French Toast?

Question

Can someone give make me the recipie to make frenc toast? How hot are you supposed to make the grease?

Answer 1

Whisk eggs, milk, cinnamon and a touch of vanilla. Dip your bread in mixture, turn it to get the other side covered then fry in lightly buttered pan on medium heat. Don't let your butter get too dark or it will burn and your french toast will taste nasty.
Flip when lightly browned on first side. Sprinkle with powdered sugar or maple syrup. Ohhhh, I'm hungry now......
Enjoy your breakfast!

Answer 2

For two slices of French toast: 1 egg, approximately 1/3 cup of milk or cream (i prefer cream), pinch of salt, 1 teaspoon sugar and a dash of cinnamon. Mix these ingredients together. Soak the bread into the mixture but do not let it sit very long as it will be very soggy. Just make sure the bread is coated well. In a skillet, heat a small amount of oil. You don't need a lot of oil. Just enough to fry the toast but not cover it. Use medium heat as you want the toast to cook thru and yet not burn on the outside.

Top with butter, powdered sugar and/or syrup.

Enjoy..OOPS forgot to tell you to put a dollop of vanilla in the mixture.

Answer 3

I have an over night recipe. I don't know if you would like that or not. It is better for you since you don't use grease. Would you like it? 4eggs 1/2 c milk 1tsp vanilla 1/4 tsp baking powder. Mix all together, pour into a 9/13 baking dish add 10 pieces of french bread, cover refrigerator overnight. remove cover bake at 400 deg for about 20 min.

Answer 4

you've asked the question twice and i don't understand what you mean by grease.

so i will continue my other answer to say that you tun on your skillet/frying pan/whatever to about medium high or so and you place butter on it/ you can even use no stick spray if you really want. But butter tastes much better. that's all the fat you are going to need. the milk and egg mixture can be right from the fridge. it doesn't have to be hot at all.

Answer 5

take some nice thick bread of your choice, mine is sour dough, and coat both sides with beaten eggs in a bowl.... over medium to medium high heat in a skillet coated with cooking spray brown each side nicely, do not over flip as this will flatten the "fluffiness" out of the bread. serve with real butter and maple syrup...very simple and simply the best. you don't want to use grease....makes the toast too heavy. and don't "soak" the bread in the beaten eggs, just a real quick coating and onto the skillet it goes. enjoy!

Answer 6

Cecilia's receipe is a good one. You could also add a dash of vanilla extract. You want to pre-heat a non-stick griddle to about 425-450. You want it to brown quickly so it does not stick.

Answer 7

mix 2 eggs, some milk, sugar, and cinnamon in a bowl, then dip the bread in and put on the frying pan... easy and yummy!

Answer 8

Here's a couple different recipes I've use to make French Toast. They're soooo yummy and I hope they work out for you!

Original French Toast

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Stuffed French Toast

1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/2 tsp. ground cinnamon
12 slices whole wheat bread
1-1/2 cups sliced strawberries
4 eggs
1/2 cup fat free milk
2-1/2 cups POST HONEY BUNCHES OF OATS with Cinnamon Clusters Cereal, coarsely crushed
3/4 cup maple-flavored or pancake syrup

PREHEAT oven to 450ºF. Combine cream cheese spread and cinnamon. Spread 1 Tbsp. of the cream cheese mixture onto each bread slice. Cover half of each bread slice with strawberries; fold bread in half to enclose strawberries.
BEAT eggs and milk with wire whisk in shallow dish until well blended. Dip stuffed bread slices into egg mixture, then in cereal, turning to evenly coat both sides of each bread slice with cereal. Gently press cereal into both sides of bread to secure. Place on lightly greased or parchment paper-covered baking sheet.
BAKE 7 to 9 min. or until golden brown. Serve warm with syrup.

French Toast Casserole

1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups)
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed
8 eggs
2 cups milk
1/2 cup maple-flavored or pancake syrup
1/2 cup PLANTERS Pecan Pieces

PLACE bread cubes in greased 13x9-inch baking dish; top evenly with the cream cheese.
BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight.
PREHEAT oven to 375°F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.

Answer 9

I use eggs, lots of black pepper, fairly hot pan, cook each side until golden brown.

Yum!