Thursday, August 21, 2008

French Toast


One of my favorite things that have come about from me making bread every week is that we get to use the day old (or couple days old) bread to make super yummy french toast. Now, I am not claiming to have a super amazing french toast recipe. We just make the standard french toast recipe with milk, eggs, vanilla and cinnamon. But doing it with homemade, slightly dry bread makes amazing results.

One of my families favorite ways to eat french toast is to "stuff" it with cream cheese and peaches. We haven't made it like this for awhile because we will only use fresh or bottled peaches. I haven't botteled peaches since we moved from Utah, but on Saturday I am going to be botteling them again. Peaches and cream french toast here we come!

This morning I was using up the last of a loaf of bread to make french toast and I figured that some of my faithful readers must have some great recipes for french toast. Post a comment and let me know your favorite way to eat french toast. I will make them for my family and we will recognize our favorite one in its own post. I look forward to trying some super scrumptious french toast recipes.

3 comments:

letters to elijah said...

I've never thought about stuffing french toast - sounds wonderful!

Randa Farnsworth said...

My favorite is Creme Brulee French Toast

Ingredients
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
Preparation
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

LudvigsonFamily said...

Hi Brandy! I love your recipe blog!! I have a friend here in my neighborhood who also loves it and has tired a recipe or two out! About French toast try adding nutmeg to your egg mix, it is awesome!!