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(Deadspin)   How To Make French Toast: a guide for people who are not insane   (deadspin.com) divider line 99
    More: Spiffy, making excuses, Pat Sajak, nutmeg, hot stove  
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10220 clicks; posted to Main » on 13 Oct 2012 at 2:55 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-13 04:16:45 PM  

teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.


Win.
 
2012-10-13 04:17:08 PM  

Rufus Lee King: Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Naw, to each his own. What do you make powdered milk out of, though?


When I say we aren't dairy people I just mean we don't use fresh dairy that much and thus don't usually have it "in stock" to make yummy French bread. Powdered milk works in a pinch if the recipe isn't dependent on the milk (cornbread?). The more simple the recipe, the more likely it is to matter to not sub ingredients. We have stale bread and eggs, but if the milk is key we shall be French-toastless tommorow.
 
2012-10-13 04:22:22 PM  
real maple syrup makes for the best freedom toast.
 
2012-10-13 04:26:03 PM  
Step 1: Put on German uniform.
Step 2: Invade France
Step 3 They surrender all their French Toast
Done.
 
2012-10-13 04:26:05 PM  

hogans: [www.kitchencollection.com image 300x375]

I'd rather have Belgian waffles. Since the iron cooks both sides at once, it's also faster.


Prosciutto hash waffles, kale, egg
 
2012-10-13 04:26:49 PM  

Puffwamcdooey: Rufus Lee King: Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Naw, to each his own. What do you make powdered milk out of, though?

When I say we aren't dairy people I just mean we don't use fresh dairy that much and thus don't usually have it "in stock" to make yummy French bread. Powdered milk works in a pinch if the recipe isn't dependent on the milk (cornbread?). The more simple the recipe, the more likely it is to matter to not sub ingredients. We have stale bread and eggs, but if the milk is key we shall be French-toastless tommorow.


If you can use skim milk, you might as well substitute powdered milk. Although, yogurt might be a better substitute since it has the creamy texture...that actually sounds pretty good...the problem would be how much it soaks into the bread, might need to be thinned with some re-hydrated powdered milk anyway, just hopefully not too much.
 
2012-10-13 04:28:43 PM  
I use croissants instead of toast. Just slice 'em in half, toss them in custard, and pan fry in butter. Add maple syrup and lots of bacon.
 
2012-10-13 04:43:42 PM  
One word: Cointreau

Yum!
 
2012-10-13 04:54:48 PM  

MoronLessOff: teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.

Win.


Goddamn it. I hate typing on a tablet.
 
2012-10-13 05:01:52 PM  

teeny: MoronLessOff: teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.

Win.

Goddamn it. I hate typing on a tablet.


But it worked out so well!
 
2012-10-13 05:13:14 PM  

Coco LaFemme: The boyfriend makes the most amazing French toast I've ever eaten. He uses challah bread, sometimes raisin challah, which is twice is good. He whips eggs, cream, cinnamon, vanilla, and a little bit of sugar, dunks the bread in and lets it soak up, then cooks them on a griddle. I grew up spreading jam on my French toast rather than syrup, so while they're still really hot, I put a little blackberry or raspberry jam on it, and I am good to go.

He also makes a great Monte Cristo sandwich, too. No raisin challah for that, but still. I love that I love a man who can cook.


Panettone bread also makes for the yummy
 
2012-10-13 05:13:48 PM  
This article is bad and you should feel bad for submitting it.

If anyone doesn't know how to make French toast, then they need to stay the f♥ck out of a kitchen. Adding really strained, trying-too-hard jokes doesn't make this simple task any more entertaining to read about.

Ugh. At least I can credit subby for pointing out a blog I should avoid in the future.
 
2012-10-13 05:17:44 PM  

mbillips: IHOP doesn't serve real syrup. You can get various flavored of high-fructose corn syrup there, but they all suck.


Why I refuse to eat there.
 
2012-10-13 05:25:43 PM  
I'm probably going to sound like an uncultured heathen for this, but...

Bread, eggs, milk, butter, fried. It shouldn't be sweet at all, add salt. That's always been how I eat mine, and how my both my mother and grandmother make it. They've always called it French toast.
 
2012-10-13 05:29:15 PM  
Use Bavarian rye bread or marble rye bread.
Real maple syrup or sorghum.
Fresh eggs from the chicken house makes all the difference.
 
2012-10-13 05:34:00 PM  
cdn.styleforum.net

I aint making breakfast. I just go to Princes house, shoot some hoops and he makes everybody pancakes.
 
2012-10-13 05:34:00 PM  

Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?


Irish cream.
 
2012-10-13 05:34:55 PM  
My little brother adds a small spoonful of vanilla frosting to the egg mixture in his french toast. It sounds terrible, but it's delicious.

I also have a friend who went through a "french toast everything!" phase. Through her I made the dangerous discovery that french toasted PBJ sandwiches are awesome!...also french toast made with pumpkin bread
 
2012-10-13 06:19:03 PM  
Any restaurant that puts that little registered trademark symbol, whatever it's called, on the menu next to the french toast needs a good Molotov cocktail after closing time.
 
2012-10-13 06:32:27 PM  
Ugh! Sugar, frosting, honey, syrup?!?!?

My nan's french bread which as kids we ate every Sunday was best, simply egg and milk, dip the bread, fry in butter, and serve with tomato or plum sauce (ketchup to the americans).
 
2012-10-13 06:33:36 PM  
Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Powdered Milk + water = Skim Milk

My dad used Mocha Mix - non-dairy, slightly thicker than milk and sweeter. Turned out fine. I wonder how soy or almond milk would be...
 
2012-10-13 06:33:43 PM  
I generally prefer French baguette or Italian bread, but, King's Hawaiian bread, or potato bread, I find is a real treat done up as French Toast. It tends to burn easier, though, so watch it. I have mine plain, with some thin sliced coins of polish kielbasa instead of bacon. I start the bacon or sausage in the pan before making the batter and slicing the bread, so the pan is ready to go as soon as I am ready to dip the slices, and if using the bacon or sausage, I skip the butter.
 
2012-10-13 07:10:18 PM  
Growing up in Canada I came home from high school every day during the winter and made French toast. Mom's recipe- egg, milk, sugar, salt, vanilla, mix, dip, griddle fry, real maple syrup. Kept me warm and happy all winter.
 
2012-10-13 07:18:05 PM  
MadameX: I wonder how soy or almond milk would be...

Soy milk is an acceptable substitute for milk in any recipe.

/ymmv
 
2012-10-13 07:35:21 PM  
Somebody, please tell me that all that text wasn't about French toast.
 
2012-10-13 07:49:35 PM  

Prank Call of Cthulhu: tl;dr

My god, that appears to be a 2000-word essay to say, "Dunk bread slices in a beaten egg/milk/cinnamon mixture, then cook them on a hot pan." Who the fark wrote this, Alton Brown?


fark you! Don't you ever dare insult Alton Brown

/them's fightin' words
 
2012-10-13 07:50:22 PM  
I always add in a little orange juice or cranberry juice to the batter. Extra cinnamon and sugar sprinkled on top for flavor and texture. Cinnamon raisin bread or jazzed up fruity bread from Wegmans or Great Harvest are awesome!
 
2012-10-13 08:03:44 PM  

bighairyguy: I always add in a little orange juice or cranberry juice to the batter. Extra cinnamon and sugar sprinkled on top for flavor and texture. Cinnamon raisin bread or jazzed up fruity bread from Wegmans or Great Harvest are awesome!


+1 on the orange, but I use a little orange zest instead, and nutmeg instead of cinnamon. And I miss Wegmans.
 
2012-10-13 08:03:53 PM  
I still haven't gotten around to making this French Toast Pizza concept I have floating around in my head. I'm pretty sure it could work and that it would be delicious.
 
2012-10-13 08:10:43 PM  
How I make French Toast:

1. Wake up.
2. Get coffee.
3. Wake up wife.
4. Tell her I want French Toast.
5. Sit and drink coffee until...
6. French Toast!

You are all doing it wrong.
 
2012-10-13 08:30:49 PM  

Foxxinnia: I still haven't gotten around to making this French Toast Pizza concept I have floating around in my head. I'm pretty sure it could work and that it would be delicious.


Ooh. With brie, preserves, and sausage.
 
2012-10-13 09:38:21 PM  

BullBearMS: [www.recipegirl.com image 600x667]

Recipe 

/Hot and Sticky


Saved. I think I'll have to give those a try one of these days.

My quick, easy and mighty tasty method for French Toast:
Mix the eggs, milk and cinnamon then I dunk chunky cinnamon bread and fry. Yummy!
 
2012-10-13 10:12:46 PM  
Bailey's also gives a real nice flavor to the bread.
 
2012-10-13 10:34:02 PM  

Prank Call of Cthulhu: TheOriginalEd: Do it the alton brown way. You wont ever want it another way.

Does the Alton Brown way involve building some kind of complicated bread dehydrating device (out of flower pots, dry ice, duct work, half a Weber grill, and a handfull of bicycle spokes) and then explaining why an egg beater is bad because it's a "unitasker"? And does it need to be begun the night before, and involve some kind of laser interferometry to measure the heat of the pan, and end with a metric buttload of kosher salt being dumped on it and then served with something gross like eggplant-avocado puree?


Alton Brown presents a lot of fascinating crap about food, the scientific stuff, etc. But this is why I can't (and won't) put up with or emulate his technique.
 
2012-10-13 10:54:42 PM  

crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.


I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.
 
2012-10-13 11:09:02 PM  

snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.


I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...
 
2012-10-13 11:10:37 PM  

rico567: Alton Brown presents a lot of fascinating crap about food, the scientific stuff, etc. But this is why I can't (and won't) put up with or emulate his technique.


Same here. I find that 50% of his recipes are nauseating, but his tips and techniques are very helpful.
 
2012-10-13 11:52:29 PM  
snarketyfarker: (feel free to shoot me any questions about the bacon whipped cream, but yes it works).

Chem/biochem/physiology background, so know how emulsions work. Thanx for the idea, have a home for it. Stuck you on fav list - you sound like someone who cooks the way I do: recipes are just suggestions and ideas, somewhere to start the fun.
 
2012-10-13 11:58:14 PM  

Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...


Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!
 
2012-10-14 12:04:30 AM  

crabsno termites: snarketyfarker: (feel free to shoot me any questions about the bacon whipped cream, but yes it works).

Chem/biochem/physiology background, so know how emulsions work. Thanx for the idea, have a home for it. Stuck you on fav list - you sound like someone who cooks the way I do: recipes are just suggestions and ideas, somewhere to start the fun.


Indeed, cheers! Let me know how it went!
 
2012-10-14 01:21:29 AM  
Can you make french toast with cornbread?
 
2012-10-14 02:40:02 AM  
If you use Oroweat, Sara Lee, or Earthgrains bread, it should called Bimbo Toast. They are now all owned by Bimbo. Bimbo is a Mexican company that owns the above brands along with most of the major brands of packaged bakery products sold in America. They are in effect, a bakery monopoly.

Does Bimbo have any connection with the Mexican Drug Cartels? I have no idea but I would like to find out as it seems to me it would be an excellent resource to launder money through a "legitimate" business or an avenue to ship through illegal cargo.
 
2012-10-14 06:01:30 AM  
The author just makes scrambled eggs on a piece of toast. The trick is to actually make a vanilla custard (smooth pudding textured) inside the spaces of the bread, caramelized on the outside.
 
2012-10-14 11:52:29 AM  

Winterlight: [delicious-cooks.com image 610x458]
 
IHOP french toast.


My nephew personally witnessed people peeing the batter when he worked there. I thought it was an isolated incident until I heard the same story from a co-worker who worked there in college.
 
2012-10-14 12:36:49 PM  
I made French Toast today, mix egg with half n half with cinnamon and coconut.
 
2012-10-14 01:39:15 PM  

ShannonKW: Somebody, please tell me that all that text wasn't about French toast.


There's now a 102-comment thread on FARK discussing how to make soggy bread.

/erm, 103 comment
/it's okay food, but it's still soggy bread
 
2012-10-14 09:44:14 PM  

Jefferson Biatchmagnet: BullBearMS: [www.recipegirl.com image 600x667]

Recipe 

/Hot and Sticky

A metal spatula on a non-stick surface is the stuff of which fail is made.

/interesting othewise


My father-in-law once destroyed a non-stick saucepan with a metal potato masher, then proceded to chastize me for how my pan was leaving black stuff in his potatoes.
 
2012-10-15 10:29:11 PM  

snarketyfarker: Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...

Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!


Thanks! I mentioned this to my wife; she was not impressed. So I guess I should wait until she goes to see her sister and then make it. Can't wait.
 
2012-10-16 06:19:33 AM  

Dazrin: snarketyfarker: Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...

Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!

Thanks! I mentioned this to my wife; she was not impressed. So I guess I should wait until she goes to see her sis ...


Well, it's whipped cream that tastes like bacon, and is utterly , absolutely horrible for you while tasting amazing. If you really want to get crazy, go buy some pork belly and some spices and curing salt, make your own bacon, then smoke it over a mix of maple and apple woods, THEN make the whipped cream. Like I said, CRAZY. Like I also said earlier, die HAPPY.

/Work in a kitchen where experimentation is good
//Work with a short german woman who I am friends with
///She makes desserts you would let somebody poke you in the butt for.
////No, I haven't.
 
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