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| Go soak your bread in it https://cookaholics.org/viewtopic.php?f=12&t=2186 |
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| Author: | TheFuzzy [ Sat Apr 14, 2012 11:12 am ] |
| Post subject: | Go soak your bread in it |
So, usually when I make french toast, I make up a batter of milk, eggs and spices, and then put sliced bread in a large baking pan and pour the batter over to soak it. The problem with this is that, if I want to even make a moderate amount of french toast, I'm getting several large baking pans dirty for the soaking. Also, it's a bit of a tangoes game to get the bread to fit efficiently into the various pans; with large loaves, it's pretty much impossible without trimming down the slices. Does anyone else have a better way to soak 8-12 slices of french toast, without getting lots of pans dirty, and wasting a lot of time playing bread tangoes? |
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| Author: | Tim [ Sat Apr 14, 2012 12:41 pm ] |
| Post subject: | Re: Go soak your bread in it |
Josh, We use a single pan and dip the bread one slice at a time. A dish holds the soaked slices before cooking. Tim |
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| Author: | BeckyH [ Sat Apr 14, 2012 2:16 pm ] |
| Post subject: | Re: Go soak your bread in it |
We pile the bread up and pour the custard over it. Then we re arrange the slices a few times to make sure they are all evenly soaked. |
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| Author: | TheFuzzy [ Sat Apr 14, 2012 2:32 pm ] |
| Post subject: | Re: Go soak your bread in it |
Tim wrote: We use a single pan and dip the bread one slice at a time. A dish holds the soaked slices before cooking. I have to soak them for 15-30 minutes, so that won't work. BeckyH wrote: We pile the bread up and pour the custard over it. Then we re arrange the slices a few times to make sure they are all evenly soaked. Yeah, I tried that this morning, but a lot of the sliced of bread broke with the handling. Hence my question to the board. |
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| Author: | SilverSage [ Sat Apr 14, 2012 3:25 pm ] |
| Post subject: | Re: Go soak your bread in it |
I use a large rimmed baking sheet. If there's too much egg mixture, use as much as the pan can hold, then after the bread soaks it up, add the remaining mixture and flip the slices. I too, like mine to soak a while. I like the bread thick and the inside custard-y. |
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| Author: | BeckyH [ Sun Apr 15, 2012 6:01 am ] |
| Post subject: | Re: Go soak your bread in it |
Here's an idea-get a two gallon ziplock bag. Lay the bread slices out inside it. Add custard. Zip shut, lay flat and turn over once or twice while soaking. At least it would contain the mess. |
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| Author: | fitzie [ Sun Apr 15, 2012 8:28 am ] |
| Post subject: | Re: Go soak your bread in it |
Fuzzy, what kind of French toast are you making? Just curious. fitzie |
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| Author: | TheFuzzy [ Sun Apr 15, 2012 12:21 pm ] |
| Post subject: | Re: Go soak your bread in it |
Fitzie, Well, this time we had some leftover Mexican Easter Bread from Jocelyn Bakery. So I sliced it, and soaked it in a batter of eggs, buttermilk, cinnamon, cloves, lemon zest, ground pasilla peppers, and Mexican vanilla. One of my better french toast efforts, aside from the issue of breaking the pieces due to handling while soaking. Unsurprisingly, egg/milk breads make the best french toast: pain de mie, brioche, pannetone, challah, etc. As SS points out, the secret to rich, custardy french toast is to soak the bread for 15 to 30 minutes (or overnight, if using stale baguettes), until it's completely soaked through and rather fragile. The second secret is to season the batter heavily. The seasonings I use include some subset of: orange zest, lemon zest, vanilla, cinnamon, nutmeg, cloves, allspice, cardamom, mace, and powdered ginger. I also add a small quantity of ground black pepper or chili powder; not enough to be tastable separately, but enough to punch up the other spices. |
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| Author: | jeanf [ Sun Apr 15, 2012 7:33 pm ] |
| Post subject: | Re: Go soak your bread in it |
BeckyH wrote: Here's an idea-get a two gallon ziplock bag. Lay the bread slices out inside it. Add custard. Zip shut, lay flat and turn over once or twice while soaking. At least it would contain the mess. How brilliant is that idea??? |
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| Author: | fitzie [ Mon Apr 16, 2012 3:24 am ] |
| Post subject: | Re: Go soak your bread in it |
Sounds delicious. I'm going to try your recipe and soaking 10-15 minutes. I usually only make it for two people so I think a 9x13 Pyrex will work, depending on the bread and the hunger, of course. fitzie |
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