I confess to a sneaking urge...

[debgeisler]

...to begin debating, on a certain email list, the merits of different types of bread for the manufacture of perfect French toast. But that would be wrong and evil. So I will ask you all:

[Poll #1889178]

And yes, if you typo something in a poll and then come back later, it won't let you actually correct it. *grrrr*

Comments

[filkerdave.livejournal.com]

I protest. The BEST bread for making French Toast is challah!

[frandowdsofa.livejournal.com]

This is true. Croissants are good too, but you have to slice them in half as the eggs don't penetrate the crust. Drambuie and orange peel shreds in the batter ...

[lauriemann.livejournal.com]

I've had challah-based French toast at least once and it was excellent.

One other suggestion - add a touch of vanilla to the eggs and milk.

Also, we hear there may be a northeaster next week and it may be mostly snow. So get the French Toast alert ready!

[debgeisler.livejournal.com]

The French Toast alert system is here in Boston, at the blog Universal Hub. (http://www.universalhub.com/french-toast) It is, as you see, currently "Low."

If there's a nor'easter coming, it might well fizzle, if the NWS temp projections for Boston are any indication. We've got 40°s and 50°s F incoming.

[Edited for spelling. Although "Universal Hug" would also be a good name for a blog...]

[vettecat.livejournal.com]

Just what I was going to say!

[gerisullivan.livejournal.com]

Agreed. Challah! Challah! Challah! With slightly stale French bread next in line. Industrial croissants, maybe. Good croissants are a Bell Jar Standard of perfection all by themselves.

[gnomi.livejournal.com]

This!

[judith-dascoyne.livejournal.com]

BTW I am assuming that when you are polling for the best dressing for french toast the melted butter is understood?

[debgeisler.livejournal.com]

Yes, of course. :-)

[gerisullivan.livejournal.com]

Ah. My "other" was for butter. I can live without the maple syrup (from real maple trees), or my personal fave, the 60/40% blend 'cause pure maple syrup can be a bit rich for my "grew up on Log Cabin" taste. (Pure maple sugar candy, on the other hand, is required. None of those blended candies for me.) But the butter is a must.

[shsilver.livejournal.com]

There is no choice for challah. You should rectify that.

And I frequently use home-made Portuguese Sweet Bread.

Second Laurie's suggestion for vanilla in with the milk and eggs (and some brown sugar, as well).

[debgeisler.livejournal.com]

Hey, my poll, my breads. (But I would have added challah...if I could have. Can't edit polls once they've been published, alas.)

[gerisullivan.livejournal.com]

Fair enough.

Mitchell Pockrandt taught me to add pumpkin pie spice to the milk'n'egg batter. Yum. I usually end up reaching for the nutmeg and cinnamon instead since I don't have pumpkin pie spice in my spice drawer. And maybe a bit of allspice or ginger. These days, I'd just look through everything I have and add what sounded tasty and interesting.

[smofbabe.livejournal.com]

Another vote for challah - I didn't vote for any of the other choices out of protest :-> However, if you're keeping count, maple syrup is my dressing of choice, followed by honey if I'm out of maple syrup.

[debgeisler.livejournal.com]

See my reply to Stephen: can't edit polls. Alas.

(I put that golden syrup answer in just for people like you and the Brits. Got some for making Anzac biscuits, and I rather like it. Can see why it's versatile stuff. Gonna try to make a pecan pie with it, instead of Karo.)

[sdn.livejournal.com]

Golden Syrup is really good on sno-balls, and of course oatmeal and other hot cereals. And vanilla ice cream.

[frandowdsofa.livejournal.com]

If you're putting things in for the Brits, you should add ketchup and baked beans. For most of us, Eggy Bread was a savoury children's food.

[debgeisler.livejournal.com]

No. No, really, I shouldn't.

Putting beans on French toast is a mark of the uncivilized. Putting ketchup on French toast is so disgusting I cannot even get my head around it.

I'll just forget you ever said this.

[sdn.livejournal.com]

Challah! Why is challah not an option?

Also, I just like normal sugar on it (not icing sugar). No butter.

[dalesql.livejournal.com]

I prefer a multigrain bread. The multigrain that BJs wholesale stocks is really quite good, and way less expensive than the more tasty options available at high end bakeries. melted butter and real maple syrup for me. But if only fake maple syrup is available, I'll go with fruit jam or sugar. Melted butter is mandatory.

But it really is a personal taste thing. I suspect that for most, the french toast we like is what mom made for us when we were kids.