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French Toast


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Author Topic: French Toast  (Read 367 times)
Zeynab
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« on: October 05, 2006, 04:20:04 am »


I know, French Toast is generally looked upon as a breakfast delight.  But honestly, I found this very quick & simple recipe to be an all purpose one.  With slight creative variations from one's own mind, it can be taken as a part of breakfast, snack between meals or dessert after dinner.  Try it ..

Ingredients for approximately 6 servings

Half cup sugar
1 cup milk
6 eggs
Pinch of salt
Drop of vanilla (optional)
Sliced nuts (optional)
12 slices white bread (thick cut)
Butter, margarine or oil


Method

1.  In a large bowl mix together sugar, milk, eggs and salt (and vanilla if desired).

2.  Dip bread slices in egg mixture, turning to coat.

3.  Heat oil and brown the soaked slices over medium heat, turning once.

4.  Sprinkle with sliced nuts, if desired.  

A little honey, melted marmalade or jam can also be poured over the toast.





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Ruhi_Rose
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« Reply #1 on: October 26, 2006, 05:49:26 am »


wow!  Tongue  i better not show this to my husband for then i'll have to prepare this every morning instead of the easy hard boiled egg. french toast is his favorite.  btw .. is it ok to make it with brown bread?

and sis Zeynab, i'm still waiting for your promised cold lemon cheesecake .. yeah i know it's not health food lol!
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Zeynab
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« Reply #2 on: October 27, 2006, 05:33:34 am »



btw .. is it ok to make it with brown bread?

yes absolutely .. it can be made with brown (or whole wheat) bread too.  that'll be lesser in calories though perhaps won't taste as good.  It should be plain brown or bran bread, not whole grain or multi-grain.

and sis zeynab, i'm still waiting for your promised cold lemon cheesecake .. yeah i know it's not health food lol!


Aw!  sorry sis Ruhi .. i totally forgot.  i'm glad you reminded me.  i'll post it, InshAllah, right away!  Smiley


P.S.   No-bake lemon cheesecake - Oct. 27


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Ruhi_Rose
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« Reply #3 on: September 15, 2019, 10:42:37 pm »




Wow!  returning to this thread after well over a decade.  Earlier in 2006 was when we got started at MV, ha?    Finally my husband and also my older son have rejected the daily hard boiled eggs through the 'shoot down legislation'  Grin   Weekdays omelette and weekends french toast.  They know how to prepare omelette .. in fact better than me.  So I get served with omelettes on weekdays.  But I'm viewed as the super chef for french toast after they made a hash of it when they tried cooking it this weekend   Cheesy    I will solely depend on your recipe  to make my debut  Grin    Just wondering, my mom said perhaps you can also use brown sugar but she isn't sure.   Can I?  Any other condiments as accessories to make my guys rave over this super chef's french toast?  Grin Grin Grin Grin

 
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« Reply #4 on: September 15, 2019, 11:09:23 pm »

 


Cheesy  Grin Cheesy

I'm optimistic you'll do very well sis.  French toast is darn easy.   Just need some tact.   What I posted is the basic recipe.  You can certainly play around with some adjustments.   E.g. instead of a cup of milk, can try half cup milk and half cup cream.   Another variation could be adding pinch of cinnamon powder.  Sliced nuts can be replaced with a bit of raisins or sultanas.   Make sure the butter or oil (or a mix of both) in the pan is a little at a time, enough to generously grease the pan.  Shouldn't be floating.  Fry a couple of toasts at a time.  Then add a bit more of butter or oil for the next batch of egg-batter-dipped toasts and so on.   Some like to keep the fried slices soft.  Some prefer it a bit crispy.  I fancy the latter.

You can also use the regular french bread (pic below).  Though they often advise thick cuts,  I prefer the medium or even thin cuts as they absorb the egg batter nicer.  Fried thick cut french toasts sometimes stay dry and white from the inside. 



According to suggestions in the West, they often advise french toast with friend eggs.  But then the breakfast meal would get too eggy.   Surely a lot preferable to match some semi-crispy french toasts with a potato or chicken or minced beef cutlet.   But that would mean extra cooking, extra work  Smiley  unless there are some left-over ones from supper the previous evening. You can simply combine it with packaged diced hash brown potatoes or thick-cut fries from the grocery stores .. .. supplemented with some fresh strawberry halves and fresh blueberries over the french toasts.



Strawberry halves and blueberries on french toast and honey.



Hash browns and thick cut french fries ideal with french toast for a great weekend breakfast.  And if it's a Friday long weekend, wowie! exhilarating.  This exquisite breakfast and later heading for Jummah prayers to the masjid !!  Smiley



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Ruhi_Rose
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« Reply #5 on: September 16, 2019, 12:01:08 am »



Woo-hoo folks!!    Cheesy Cheesy :  Alhumdulilah.  These are just kind of the tips I needed.   Many thanks dear sister.  So thoughtful of you.    Allah bless.

InshAllah, coming weekend I'll put my français-toastie culinary skills into practice with some of these recommended touches for presentability.  Whether triumph or disaster will let you know on email  Grin


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« Reply #6 on: September 16, 2019, 12:02:23 am »



Insh'Allah triumph .....   Cheesy
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Heba E. Husseyn
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« Reply #7 on: September 16, 2019, 07:05:31 am »



Excellent suggestions Sister Zeynab  Smiley   mouth watering!    Also, I often use brown sugar instead of white.  Gives a better color; and if it's good quality brown sugar will also give a better taste.
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Ruhi_Rose
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« Reply #8 on: September 16, 2019, 07:14:28 am »



Salams dear all.  Seeing sister Heba's suggestion first thing after doing my Fajr.  Alhumdulilah.   Great idea sister.   In Bulk Barn they have 3 or 4 kinds of brown sugar.  Some are dull brown, some brighter.  I've used the brighter brown for making macaroon pie.  I guess the difference is regular brown sugar and demerara brown sugar.  Which one do you use?

Secondly, going a bit off topic, excuse meo  Smiley    This is french toast thread but just gimme some quick tips on scrambled eggs too.  My scrambled eggs are too crumbly.  How to keep it more fluffy and in bigger bits?
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Heba E. Husseyn
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« Reply #9 on: September 16, 2019, 08:02:27 am »



Walaikum AsSalam dear Sister Ruhi.  May The Almighty accept your Fajr.  Please remember us in your prayers too.

Generally I use demerara.  It's got slightly larger crystals and is drier than regular brown sugar which will keep your french toast just a bit crispy as it should be and not sticky.   Regular brown sugar is pretty moist and is often preferred for preparing desserts or dessert accompaniments with a slight molasses touch.   For instance, if you're making brown sugar syrup, I would suggest regular brown sugar.  For macaroon pie, demerara would be perfectly suitable.

Yeah, scrambled eggs are another breakfast delight, not heavy yet leaves you feeling pleasantly and substantially filled for a while.   It was a holiday morning fav in my home before I was married.  It continues to be a fav with my husband and kids.  Apparently the reason why it gets too crumbly is if you keep stirring it constantly.  That isn't needed.  When you put the scrambled eggs mixture in the pan (less than medium high), just keep pushing the mixture slowly with the spatula from the end of the pan to the centre.  Continue from different points of the pan every 10 to 15 seconds.   Gradually, within approximately 10 minutes or so, as it cooks, it will thicken into larger bits.    This too can be relished with several nice variations in addition to its basics ingredients.




Here's how it should look when done.
 
Basic ingredients:  4 eggs, 1/4 cup evaporated milk or half-and-half, pinch of salt and pepper, 1 tbsp Mazola corn oil or Bacel margarine ... traditionalists usually prefer butter.   
Variations include grated cheddar or parmesan cheese and 1/4 tsp mixed herbs (oregano basil thyme) added to the mixture.   When done, it will look and taste super if sprinkled with some chopped stuff like parsley or coriander and red bell pepper.  Additionally, my eldest daughter often enjoys her scrambled eggs with a few pieces of avocado.   

Make sure never to add excess milk or cream, whichever you choose to use.  That will leave it a bit watery after you've finished and you'll need to carefully drain it by tilting the pan.  A needless and avoidable hassle. 

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Ruhi_Rose
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« Reply #10 on: September 16, 2019, 08:19:05 am »



Very, very useful .... must save this.  Big thanks dear sis. 

Dear sis Heba, I remember all my MV friends in every salah I offer.  May Allah, The Greatest, always be with us, guide us and our families, take care of us and unite us all in the next world.  Ameen ya Allah, ameen.


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« Reply #11 on: September 16, 2019, 08:23:06 am »



Ameen ya Rab-al-Alameen, ameen, ameen.  Such a beautiful dua.

And very interesting input on brown sugar and scrambled eggs from Sister Heba.
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« Reply #12 on: September 16, 2019, 08:26:29 am »



Ameen ya Rab.  Indeed an exhilarating dua.  Thank you Sis Ruhi.  And thank you sisters for appreciating my two pennies' worth on those cooking tips.
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