Tobys French Toast Recipes

CLASSIC FRENCH TOAST

Steps:

• Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
• Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
• Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
• Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
• Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.

TOBY'S FRENCH TOAST

Steps:

• Whisk cream, eggs, and salt until well combined.
• Don't omit the salt unless you just can't have it.
• Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
• Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
• Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
• Refrigerate overnight, gently turning bag several times.
• The bread is very fragile by the time it soaks up most of the egg.
• If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
• When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
• Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
• Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
• Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
• If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
• Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
• Serve with desired accompaniments.
• It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
• It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
• In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
• To reheat, warm in a skillet or in the microwave.
• It makes a great quick snack or impromptu meal.