Toby's French Toast

"Start this recipe the night before you want to serve for breakfast or in the morning if you are having it for dinner. Although I have written this as a breakfast recipe, we usually have it for dinner. Prep time does not include 6-8 hours sitting time in the fridge."
 
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Ready In:
35mins
Ingredients:
8
Serves:
3-4
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ingredients

  • 12 cup heavy cream
  • 6 -8 6 -8 use equivalent egg substitute or 6 -8 egg whites, for up to half of the eggs
  • 12 teaspoon salt
  • french sourdough bread or hearty whole wheat bread, something with lots of flavor
  • butter or olive oil, for pan frying (yes, olive oil, preferably extra virgin)
  • 6 -8 slices bread, of your choice
  • sour cream or cream cheese (any or all, as accompaniments)
  • sausages or ham slices (grilled as desired, and kept in a warm oven until French bread cooks)
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directions

  • 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.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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