French Toast

[Bob Riebe]

After realizing a few days back, how long it had been since I made French Toast, I decided time to do so.
I looked up recipes online to see if there were any modes that would catch my eye beyond the standard mode.

Nothing that really looked better than the norm but I was very surprised to see, (I looked at a lot of recipes) the bread soaking time varied from 1 to 2 minute with others up to 20 minutes.
I used Walmart unsliced Italian Loaf which I sliced at least one inch thick.
Used a combination of store bough and farm eggs; now some recipes use mostly yokes but I like the whole egg and when cracking them the color of the yokes , and size out of some farm eggs, which dimensionally were the same , surprised me.

At that I added Vanilla, a lot, a pinch of salt, Chokecherry syrup, heavy cream and honey.
Mixed it up, soaked bread for a minute or so, though a few go a lot more time as I was attending cooking slices.

The other half like it it, a lot so , I made some more for dinner today but did not use Chokecherry syrup or honey , instead put Log Cabin syrup in the mix.
I used store bought hamburger buns for bread , to get rid of them.
The other half said it was good but not as good as the day before.
I always have left over batter which I just pan fry, and from tasting that, she was right, todays was more bland.

[ironglow]

    After soaking and frying the toast..do you store the remaining mix in the bowl..right in the refrigerator?

      I ask, because living alone, I most often do not use up a mix required for one serving of almost anything.

[Mule 11]

I use frozen bread and a quick dunk to not saturate the bread.

[Bob Riebe]

    After soaking and frying the toast..do you store the remaining mix in the bowl..right in the refrigerator?

      I ask, because living alone, I most often do not use up a mix required for one serving of almost anything.

No I pour it in frying utensil and eat it with the French  Bread.

I fry in butter, LOTS of it, but the hardest part is getting the pan to the best temp. before putting the slice into the pan; too hot, scorches bread, too cold, you start dillying around too much.
I keep adding butter so there is always enough of that.

I eat four to six slices myself so for two I always make at least 8; six to seven eggs works well.