Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- June 2010 - F's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

French Toast (Gail Hall)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

Back to Gail Hall Recipe Index
* Exported from MasterCook *

French Toast (Gail Hall)

Recipe By : Gail Hall
Serving Size : 3 Preparation Time :0:00
Categories : Volume 13-06 Jun 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices egg loaf bread -- * (1-inch slices)
[1 or 2 days old]
2 eggs
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla -- (optional)
1 tablespoon white granulated sugar
1 tablespoon unsalted butter -- (1 to 2 tablespoons)

In a bowl, wide enough to hold a slice of bread flat, beat the eggs and add
the milk, salt, vanilla and sugar. Stir until sugar is dissolved. Place a
slice of bread in the bowl and allow bread to soak the mixture for a few
seconds and turn bread over to soak the other side. Repeat with remaining
slices of bread, ensuring that each side of the bread is evenly coated and
soaked with the egg/milk mixture.

In a skillet melt 1 tablespoon of butter over medium heat. Add bread, a few
slices at a time, and fry, turning once, until golden brown on both sides
(allow about 2 to 3 minutes per side). Melt the remaining butter and repeat
with the remaining slices. Keep warm and serve with maple syrup, fruit jam
and/or whipped cream. Serve with bacon and fresh fruit for a real treat!

* "Egg loaf bread or challah, is the best bread for French toast. I
purchased a loaf at Bon Ton Bakery. You can also use French or Italian
breads, which are a bit lighter in texture. Buy your bread unsliced and
slice it into 1-inch thick slices for decadent French toast."

Cooking option: you can prepare this the day before by arranging the bread
slices in a casserole dish. Pour the egg mixture over top. After 5 minutes,
turn the bread slices over, cover and refrigerate for a least 1 hour or up
to 12 hours. Preheat the oven to 400 F. Place the slices on a well-buttered
bake sheet and bake for 10 minutes. Turn the slices over and bake for
another 7 to 10 minutes or until the toast is slightly puffy and golden

Yield: 3 servings.

Gail's comments: "Comfort food can be as easy as this recipe for French
toast. Lot's of memories of my mom making French toast as a treat on
weekends. You can make this any day of the week and as a treat, why not
have it for brunch or dinner?"

"The French call French Toast 'pain perdu' or 'lost bread' because they use
stale bread that would have been wasted. It's important to use bread that
is 1 or 2 days old, as fresh bread may turn out soggy."

This recipe is shared with permission through the courtesy of the CBC Radio
program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a
culinarian and food activist.
MC format by Hallie. Untried.

Hallie's Notes: 

I think French Toast is one of my all-time favourite comfort foods. I am
more accustomed to the savory version than the sweet, as I am sure I must
have mentioned before, however when I saw this recipe I thought it looked
good enough to share. In my opinion, as long as you get the basics right,
you can play around with all kinds of variations on the theme by adding
different spices, flavourings, cheeses, fruit etc. I saw Bobby Flay make a
'stuffed' version on TV the other day and it looked interesting as well. He
put a filling between two pieces of the bread while another fellow used a
thick slice of bread, cut a pocket in it and put a filling in the pocket.

Contributed to the FareShare Gazette by Hallie; 7 June 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 137 Calories; 10g Fat (66.1% calories from 
fat); 7g Protein; 4g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol; 265mg 
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat.
Back to Gail Hall Recipe Index

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!