Sounds great to me - also goes well with whole wheat.

I'm all for the maple syrup, as well.

ole joyful

Thick sliced French bread, soaked in egg and milk flavored with a good cinnamon and a dash of vanilla, browned in salted butter. I like pure maple syrup and fresh fruit on the side.

I make my batter of eggs, milk, vanilla, sugar and cinnamon. I soak my bread in the batter and fry it like your dad did. I used to use my griddle thing that I told about in the grilled cheese post, but now I use a cast iron frying pan. We use Karo syrup and butter on it.

Same as Bengardening, I fry with butter and use pure maple syrup.

Yep thick sliced bread..I guess mine is a copycat of Bengardenings except I brown mine in real butter..

The KT is a dangerous place with all the food subjects. I end up making it all. Lol..French Toast this weekend.

Milk, egg, cinnamon. The syrup, Log Cabin or real maple syrup. Blueberries! Real butter!

I make mine pretty much like bengardening. I like butter only on mine but hubby does powdered sugar and Mrs Butterworth's syrup.

Mine is an overnight cheese french toast. Used to be a family favorite! Served it with maple syrup.

Glenda_al, I'm curious. Do you soak the bread overnight?

Wheat bread. Egg, splash of cream, vanilla, fried in butter then smeared with additional butter and covered with powdered sugar when the butter on the French toast has melted. Yum! French toast for us this weekend!

I do!

Glenda how does the bread not fall apart? Granted I'm not a savvy cook, but I can't picture the bread not falling apart.

I use rye bread and soak overnight. My guess is the egg binds it together. Cooked in coconut oil till tender crisp and topped with fig and strawberry sauce. DH and son add maple syrup. :)

It's baked in the oven in a pyrex dish with the cheese sprinkled on top. No falling apart when you take it out of the dish.

When I was a working parent, I prepared it the night before, put it in the oven when everyone was dressing, the next morning Great breakfast.

French bread but not thick. I don't care for thick Texas style bread for French toast. Eggs and milk,sometimes vanilla and /or cinnamon and fried in butter, sometimes mixed with vegetable oil if it's a bigger batch. I like it fried somewhat crisp and well browned but still a bit moist and soft in the center.

I like it with butter and pure maple syrup or with butter, lots of powdered sugar and lemon juice.

My egg mixture differs. When my kids were little they only liked the fast food joints French toast sticks. Which they rarely got. I tasted one and it was good. Nutmeg. That was their secret. I mix eggs with a few generous shakes of nutmeg, vanilla and a splash of half and half. I fry in butter and sprinkle the cinnamon on while it cooks so it doesn't clump. Hungry Jack butter flavor syrup.

Thick slices of white French bread, soaked a while in egg, milk, vanilla, cinnamon mixture, fry in butter. Love it with fruit (especially strawberries, lueberries, or fresh peaches when in season) and maple syrup. Crispy on the outside, but almost like crime brûlée inside.

I prefer mine very plain. Made with just egg and milk and topped with pepper (yes, pepper) or with yogurt and fresh fruit. I also make one with pureed pumpkin and spices that's very good. Never ever add sugar or butter and cook in coconut oil.

Egg, milk, cinnamon, nutmeg; fried in canola oil. My favorite toppings are either cinnamon/sugar mixture or powdered sugar.

Yes to the nutmeg in the egg mixture! I like it plain, with fresh fruit. A little blackberry jam is also a great topping

I make my own bread with king Arthur flour which is not bleached and does not have bromine instead of iodine. We all need iodine and bromine parks in your thyroid so iodine can't come in. I slice it and soak in egg and cinnamon and nutmeg. If you have a good seasoned cast iron pan you only need a little oil or butter for browning. Then I eat it with sliced fruit. Friends like real whipped cream on top of a dusting of powdered sugar with fruit syrup or real maple syrup. I cut my pieces smaller and set them out on a doily on a silver tray with the fruit all around the edges. It looks fancy. I like plain food Serv ed on fancy trays. It's the quality that counts. Fresh eggs, bread and ripe fruit. Some people like to use the sliced Hawaiian bread. Raspberry swirl bread makes pretty French toast.

I am getting so hungry reading this.

I like mine with blueberries or strawberries on top.

I haven't made it in years, but used to make it all the time for my daughter. When she was little, she called it "French Toads"....an understandable mistake when you have a mother that was always taking you out to the ponds and talking about frogs, toads and tadpoles to you. I dipped it in a batter of eggs and milk, fried in butter and served with powdered sugar on top. She also liked sliced banana on it.

now before you YUCK, hear me out. topic on radio was unusual ways people eat different foods. totally non scientific or serious. someone called in and said they put ketchup on french toast. NO YUCKING, cuz it makes total sense. french toast isn't at all sweet until syrup, honey, jam powdered sugar, etc are added. until then it's essentially just a fried egg sandwich, right? i make my own real bacon bits... grind up and render odds/ends of slab bacon. prefer a "holey" heavy bread so it holds up. soak enough to absorb as much egg as possible. while first side is frying (i prefer real butter or, better yet, bacon grease), generous sprinkle of bacon bits... wet side hold them on well for flipping. you could top with cheese or slap 2 slices together for an egg sandwich. can be made in waffle iron... all those divots to hold butter and maple syrup.

"French Toads" ... adorable, lol!

Growing up Mom used the basic recipe of white bread, dipped in egg/milk, browned in a frying pan in a little oil, served with syrup and whatever fruit was available. We called it "Eggbread", never "French Toast." We had it for dinner or lunch, don't remember ever having it for breakfast.

I still love eggbread, but now use any kind of bread (usually healthier, but not always) and brown them on an electric griddle because I can do 8 slices at a time, not just 2. It's breakfast, lunch, or dinner.

Edited to add: Ketchup? well, okay ... but don't think I'll try that anytime soon, thanks just the same!

I love French Toast...for breakfast or for supper. My very favorite is the Texas toast

style bread...in egg/milk mixture, fried light brown and lots of pure maple syrup. Get

a couple of slices of bacon, and I am in Heaven, and then maybe a small dish of

fresh sliced peaches!

French toast is one of my favorite foods! I like mine fried crispy. I don't want my bread to soak in the egg and milk mixture, just a dip in and out and then fry. The right skillet makes for the best French toast. I like mine with a lot of things, maple syrup, apple butter, most jellies or jams, pancake syrup and it is good with bacon, sausage or ham on the side too. I just put vanilla in my egg and milk mixture. I like to use a thick bread, like Texas toast.

Sue

haven't tried yet but i'd put ketchup on an egg sandwich, so why would FT be that much different? the egg is IN the bred, not just ON it.

My mother in law makes her French toast so that you don't even need syrup...so you know there's a lot of sugar in there ;-)

I too think it fries up better with the drier bread. I don't like soggy French toast. I may just have to fix myself some, have not had any lunch, that can be my supper too.

Sue

My Mom used to serve it with butter, powdered sugar and cinnamon. This is my favourite way, but I'm also partial to the way our villa in Bali serves it, with two slices of bread joined together with jam (usually coconut jam) then dips it in the egg mixture and fries it before topping with butter and maple syrup.

Perfect, I am eating mine now with maple syrup.

Sue

One thing most forgot to mention, don't use fresh bread. It'll fall apart. It works better is the bread is a little stale. Love it completely cooked, soggy it's disgusting.

I used to make a Christmas morning version of the overnight baked French toast. It involved egg nog. I don't know what I did with the recipe.

I forgot to mention that the bread should not be too fresh. Dad always sliced it the night before and left it out covered with a kitchen towel. I have never heard of coconut jam and am going to see if I can find some.

I hare nutmeg so that would be the last thing I would put in it. Here is something different, if anyone wants to try to figure out how to do it. There is a hotel out in Deadwood SD that makes there FT with Frosted Flakes fried on it. I haven't had it yet, but someone I know says it is delicious.

Reading this has made me want french toast so dinner tomorrow will be FT, sausage, and veggie omelets.

I make all kinds of different french toast. It all depends on the occasion.

Everyday French Toast is: Good thick bread, egg, vanilla, cinnamon, nutmeg and cream mixture. Dip bread fry in butter.

Sometimes I make homemade Cinnamon Raisin bread and I will use that with the above egg mixture.

Then there is what my family calls Birthday French Toast. I only make these on request for someones Birthday Breakfast.

Strawberry Cream Cheese French toast. I make a filling of strawberries and cream cheese put that between 2 slices of bread and dip in egg mixture fry in butter until golden brown and top with powdered sugar.

Banana and nutella stuffed French toast. Spread nutella on one sliced and then lay banana slices on top, top with second piece of bread and dip in egg mixture fry in butter top with powdered sugar.

Nutella and Peanut Butter stuffed french toast. Spread Nutella on one slice peanut butter on the other slice put together, dip in egg mixture fry in butter top with powdered sugar.

I prefer my French toast very plain. I use a coarse textured rustic bread or sourdough, sometimes challah if I have it. just dunked in a beaten egg with a touch of half and half - no other seasoning. Fried on my griddle with just enough butter to keep it from sticking and to brown it nicely. Served with more butter and raspberry jam. No syrup - it's far too sweet for me and I dislike how it makes everything soggy!