Comments on: The Ultimate French Toast Experience http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/ foodblogging los angeles Thu, 09 Feb 2012 18:32:45 +0000 http://wordpress.org/?v=2.6.2 By: Gooasdnqw http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-2019753 Gooasdnqw Wed, 07 Sep 2011 04:24:36 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-2019753 Hi there, just became alert to your blog through Google, and found that it is really informative. I am going to watch out for brussels. I will be grateful if you continue this in future. Lots of people will be benefited from your writing. Cheers! Hi there, just became alert to your blog through Google, and found that it is really informative. I am going to watch out for brussels. I will be grateful if you continue this in future. Lots of people will be benefited from your writing. Cheers!

]]> By: Sydney Brunback http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-1812830 Sydney Brunback Tue, 16 Aug 2011 12:07:37 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-1812830 Great rapport, thank you for your sharing. Great rapport, thank you for your sharing.

]]> By: MaxMillion http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-401114 MaxMillion Wed, 22 Oct 2008 04:43:56 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-401114 ::STOP PRESS:: I have since discovered that Trader Joe's sell a reasonably priced Brioche loaf. I am very happy. ::STOP PRESS::
I have since discovered that Trader Joe’s sell a reasonably priced Brioche loaf. I am very happy.

]]> By: Doug Stewart (French Food Fan) http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-104366 Doug Stewart (French Food Fan) Wed, 27 Dec 2006 01:15:45 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-104366 Two suggestions for this recipe: 1) Cut the brioche in advance and let it get semi-dry. It then soaks up the batter more and tastes better. 2) If possible, use a vanilla pod (cut lengthwise and scrape out the seeds) rather than vanilla extract. In my opinion, this tastes better. Two suggestions for this recipe:

1) Cut the brioche in advance and let it get semi-dry. It then soaks up the batter more and tastes better.

2) If possible, use a vanilla pod (cut lengthwise and scrape out the seeds) rather than vanilla extract. In my opinion, this tastes better.

]]> By: Catherine http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-45942 Catherine Sun, 06 Aug 2006 18:18:41 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-45942 When I'm experiencing a brain fart and can't think of a place to eat, I refer to this site often because I just love that you've covered so much ground! Now that we live in Eagle Rock I forget that some of my favorite places in SL & LF still exist! Thanks for the reminder. :D When I’m experiencing a brain fart and can’t think of a place to eat, I refer to this site often because I just love that you’ve covered so much ground! Now that we live in Eagle Rock I forget that some of my favorite places in SL & LF still exist! Thanks for the reminder. :D

]]> By: MaxMillion http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7506 MaxMillion Sat, 18 Mar 2006 20:19:55 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7506 Veggiegal -- I'm not sure I follow. You use Italian bread (which kind?) AND you let it dry out overnight? Does. Not. Compute. Some peeps use challah bread, bc it is similarly eggy. But I dig your baked method. Must be handy for keeping it all hot when serving more than two persons. I have heard of brioche bread pudding -- I am going to have to try Ogden's recipe. Thanks. Kauai Boy -- dontcha think all that focus on good health just takes the fun outa indulging in french toast once in a while? Branola?! Seriously... And supro? Yeah, it's a pricey loaf, but it's YOOGE! Veggiegal — I’m not sure I follow. You use Italian bread (which kind?) AND you let it dry out overnight? Does. Not. Compute.
Some peeps use challah bread, bc it is similarly eggy.
But I dig your baked method. Must be handy for keeping it all hot when serving more than two persons.

I have heard of brioche bread pudding — I am going to have to try Ogden’s recipe. Thanks.

Kauai Boy — dontcha think all that focus on good health just takes the fun outa indulging in french toast once in a while? Branola?! Seriously…

And supro? Yeah, it’s a pricey loaf, but it’s YOOGE!

]]> By: suprodupro http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7311 suprodupro Tue, 14 Mar 2006 01:23:22 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7311 This recipe absolutely kills! I choked a bit on the $18 brioche pricetag but it was worth it. This recipe absolutely kills! I choked a bit on the $18 brioche pricetag but it was worth it.

]]> By: kauai boy http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7294 kauai boy Mon, 13 Mar 2006 19:22:04 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7294 While this sounds all real gourmet, I'm not a white bread eater. Being a life-long veg (with dairy) I know how important it is that every bite of every meal not only taste good but be nutritious. I use a hearty Branola or other seven-grain whole wheat bread. It may go without saying but I never use maple flavoured syrup, always the pure thing. And I like to put a few Tbls. of butter into a bowl with an ounce or two of syrup and pop it into the microwave for about 20 seconds. The melted blend allows me to pour butter and syrup on the toast at the same time, avoiding ripping it apart by trying to spread room temp butter. Cinammon, nutmeg or even a little white pepper are also good options. Thanks for your take. While this sounds all real gourmet, I’m not a white bread eater. Being a life-long veg (with dairy) I know how important it is that every bite of every meal not only taste good but be nutritious. I use a hearty Branola or other seven-grain whole wheat bread. It may go without saying but I never use maple flavoured syrup, always the pure thing. And I like to put a few Tbls. of butter into a bowl with an ounce or two of syrup and pop it into the microwave for about 20 seconds. The melted blend allows me to pour butter and syrup on the toast at the same time, avoiding ripping it apart by trying to spread room temp butter. Cinammon, nutmeg or even a little white pepper are also good options. Thanks for your take.

]]> By: Homer http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7246 Homer Sun, 12 Mar 2006 03:01:14 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7246 Sounds delicious! I'm going to try it next weekend! Sounds delicious! I’m going to try it next weekend!

]]> By: VeggieGal http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7213 VeggieGal Sat, 11 Mar 2006 01:22:04 +0000 http://la.foodblogging.com/2006/03/10/the-ultimate-french-toast-experience/#comment-7213 I love the rum idea, but I've got a different technique. I like to use a nice italian loaf, slice the night before, and let dry out a little overnight. Make the custard as you outlined above, but I soak the bread a little longer, brown it in the pan and then put the browned slices on a cookie sheet an bake in the 300 degree or so oven, while I'm browning more slices. By baking it, the custard on the inside of the bread cooks, making a crispy outside and creamy inside. My favorite use for brioche loaf (I get mine at Masa-they use it for their french toast, and don't usually sell to the public, but if you ask nicely...they make theirs with French butter - very high fat content) is bread pudding. I made Bradley Ogden's pumpkin bread pudding for thanksgiving a couple years ago - yum!!! I love the rum idea, but I’ve got a different technique.

I like to use a nice italian loaf, slice the night before, and let dry out a little overnight. Make the custard as you outlined above, but I soak the bread a little longer, brown it in the pan and then put the browned slices on a cookie sheet an bake in the 300 degree or so oven, while I’m browning more slices. By baking it, the custard on the inside of the bread cooks, making a crispy outside and creamy inside.

My favorite use for brioche loaf (I get mine at Masa-they use it for their french toast, and don’t usually sell to the public, but if you ask nicely…they make theirs with French butter - very high fat content) is bread pudding. I made Bradley Ogden’s pumpkin bread pudding for thanksgiving a couple years ago - yum!!!

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