Mhays wrote:IMO, bread makes a big difference, but it depends on what kind of french toast you like. My favorite french is made with a chewy french or italian-style bread, the kind with big bubbly holes in it: they tend to soak up custard like sponges but still retain some texture and chew (cut the crusts off if you're easily offended by crusts.)
Mhays wrote:
Have to say, I've never understood the trend to use croissants in bread pudding. Don't you end up with greasy stringy things?
sundevilpeg wrote:Also, it makes life much easier to mix up the custard and pour it over the bread the night before you plan to serve it, cover with foil, refrigerate it overnight, and bake and serve it en casserole, instead of frying it in the morning, a dreary task that doesn't produce nearly as nice a result.
The above is not a shortcut, it's a different dish.
sundevilpeg wrote:The above is not a shortcut, it's a different dish.
Disagree. The bread remains intact, is placed in the pan in one layer, and retains its integrity as a slice when removed from the pan; the bread for bread pudding is customarily cut into chunks, and has a tendency to compact into a solid mass while baking. Same ingredients, for the most part, but a completely different end product.
If you want to argue this further, please take it up with Ina Garten.
spiffytriphy wrote:
What kind of French toast do you like to eat? Type of bread? Any toppings? Stuffed?
Can you replace vanilla paste with vanilla extract and get similar results?
sundevilpeg wrote:Also, it makes life much easier to mix up the custard and pour it over the bread the night before you plan to serve it, cover with foil, refrigerate it overnight, and bake and serve it en casserole, instead of frying it in the morning, a dreary task that doesn't produce nearly as nice a result. Using brown sugar instead of white gives it a lovely caramel-y flavor, too. Based on experience, I'd bake a nice sheet pan-full of bacon to go with it - they can bake at the same temperature, 375 degrees, for about the same amount of time, half an hour, give or take a few (remove the foil from the toast for about the last 10-15 minutes, to brown it nicely). Bust out some fresh-squeezed OJ - preferably squeezed by someone else - and you're ready to roll. This is a virtually effort-free way to make a relatively fancy breakfast for a lot of people in short order, and a good trick to have in the repertoire for when the holidays spring out at you.
Hesitant to bake my French toast b/c I fear it's going to be too soggy and/or too custardy. Maybe my fears are unwarranted?
Challah
Ok! I will definitely try baking the French toast. This weekend will be pan fried. Next weekend will be baked.
You think it would be ok to substitute either brown sugar or honey for the corn syrup? Or would that ruin the outcome?
You think it would be ok to substitute either brown sugar or honey for the corn syrup? Or would that ruin the outcome?
Shaggywillis wrote:You think it would be ok to substitute either brown sugar or honey for the corn syrup? Or would that ruin the outcome?
I always skip on the HFCS and add in honey/maple syrup in it's place. I also half the amount of honey/maple/brown sugar then what is called for in HFCS.
Corn syrup is not HFCS