one I hadn't explored until recently.
The batter is pretty standard across all recipes I've read- make sure you use real vanilla and you can't go too far wrong.
The key to great French Toast is the bread.
Get yourself a nice big handmade crusty baguette, or long crusty loaf.
Let it sit out until it's nice and stale.
Saw it into thick slices and use thosefor your French Toast.
The difference this makes cannot be overstated.
You're supposed to use the bread left over from the night before, but that's never been realistic for me....give me a crusty loaf and some cheese or butter and it's good night, sweet prince. I have to buy a loaf special and have the little lady hide it from me. =/
do you have a recipe without eggs?
ReplyDeleteI've never had occasion to look for one....I'm sure they must exist though.
ReplyDeletelet's visit Google....
Yah, looks like there are some out there. The one that calls for silken tofu looks pretty decent...I know you can make a tasy pudding out of that stuff, no reason it shouldn't coat stale bread well enough. =D
any idiot can visit google... I've heard so much about the baxie culinary skills that I was looking for some first-hand knowledge from the boxing baker.
ReplyDeletebtw, whave you ever read 'near a thousand tables.' Kind of a breezy food read. Bookworm in the family liked it.