Toast Really?

[labworm]

A little bit cool today and about 2hours ago I felt a little hungry.

After thinking of what I could make, bingo, I was all set to get in on.

Broke 2 eggs into a shallow bowl, added some milk and blended the two using a fork.

Meanwhile my 35+ year old cast iron square skillet was warming up with a little veggy oil. The oil adds a little crispness to the the product.

Removed 4 slices of white fresh bread from the loaf.

Dipped each piece into the milk/egg combo, on the skillet they went. When perfectly browned, turned off the heat and placed a pad of butter on each piece of French toast, which of course melted.

Placed each piece atop one another, then covered them with New Hampshire Maple Syrup.

Sat down with a cup of hot coffee, and the rest is history.

 

[Rustyt1953]

The last toast I made was, "Here's to the Buckeyes."

Yours sounds nice too.

 

[bill2000]

Love French Toast but I leave the maple syrup to the pancakes. Eat my french toast with butter salt and pepper. Don't put syrup on your scrambled eggs do ya?

 

[labworm]

I always put ketchup on my scrabbled eggs and home fries.

Never put maple syrup on them.

On french toast maple syrup is great.

 

[Salty RI]

I made my lunch at Five Guy's.

 

[labworm]

I made my lunch at Five Guy's.

That's because you are rich.

You have to be rich to live in RI

 

[rwsmith]

Love french toast....

It's good anytime.

 

[Salty RI]

That's because you are rich.

You have to be rich to live in RI

Being lazy help's.

 

[boatme99]

I like a q & d French toast, too. I always mix either vanilla, lemon, or orange extract in the custard, then dust with cinnamon before cooking.

Sometimes I'll have maple syrup on them, sometimes just butter, and sometimes, lingonberry preserves.

 

[labworm]

I like a q & d French toast, too. I always mix either vanilla, lemon, or orange extract in the custard, then dust with cinnamon before cooking.

Sometimes I'll have maple syrup on them, sometimes just butter, and sometimes, lingonberry preserves.

I like your combos and may give it a try, don' tell anyone, but sometimes I also put raisins on top of each piece when almost done.

 

[islamoradamark]

and a big fat piece of ham steak to go with it

 

[wheelyfun66]

covered them with New Hampshire Maple Syrup.

I loved your story, up until your NH syrup.........

Vermont, man. Vermont Maple Syrup is the ticket!

 

[labworm]

I loved your story, up until your NH syrup.........

Vermont, man. Vermont Maple Syrup is the ticket!

I had a feeling that the Vermont gang would show up and say that.

Both are excellent.

 

[boatme99]

Just watch out for that Canadian stuff!

 

[wheelyfun66]

I had a feeling that the Vermont gang would show up and say that.

Both are excellent.

I'm NH born and bred....but now live in the great state of VT.

NH claims "Live Free Or Die"....but with VT's Constitutional Carry (no permit required for concealed carry).....I think VT is the land of the free!

 

[Kernel Crittenden]

Are you available to cater for bar mitzvahs and weddings?

 

[kozmic]

French toast is a culinary destination.

A splash of vanilla extract and a dash of cinnamon in the mix. Shake on a generous amount of powdered sugar just before dousing the stack with some warm New York (that's right, I said NY) maple syrup. If syrup isn't your thing, try some warm applesauce.

I like to start with either thick sliced country bread or even Italian bread....French bread need not apply!

I guess breakfast tomorrow has been decided (lady Koz will be thrilled)

 

[SAFireman]

I inherited my great grandmother's Husqvarna cast iron skillet and recently my father shared one of his dad's favorite recipes for french toast. The only real difference is that he cooked his in bacon grease. I like bacon, and would love to have it at every breakfast, so it was a no-brainer to just use the already hot grease I was happily surprised and now have a new french toast routine.....and I use Log Cabin syrup (no disrespect to the NH, VT, or CDN's)

 

[labworm]

Log Cabin? Your cheating.

Amazing how many states produce maple syrup (look it up), but Vermont produces the largest amount every year.

Whenever we crossed the border at White River Junction we would always fill our bellies up with delightful blueberry pancakes, and I must mention Vermont Maple cured bacon.

I wonder what many of the readers of this thread will be having in the next few days for breakfast.

 

[fat tom]

Y'all done gone and flung a cravin' on me. I'm havin' it TONIGHT!
f.t.