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Requested by:

Photo by ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Kenosha, Wisconsin, USA
ibbz is looking for: (5 recommendations)
Anybody know of a no fail french toast recipe? Mine never seems to be as crisp as I would want. TIA for any help. Oh, stovetop only recipes.

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Last updated: Jan. 18, 2013 9:37 am
Posted: Jan. 18, 2013 7:22 am
 
Commented by: Mike Harvey, daPITA
Jan. 18, 2013 7:49 am
Good, morning ! I cooked french toast in my waffle cooker. It was not nearly as soft but it was crispy only in the area that the cooker pressed. The guests thought the presentation was very strange but the texture pleased them.
 
Commented by: Lilcat
Jan. 18, 2013 8:00 am
When I make it I do not soak the bread very long, the egg/milk mixture does not have to saturate it. I also have the pan on medium heat and the butter should be bubbling before the toast goes in. Hope this helps.
Comments:
manella
Jan. 18, 2013 8:02 am
I do the same as Lilcat,and i add a dash of cinnoman.
 
manella
Jan. 18, 2013 8:26 am
Forgot to add i use either a loaf of French,or Italian bread,cut about 1 inch thick.
 
Lilcat
Jan. 18, 2013 8:33 am
Well said manella. I also use a crusty bread and cinnamon. Sometimes I put almond or lemon extract in there to change it up.
 
manella
Jan. 18, 2013 8:51 am
Lilcat i will have to try the almond or lemon extract next time i make it.Thanks for the tip.
 
Commented by: Greg Summers
Jan. 18, 2013 8:04 am
I like to use either a really soft Italian or Challah loaf from the bakery. I also combine in a shaker powdered sugar and cinnamon. Adjust to your taste, but I go about 4 tablespoons sugar to 1/2 tsp cinnamon. Cut your bread on the bias about 3/4 inch thick. Heat a skillet to about medium and use margarine...be careful and watch your heat...if it smokes, its too hot. Dredge the bread in a mixture of 4 large eggs and 1 cup milk and 1 cup half and half. Add a teaspoon of pure vanilla extract. Once you place your bread in the skillet, use the shaker on the uncooked side liberally....once you flip, use it on the cooked side. Flip once more to caramelize the previously cooked side....This will get it pretty crisp and have a wonderful flavor. If you have any questions, let me know. This is ALWAYS a big hit with family and guests.
 
Recommended Recipe:
Photo of: Fluffy French Toast

Fluffy French Toast

Submitted by: Bonnie 
This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make! 
Recommended by: the4taals
Jan. 18, 2013 8:33 am
my kids love this recipe
Comments:
Jan. 18, 2013 9:37 am
If you want crispy, and delicious, press it in crushed Frosted Flakes after the egg mix, the toast in the butter in the pan..I said delicious, not diet.
 
Commented by: ibbz
Jan. 18, 2013 9:36 am
ty everyone for great ideas and recipes!
 
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