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#1 (permalink) |
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Banned
Join Date: Dec 2005
Location: Surrey BC
Posts: 1,693
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French Toast
Incase anyone doesn't know how to make it,
![]() I use organic eggs, milk and butter. 100% whole wheat bread. 1) Mix up eggs, milk and beat 2) dip bread into egg wash 3) fry in a well heated heavy pan, so your food don't burn Top with butter, syrop yum! |
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#2 (permalink) |
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Indian Summer never ends
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I stayed with a friend some years ago, and her family put peanut butter on top of the french toast, then smothered it in maple syrup. I tried it - and to this day I can't eat french toast without peanut butter. The peanut and maple flavors really compliment each other.
I also add a dash of cinnamon to the egg wash.
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"Unconquered, unconquerable!"
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#4 (permalink) |
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Northerner in Florida
Join Date: Dec 2006
Location: Tampa, FL
Posts: 88
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I like mine with cinnamon and a dash of nutmeg. If you want to get fancy, you can blend a banana and put it in the egg wash.
My wife likes to use lemon juice, and no cinnamon.
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J.L. Benet |
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#6 (permalink) |
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Northerner in Florida
Join Date: Dec 2006
Location: Tampa, FL
Posts: 88
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You need thick bread, like Texas Toast. Put a slit in the bread, squeeze in your filling (a pastry bag helps with this. Smoosh it back down, put it in the egg wash, and fry as normal. You could also make it with two slices of regular bread. Put the filling inside, put in the egg wash, and fry like a grilled-cheese sandwich. A hobo-pie maker might be good for this. It won't look as nice as IHOP's, but theirs are pre-made with the filling inside.
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J.L. Benet Last edited by J.L. Benet; 01-04-2008 at 08:28 PM. |
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#7 (permalink) | |
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Banned
Join Date: Dec 2005
Location: Surrey BC
Posts: 1,693
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Quote:
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#8 (permalink) |
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Teenah's Too Cool
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IHOP's stuffed French Toast sucks. I had some in a nice restaurant in Nashville once and nothing can compare.
I like slicing French Bread and really soaking it in the beaten eggs (sweetened with a little sugar or Splenda), and then sprinkle with powdered sugar! Mmmm, mmmm...think I'm gonna have to make some now.
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