I usually get at least 2 slices of soft oatmeal bread per one egg of batter. And I only let it soak for maybe 30 seconds at the most on each side.

It seems to be the consensus to use vanilla, or cinnamon with

My simple recipe is just to use 1/4 cup milk for each egg used. I use about 1t vanilla per 4 eggs

You could use this FT method - and then..........WalMart sells a cinnamon swirl bread in their deli/bakery section - it's a firmer bread and the slices are a little thicker.........I've done that before and it was really yummy!!!

Missy, I wasn't going to answer any more recipe hints, tips, or ideas...but when you said you let the bread soak for 30 seconds, I thought, whoa! Thats a long time, to me. I just slap it in there, and quickly turn it over, and out. No waiting at all. Otherwise, I knew it would get really soggy. Correction, feel it would get really soggy. I don't want to come off sounding like I am criticizing you at all.

Thanks for the tip,
OD

So many good suggestions! I think that your old recipe is basicly a good one, but as others have said, leave out the salt- it's not needed and cinnamon or nutmeg really makes the flavor of the french toast. The bread I prefer to use is called Texas Toast. That's not a brand name, it's a loaf of white bread that is extra thick sliced and various brands have it. The chunkier slices hold up better. I don't let the slices soak long at all; just a few seconds on a side to coat and I add more cinnamon to the egg mixture as needed.

Something to keep in mind is the longer you leave the bread soaking in the egg mixture, the "gooshier" it will be. And you're right, that might be too much milk. I kind of just "eyeball" it when I make French toast, but I don't think I use that much milk per 2 eggs. As someone said add cinnamon or nutmeg or cloves or vanilla (Or any combination thereof).

dancing pecan

We don't use a recipe either. I'd say we use about an eighth to a quarter cup of milk per egg. Then we add a good sprinkling of nutmeg.

Now, if you really want to gild the lily, try stuffed french toast.

Take your bread of choice (ours is cinnamon swirl) and spread cream cheese on one side. Sprinkle the cream cheese with a little confectioner's sugar (you could also mix in a little sugar before you spread it on the bread). Next, add a layer of your favorite fruit; strawberry slices, berries, apples or whatever you like. Make sure to leave a margin of cream cheese around the outside edge and then take another piece of bread to put on top. The cheese will keep the two slices stuck together. Then, dip in the egg mixture and cook as usual. Breakfast nirvana. :)

Lol, SG, and how many calories are in that mixture? ha. I don't count calories, should, but don't. I just thought it sounded so ooey, ooey, good, and wondered. Forget I asked, let's not go there. ;-)

HA, definitely best not to ask! ;-)

I agree with the previous posts. Don't let the bread soak. It'll tear up. DOn't add salt, but add vanilla and cinnamon. Yummy. Now gotta try that PB&J!!! sounds sinfully delicious!!!

I make french toast with a croissant filled with cream cheese and preserves or chocolate spread. Mmm good.

Mmmmmmmm... need to try croissants, now!!

Definitely need a yummy! button on this board =o)

FWIW, I prefer to use stale bread for French Toast (FT), simply because it "soaks" less and coats the slices better. Any-who, that's what my mom taught me.

If I have only fresh bread I'll set enough individual slices out on a couple of paper towels, to dry while I prepare the stove, pan and batter. I find I get better FT with stale bread and only a little milk, say a 1/4-1/3 C. to 4 or 5 Lg. eggs*, enough for 12+ slices of FT: drop-turn-throw in pan. (*Mom's school of measure: about "that much" :p)

A camp/college chef, with whom I used to work, also taught me to use clarified butter on the griddle, and to dust a little cinnamon/sugar mixture on the FT while cooking. :-D Working with him, we cooked then for ~400 folx but IMHO, frying pans work just fine for the family.

Off topic and with no apologies: I prefer my FT (and pancakes) with real Maple Syrup. "Brown-&-Sticky" (Mrs. B's/Log Cabin, et c.) just don't cut the muster with me. Lacking real Maple Syrup, then jam, jelly or marmalade substitutes nicely. Failing all that, then just plain with butter -- and butter is what margarine wants to be -- but ain't... ;)

Guess what's for b-fast tomorrow? And I think we have "potato bread" in the 'frige, too. YUM!

Who's going shortly to set a 1/2 loaf of bread out on the side board. YMMV,
Connfederate

sounds good too!!! Now I'm hungry again!!!

FWIW, I prefer to use stale bread for French Toast (FT), simply because it "soaks" less and coats the slices better. Any-who, that's what my mom taught me.

Now, that is what I was asking about using toast instead of fresh bread. Just seems like it would soak up better but not become soggy. Just toast the bread in the toaster lightly and you are good to go. Wouldn't take long for only two of us.

I love the pure Maple Syrup, but it is a treat to get it, since it is more costly. Have added fresh strawberries, or bananas on top of the FT before, but never thought about using jam, or jelly. Will try that next time.

Good tips there Confederate, thanks.
OD

Applesauce, either cold with enough lemon juice to give it a lemony flavour, or warmed with cinnamon added, is nice on French Toast as well. :)

dp

but when you said you let the bread soak for 30 seconds, I thought, whoa! Thats a long time, to me. I just slap it in there, and quickly turn it over, and out. No waiting at all. Otherwise, I knew it would get really soggy. Correction, feel it would get really soggy.

It must be all in the bread then. I just had to make some french toast yesterday for breakfast since all the talk about it. I don't use a recipe, but I did pay more attention to what I was doing, and I probably let the bread soak on each side for maybe more like 15 seconds or so. I use a soft oatmeal type bread though. Not as soft as regular white bread. Mine comes out kind of like a bread pudding like french toast, but it's still in sliced form. Hard to describe. And I cook low and slow so it cooks all the way through and doesn't burn outside. I use butter in the pan. Maybe I'll just have to write down what I do so I can be more efficient at explaining.

I have thought about PB&J sandwiches done up like French Toast all weekend and I don't have any eggs or milk. I just went to the grocery store yesterday, so I guess I'll have to stop again today!! Gotta have one!

Yesterday at a restaurant I had cinnamon roll French Toast. It was an actual cinnamon roll cut in half and then dipped and fried like french Toast. it was very Tasty!!!!

~Aurora

Applesauce, good call! :-D

Connfederate

You guys are killin me! ;0(

Camp Fire Lady
who is on a diet *poo*

Make a peanut butter and jelly sandwich and cook it as you cook French Toast.

I am SO gonna try that!

:) MM

I make french toast with a croissant filled with cream cheese and preserves or chocolate spread. Mmm good.

You had me at Cream Cheese!

:) MM

I did this for supper tonight and it was yummy! My whole family liked the sandwiches!!

Wait a minute! I've been away and am just skimming through posts. What's this about cooking PB&J?!!! =)

I hear you have been hanging out with the toaster.......

And toasting in the So Cal sunshine too! =)

Wait a minute! I've been away and am just skimming through posts. What's this about cooking PB&J?!!! =)

PB&J is good stuff! Toasted ,french toasted, on white or wheat, and even as a trail name!

All of you sure are making me hungry with this talk of French toast! When I demonstrated for the Pampered Chef I made a recipe for Bananas Foster French Toast. No idea where the recipe is now; but the ladies really liked it at my Sunday morning shows! Terrio--having coffee WITHOUT French Toast :(

Ok so I just downloaded a new app for my itouch.... Bettycrocker cookbook (way cool by the way) and with all this toast talk I had to do a search just to be curios...... OH YUM I think I could make it every day and have a diff kind!