BUT if you follow the suggestions by most of the reviewers, this can be amazing. There was way too much liquid and it just didn't cook through well (results were mushy, although very sugary which enticed kids to eat it). This is very close to Paula Deen's baked French toast recipe, and, as written, is only OK. Since these variables greatly impact the outcome I do not think it is fair to grade the recipe based on consistency since it is likely that no two attempts will turn out the same. I think that each time you make it you have to adjust the amount of liquid depending on the size of eggs you use and the freshness and size of the loaf of bread. If you are trying this for the first time and you and not completely happy with the results then try again. Then spread the topping on before you bake it. You can let the butter get to room temper and then blend the topping without heat. You really don’t have to warm the butter on the stove. Next time I will be sure to flip the bread after a couple of hours and drain all remaining liquid before baking. This time it came out a little on the soggy side even though I drained out most of the egg mixture.
This is my third time making this recipe and it surely won’t be my last. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Just follow these basic tips above and the master recipe below and you’ll be on your way to French Toast heaven.Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out. It might seem like a lot at first, but after toasting about eight slices of bread you may want to replenish.įrench toast can be a quick and easy camping breakfast. We start with 4 tablespoons of butter and warm it up until just starting to froth. The solution: more butter.īy cooking with more butter in the pan, the heat is more evenly distributed across the surface of the pan. This resulted in unevenly cooked bread, particularly if we were trying to cook two slices at once. Most camp stoves have relatively small burners and we found we were getting a hot spot right in the middle. Using a well-seasoned cast-iron or nonstick pan, you’ll want to cook your French toast over medium heat. In fact, if you sprinkle a little extra sugar on the outside of your bread after you dip it into the mixture, you can get a spectacular golden brown finish on your toast. Not only does the egg-milk-sugar mixture soak into the bread and sweeten it from within, but it produces a crispy caramelized layer on the outside. SugarĪdding vanilla extract, cinnamon, and even a little nutmeg are all good ideas for French Toast, but one critical step we had been leaving out was to add sugar to the mixture. You want it to be moist throughout, but not totally saturated.įor stale bread, soak the bread slices for up to 20-30 seconds. The Dipįor fresh bread, we found that a 10-second dip on both sides soaked up just the right amount of egg mixture. Anything more and you’re making a Croque Monsieur. Anything less and the mixture is too thin. This gave us wildly inconsistent results.īut after a few kitchen tests, we’ve concluded that 3 eggs to 1 cup of milk is the ideal ratio. It really depended on how many eggs we had on hand. Previously, we’ve played fast and loose with this ratio. Rustic French loaf, a baguette, or even a pumpernickel will all work as well (although the visual presentation will look different). It is easy to find a whole loaf at most grocery stores and it adds a distinct tangy flavor that pairs nicely with the overall sweetness of the dish. Most styles of bread will work, but we often go with sourdough. If you prefer firmer centers, then a day or two old loaves of bread will be best. If you like your French toast to have a rich, custard-like center, then use a fresh loaf of bread. You will be able to soak up more of the egg-milk mixture, giving you more time to crisp the outsides without overcooking the insides. We recommend picking up a loaf of your favorite bread and cutting it into generous 3/4″-1” thick slices.
Pre-sliced sandwich bread is just too thin, cook through too quickly, and often results in rubbery French toast. The single best way to achieve exceptional French toast at a campsite (or anywhere for that matter) is to use whole loaf bread and slice it yourself.
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