Reader Comments on Easy Does It: French Toast from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Tue, 13 May 2008 05:53:01 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/issues/2008-03/food/frenchtoast Being a lover of French toast I will try these recipes. However...I have always cooked my french toast in about a half inch of canola oil...this makes a really crunchy french toast. My family grew up on it and cannot understand why all recipes do not call for deep oil. The one time I had it made my way was in a diner in Roscoe NY...on rte 17...Of course I thought everyone used this method. I have been to many diners and restaurants and am disappointed with it, as they just cook it in a layer of butter...no crisp...Most of the french toast I have had in these places..just lay there..flat out....no amount of syrup makes it taste .. the way I would like it. I have made the ham and cheese one and it is delicious... Is there anyone else out there that does it the same way? Yankee Publishing (rss@ypi.com) Mon, 17 Mar 2008 15:23:42 +0100 http://www.yankeemagazine.com/issues/2008-03/food/frenchtoast The old Betty Crocker cookbook had a recipe for oven fried French toast - basically baked in a 500 degree oven on a greased pan for 10 minutes. The result is about the same as frying, but the slices hold together well, and you can do a LOT at once without running to the stove to flip, check, etc. Being Vermonters, of course we lavish Pure Vermont Maple Syrup on OUR French Toast! Betty Ann Lockhart, Charlotte, Vermont Yankee Publishing (rss@ypi.com) Mon, 17 Mar 2008 17:31:35 +0100 http://www.yankeemagazine.com/issues/2008-03/food/frenchtoast Yes, I am with Evelyn on this one. I too, prefer to deep fry my French Toast. That is the way my Italian Grandfather used to make it as well. In addition (sorry New Englanders) we NEVER use maple syrup. Just a sprinkling of good old granulated sugar! Yankee Publishing (rss@ypi.com) Wed, 19 Mar 2008 01:59:19 +0100 http://www.yankeemagazine.com/issues/2008-03/food/frenchtoast My husband made them this morning, since we have tried to eat better - I found them heavy - but, we did put fresh maple syrup on them as well as granulated sugar. didn't have enough butter in the pan - They were good, but can't have them often - blows the healthy eating off the plate!! Yankee Publishing (rss@ypi.com) Sat, 22 Mar 2008 15:28:41 +0100 http://www.yankeemagazine.com/issues/2008-03/food/frenchtoast For variety, I often use Pepperidge Farm's cinnamon raisin bread. The flavor is wonderful and we only use pure maple syrup in our home. Anything else just makes the french toast wet. Yankee Publishing (rss@ypi.com) Thu, 10 Apr 2008 02:02:12 +0100