Recipes Included On This Page French Toast (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
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 brown. 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. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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

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