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Home Cooking 100

French Toast, a procedure poll

Caroline1 | Jan 3, 201109:00 AM

On Saturday, I watched "French Cooking at Home," or I think that's the name of the show. I also discovered that the Food Network (or was it the Cooking Channel?) has a lot of great shows on Saturday that I'd prefer to see mor often during the week!

Anyway, the host of the show -- I forget her name -- made a savory French toast. But her method for making it was unlike any I've seen or heard of before. She cut a baguet in nice thick slices, then she soaked the bread in milk, THEN dipped it in a beaten egg and from there, into the frying pan with melted butter.

I've been making French toast for at least a gazillion years, but I have always made a custard of milk and eggs, a touch of sugar to promote browning, and a pinch of salt to dip the bread in before frying. And that's the same method everyone i've ever talked about making French toast with uses. This different method is interesting, and I do plan on giving it a try to see if I like it more than my own method, but I am also very curious whether I have lived my life with my head buried in the sand. What method do you guys use? I'm really curious! Thanks!

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