french toast and syrup

Subject: RE: french toast and syrup
From: Q (Frank Staplin)
Date: 18 Jul 07 - 03:32 PM

Always was able to get apple butter in Illinois, Oklahoma, at the groceries.
I have bought it here in Alberta in the 'organic' section (made by Eden Foods, Michigan).

Subject: RE: french toast and syrup
From: GUEST,BatmanMMX
Date: 17 Jul 10 - 02:37 PM

PoohBear! Are you from NC?   I'm from Boston and I spoke with a poohbear a lot back in 1997.
Was that you?

Subject: RE: french toast and syrup
From: WalkaboutsVerse
Date: 17 Jul 10 - 03:07 PM

In agreement with those over the pond, peanut butter and jam on toast.

Subject: RE: french toast and syrup
From: Q (Frank Staplin)
Date: 17 Jul 10 - 04:50 PM

Dip for French Toast benefits from a teaspoon of pure vanilla extract. We add extra egg to the usual recipe of eggs, cream or milk (For the diet conscious, 2% works well) and cinnamon. Maple syrup, of course, warmed.

(We have a couple of stores that stock liter jugs of the pure maple syrup, much cheaper than the smaller containers).

Subject: RE: french toast and syrup
From: kendall
Date: 17 Jul 10 - 08:19 PM

"And don't skimp on the pate'" (Mr. Creosote)

Subject: RE: french toast and syrup
From: Rapparee
Date: 17 Jul 10 - 10:46 PM

My grandma, who taught me her French Toast recipe, would have used ME for batter if I hadn't put pure vanilla extract into the mix.

Subject: RE: french toast and syrup
From: Maryrrf
Date: 17 Jul 10 - 11:30 PM

Hmmm just checking the threads before going to bed and I think I know what's for breakfast tomorrow morning. No maple syrup though - I'm not that fond of it and there's none in the house. I usually have French toast just 'as is', although I have been known to sprinkle it lightly with sugar and cinnamon.

Subject: RE: french toast and syrup
From: mousethief
Date: 18 Jul 10 - 12:34 AM

My daughter and I like to drench french toast in butter and then put on powdered sugar until you get a kind of buttercream frosting effect going on. Yum.

Subject: RE: french toast and syrup
From: Joe_F
Date: 18 Jul 10 - 11:18 AM

Sour cream always. On top of that, on successive pieces, jam, marmalade, cinnamon sugar, honey, and (for dessert) maple syrup.

Subject: RE: french toast and syrup
From: VirginiaTam
Date: 18 Jul 10 - 04:39 PM

I mix a little cinnamon into the egg and milk mixture dip the bread and fry in butter. No sugar or syrup needed.

Well I used to. I am on no bread, no pasta diet now. sigh... Good grief I am hungry.

Subject: RE: french toast and syrup
From: McGrath of Harlow
Date: 18 Jul 10 - 07:06 PM

Marmite

Subject: RE: french toast and syrup
From: Monique
Date: 19 Jul 10 - 01:13 PM

Spread strawberry jam, then sugar on top and broil it.

Subject: RE: french toast and syrup
From: Q (Frank Staplin)
Date: 19 Jul 10 - 01:22 PM

Monique, that would re-cook the egg content of the mix that saturates the bread.
Seems to me that would "hard-broil" the egg, to coin a word.

Subject: RE: french toast and syrup
From: SINSULL
Date: 19 Jul 10 - 01:34 PM

Red Currant Jelly
YUM

Subject: RE: french toast and syrup
From: Q (Frank Staplin)
Date: 19 Jul 10 - 02:02 PM

SINSULL, we sorely miss the red current bushes we once had.

Some posters here don't know how French Toast is made (and it may not have originated there; I don't know 'who done it').

Our Recipe:
Four large beaten eggs
1 cup 2% milk (or a little more)
1-2 tablespoons sugar
Teaspoon cinnamon
Teaspoon pure vanilla extract
Whisk in a large bowl.
(I have an extra egg and milk, etc. on the side in case additional mix is needed).

Slice day-old French or Sourdough bread, 1 inch thick

Dip bread slices in the mix until well soaked and transfer to the hot skillet with a spatula. The large skillet, at medium heat (or slightly less) contains two tablespoons melted butter.

When bottom of bread becomes golden brown, flip over and brown top as well. As slices are cooked, more butter is added to the skillet.

We have plates heating in the oven, one on which to place the cooked slices as they are taken from the skillet, two for the table.

The maple syrup (or other) should be warm.

Serve with crisp bacon.

Toast with a topping it is not. The word 'toast' is misleading.

Subject: RE: french toast and syrup
From: Monique
Date: 19 Jul 10 - 02:04 PM

Q, I really don't know what it would do, I just remember a friend making pain perdu for an afternoon snack once, she'd beaten eggs, milk and sugar, she'd dipped the bread, fried it in butter, then she'd spread strawberry jam and sugar and broiled it just the time the sugar would caramelize on the jam and we all remember her pain perdu as really yummy. It was 27 years ago when we were young and slim!

Subject: RE: french toast and syrup
From: Monique
Date: 19 Jul 10 - 02:07 PM

P.S. I suppose it can be done "the modern way" = using a blowtorch as they do to caramelize the top of crème brûlée.

Subject: RE: french toast and syrup
From: Q (Frank Staplin)
Date: 19 Jul 10 - 06:32 PM

Yes, Monique, now I know what you mean; that high heat to caramelize the sugar. The word 'broil' threw me, but I don't know what one would call it.
I guess the origin is French, with pain perdu.

And I wish I could correct my recipe; it should have a tablespoon or two of sugar with the egg, milk, etc.

When you get old, eat to enjoy, the heck with diets!

Subject: RE: french toast and syrup
From: Maryrrf
Date: 19 Jul 10 - 09:41 PM

This has me thinking about that other delectable, easy to make breakfast treat - cinnamon toast. Spread bread liberally with butter, sprinkle with sugar and cinnamon, put under broiler till the topping is bubbly - pure heaven!

Subject: RE: french toast and syrup
From: Bill D
Date: 19 Jul 10 - 09:48 PM

" sprinkle with sugar and cinnamon"

My mother put the sugar on pretty thick....then 'sprinkled' with cinnamon..

I am spoiled, and can't eat it without about 1 1/2-2 teaspoons sugar a slice.....so I fix it seldom.

Subject: RE: french toast and syrup
From: jeffp
Date: 19 Jul 10 - 09:59 PM

My mother would toast the bread first. We also kept a jar of cinnamon and sugar premixed in the pantry.

Subject: RE: french toast and syrup
From: PoppaGator
Date: 20 Jul 10 - 09:41 AM

Very enjoyable re-reading of this old thread.

Since I last posted, I have found a new Steen's product in local (New Orleans) supermarkets. They call it "golden syrup," although I'm sure it is not at all like the Australian product of that name.

Regular full-strength Steens Cane Syrup is thick and dark brown, with a strong taste of molasses, and has recently become available in dark brown bottles as well as the time-honored yellow tin cans. (The label on the new bottle is yellow & looks just like the familiar can.)

Their new product is lighter in color and thickness; I was hoping it would be simply a more-refined variety of straight cane syrup, but it's a blend of cane and corn syrup, albeit NOT "high-fructose" corn syrup*.

When I was a kid, I'm pretty sure that the moderately-priced "pancake syrup" products were blends of cane and maple syrup, whereas nowadays they're all based upon corn syrup, usually high-fructose, with a little maple flavoring (probabbly artificial)..

I had been hoping that I could make my own economy-blend of maple and cane syrups using the new Steens Golden, before I learned that Steens was adulterating their cane product with corn syrup. Oh well...

*Karo brand syrup is a well-established old-time USA product, and is straight corn syrup, sold in two or three different "weights." It's mentioned in a lot of recipes. It's been around so long that I imagine that it is NOT genetically engineered or laboratory-enhanced, which I think may be the case for the "high-fructose" syrup of recent vintage.

Subject: RE: french toast and syrup
From: Bat Goddess
Date: 20 Jul 10 - 10:30 AM

High fructose corn syrup is different from regular corn syrup. HFCS has gone through a process in which the glucose has been converted to fructose and then mixed back into corn syrup. And, of course, here in the US over 85% of HFCS is genetically modified. Anywho, the end product is sweeter and cheaper than sucrose (table sugar).

I have a LOT of objections to it and avoid it as much as possible. Besides turning off the part of your brain that tells you when you've eaten enough, it doesn't TASTE as good as real sugar. I prefer to ingest real sugar, but in moderation.

Of course, most people today don't remember when soda was sweetened with sugar and sold in glass bottles. Yet another reason I seldom drink soda -- today's product is boring, too sweet, has less variety available and doesn't taste as good as it did in the '50s and '60s.

Linn

Subject: RE: french toast and syrup
From: Rapparee
Date: 20 Jul 10 - 10:46 AM

I try not to use granulated sugar, EXCEPT for raw washed cane and demarrara (I'll make an exception for specialty sugars such as powdered.) Syrup: we have pure maple and agave nector in the house, as well as honey. I'd also use molasses and I have used sorghum.

By the way, try french toast made with brioche instead of your favorite bread. You'll be glad you did.

Subject: RE: french toast and syrup
From: PoppaGator
Date: 27 Jul 10 - 05:06 PM

Mmmmm, brioche!

The problem with using that stuff for pain perdu is keeping ANY aside to go stale...