I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:***** Fantastic as is. Wouldn't change a thing and will make it often.0**** Fantastic tweaked a little to suit my tastes. Will make it often.00*** Had to tweak it alot to get something I would make again.000** Not very good. May try tweaking it again at some point.0000* Not good. Probably won't try making again, even with tweaks.<img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">
FAQs
What is the original French toast? ›
According to a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter.
What is French toast batter made of? ›- 2 eggs.
- 1⁄2 cup milk.
- 1⁄4 teaspoon vanilla extract.
- 1⁄2 teaspoon cinnamon sugar.
- 6 slices stale bread.
Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.
Is butter or oil better for French toast? ›Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.
Which bread is best for French toast? ›For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.
What is French toast like in France? ›A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn't get “lost”. These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home.
Should you cover French toast when cooking? ›You can leave it longer if you want. Just cover it and refrigerate it (it's fine in the fridge overnight). To bake the French toast, cover it and slide it into your oven for 30 minutes. Uncover it and then bake another 10 minutes until the bread looks puffed and golden brown on top.
Why is French toast unhealthy? ›French Toast is a delicious breakfast entree that is loved by many. With this in mind, french toast can be very calorie dense with high amounts of added sugar and fat. But, it can be tweaked to reduce the sugar and fat content while adding some fiber to your breakfast - yay!
Is heavy cream or half-and-half better for French toast? ›A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.
What ethnicity is French toast? ›The first known recorded recipe for French toast comes from Rome around 300 A.D. The Roman author Apicius included it in his cookbook titled "Cooking and Dining in Imperial Rome". For centuries, the French themselves called this dish "Roman Bread". Today, French toast has spread to much of the world.
Why does my French toast turn into eggs? ›
But it depends on what you mean by “eggy.” I use three eggs whipped and milk and cinnamon and vanilla extract and salt and a little sugar. The milk is 2:1 to the egg mixture. If I did 1:1, then the outside of my bread would begin to look like a fried egg.