how do you make french toast ?

Answer 1

well you take a couple of eggs 2-3. add just a 1/8 c. of milk to it and i like to add cinnamon and sugar too. combine this in a bowl and take your bread and dip both sides in it, till covered. Put the bread in a pan on the stove and brown one side , flip and brown the other.

Answer 2

Frugally Delicious French Toast

6-8 slices of
2 large eggs
1/2-1 cup milk (I never measure it, just add the milk until the mixture becomes a light creamy yellow. You don't want it too watered down, and you don't want it to be too eggy either.)
2 tsp. sugar
1 tsp. ground cinnamon
Butter and syrup
Powdered sugar, if desired

Heat iron skillet or griddle pan to medium-high heat. Coat pan, if needed, with cooking spray or a dab of butter or vegetable shortening. In a wide open bowl (I use a large cereal/soup bowl), lightly beat the two eggs and add milk, blending well. Stir in the cinnamon and sugar, as desired, and add a pinch of salt if you'd like.
When the skillet is heated through, dip one slice of bread in the egg mixture, coating both sides. Place the coated bread on the hot skillet and repeat with as many that will fit, our family-sized griddle will hold 8 slices.
If you can only cook two at a time in a pan or skillet, just re-stir the egg mixture before each dipping. Cook each piece of toast until lightly browned on both sides, and the egg coating looks fully cooked.
Place the French toast on plates and serve warm with butter and syrup. You can also dust them with a little powdered sugar for a frugally elegant touch!

Answer 3

Berry French Toast:

This dish is great for lazy mornings when you don't feel like standing at the stove. Egg-rich French toast bakes atop a mixture of sweetened berries.

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preheat oven to 350°.

Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

Yield: 6 servings

Answer 4

Easy if you mean the food:
1. Any bread, especially good a few days old
2. soak in egg mixed with about 2 Tablespoons of milk per egg.
Put any seasoning in the egg mixture,
....cinnamon or just plain,
Turn and soak each side, be careful when you remove it, use a flat spatula so you don't break the bread.
3. Spray the pan with Pam or substitute.
4. Fry according to how brown you wish it to be.
5. Serve with syrup, Karo or sugar free.

If you mean, how to make French people toast....
......Call them German, and they will be Toast!!! LOL

4. Cook on each side.

Answer 5

I take 2 eggs and beat them together with about 2 Tbs. of milk, then I add 1/2 tsp. vanilla and 1/2 tsp, cinnamon and a pinch ( between the thumb and pointer finger) of sugar, dip bread slices in the mixture and cook in a skillet that has been warmed on med. heat
with a little oil in it, brown on both sides. Butter toast while hot and serve with maple syrup.

Answer 6

French Toast

1 loaf French bread – cut into 1 inch slices
6 large eggs **
1 ½ cups milk **
1 cup light cream or half and half **
1 teaspoon vanilla **
¼ tsp cinnamon **
¼ tsp nutmeg **

** mix all together in bowl.

Butter 9 inch square baking pan. Overlap slices of bread. Pour egg mixture over bread slices and refrigerate overnight.


¼ cup melted butter
¼ cup melted margarine
½ cup firmly packed light brown sugar
½ cup chopped walnuts
1 tbsp light corn syrup

Preheat to 350 degrees. Combine butter, margarine, light brown sugar, chopped walnuts, and corn syrup. Mix well. Spread over bread. Bake for 40 minutes.

Answer 7

2 large eggs, a large splash of milk, alot of cinnamon and a dash of vanilla in a bowl. wisk it all together and throw some bread in it. Make sure all bread is covered then throw it in a hot skillet flip when side is cooked. Top with butter and syrup. It is better if the bread is not fresh. I usually try to remember to leave it out for awhile. Sorry I don't measure I only eyeball it.

Answer 8

FRENCH TOAST

1 stick (1/2 cup) unsalted butter, cut into bits
8 large eggs
4 cups milk
2 tablespoons vanilla
2 tablespoons dark rum
1 loaf challah (about 1 pound), cut into 1-inch-thick slices and ends discarded
4 cups corn flakes
cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon
Accompaniments:
maple syrup of whipped cream
pecans and/or berries




Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes. Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.

Preheat oven to 250°F.

In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven. Cook remaining slices in remaining butter in same manner.

Sprinkle French toast with cinnamon sugar and serve with accompaniments.

Makes 8 Servings.

Answer 9

Take eggs, a little bit of milk-mix them well together.
Take frying pan, melt some butter/margarine.
Take slices of bread soak in the eggs/milk mixture and put on hot frying pan.
Cook about 2 mins each side.
When ready to serve put on top some cinnamon/powdered sugar.

Answer 10

Stuffed French Toast with Raspberry Sauce

(4 servings)

FILLING:
3/4 cup ricotta cheese 1 package (3 ounces) cream cheese -- at room temperature
1 teaspoon almond extract
2 Tablespoons sugar
1 loaf French or Italian bread cut in 1 1/2-inch slices
8 eggs 2/3 cup half 'n half
1 Tablespoons butter


SAUCE:
1 package (10 ounces) Deluxe Red Raspberries - thawed and drained (reserving juice)
1/2 cup sugar
2 Tablespoons raspberry jam
In medium bowl, combine ricotta, cream cheese, almond extract and sugar; stir until well blended.

Make a pocket in each bread slice by cutting through center of top crust down into bread to within ¾-inch from edges, being careful not to cut through sides.

Fill pocket with 1 to 2 tablespoons filling. Repeat with remaining bread slices.

In medium bowl, whisk together eggs with half 'n half until well blended. Dip each side of bread into egg mixture until well coated.

Melt butter in large skillet over medium-high heat. Place bread slices into skillet and fry both sides until golden brown and filling is warm, about 6 to 8 minutes.

In medium saucepan, combine reserved raspberry juice and sugar; stir in raspberry jam. Bring raspberry mixture to a boil, then lower heat and simmer for 7 to 8 minutes,allowing mixture to slightly thicken. Remove from heat and stir in raspberries.

Serve warm over french toast.

French's Toast

6 eggs
6 Tbsp. milk
1/2 tsp. salt
pepper to taste
several drops vanilla
12 slices white bread, with crusts
butter for cooking

In a mixing bowl combine the eggs, milk, salt, pepper and vanilla with 3 Tbsp. water and beat lightly. Dip the bread slices into this mixture, one at a time, making sure both sides are well coated. Let the excess drip off.

In a heavy skillet with an generous amount of very hot melted butter brown the toast well on both sides. Serve hot with maple syrup, honey, sugar, jam or dessert sauces. (Serves 6).