Breakfast was...

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Breakfast was...

A one pound tub of strawberries, boysenberry yogurt dipped.

A sugar OD perhaps so, but, tough on me. It don't hurt, yet!

Andy

Andy I posted my breakfast on the "profiteroles" thread.

I hope you didn't ADD sugar to your strawberries!
Dee Dee

In article said:

Breakfast was...

A one pound tub of strawberries, boysenberry yogurt dipped.

A sugar OD perhaps so, but, tough on me. It don't hurt, yet!

Strawberries are actually OK as far as sugar content goes.

My breakfast was pancakes with butter and golden syrup. There's your
sugar OD!

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche said:

My breakfast was pancakes with butter and golden syrup. There's your
sugar OD!

Miche

Fried eggs, bacon and french toast that is sweet enough, you do not need
syrup.

Pain Perdue (French Toast)

French bread (stale), sliced 1" thick
8 large eggs
3 cups Half & Half or milk
2 tsp vanilla
1 1/2 cups sugar (I use Splenda)
dash of salt
Butter
Cinnamon (optional)
Confectioner's sugar

Butter a 9x13 baking dish, arrange bread in the bottom of the pan.

In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
salt. Pour the mixture over the bread. The bread will float and you
can turn the bread over a couple of times to make sure it is coated.
Cover with plastic wrap and refrigerate over night.

In the morning, remove from the refrigerator and allow to come to room
temperature. Preheat the oven to 350(F). Sprinkle the bread with
cinnamon and dot with plenty of butter. Bake uncovered for 45-50
minutes. Remove from the oven and allow to cool for 10 minutes, or the
French Toast will stick to the pan. Sprinkle with powdered sugar and
serve. This French Toast is sweet, so maple syrup is optional.

Becca

Becca said...

Quoted message said:

Miche said:

My breakfast was pancakes with butter and golden syrup. There's your
sugar OD!

Miche

Fried eggs, bacon and french toast that is sweet enough, you do not need
syrup.

Pain Perdue (French Toast)

French bread (stale), sliced 1" thick
8 large eggs
3 cups Half & Half or milk
2 tsp vanilla
1 1/2 cups sugar (I use Splenda)
dash of salt
Butter
Cinnamon (optional)
Confectioner's sugar

Butter a 9x13 baking dish, arrange bread in the bottom of the pan.

In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
salt. Pour the mixture over the bread. The bread will float and you
can turn the bread over a couple of times to make sure it is coated.
Cover with plastic wrap and refrigerate over night.

In the morning, remove from the refrigerator and allow to come to room
temperature. Preheat the oven to 350(F). Sprinkle the bread with
cinnamon and dot with plenty of butter. Bake uncovered for 45-50
minutes. Remove from the oven and allow to cool for 10 minutes, or the
French Toast will stick to the pan. Sprinkle with powdered sugar and
serve. This French Toast is sweet, so maple syrup is optional.

Becca

NO THANKS!!!

I compared your recipe to others by the same name and something is
definitely wrong with yours.

ICK!!!

Andy

Andy said:

Becca said...

Quoted message said:

Miche said:

My breakfast was pancakes with butter and golden syrup. There's your
sugar OD!

Miche

Fried eggs, bacon and french toast that is sweet enough, you do not need
syrup.

Pain Perdue (French Toast)

French bread (stale), sliced 1" thick
8 large eggs
3 cups Half & Half or milk
2 tsp vanilla
1 1/2 cups sugar (I use Splenda)
dash of salt
Butter
Cinnamon (optional)
Confectioner's sugar

Butter a 9x13 baking dish, arrange bread in the bottom of the pan.

In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
salt. Pour the mixture over the bread. The bread will float and you
can turn the bread over a couple of times to make sure it is coated.
Cover with plastic wrap and refrigerate over night.

In the morning, remove from the refrigerator and allow to come to room
temperature. Preheat the oven to 350(F). Sprinkle the bread with
cinnamon and dot with plenty of butter. Bake uncovered for 45-50
minutes. Remove from the oven and allow to cool for 10 minutes, or the
French Toast will stick to the pan. Sprinkle with powdered sugar and
serve. This French Toast is sweet, so maple syrup is optional.

Becca

NO THANKS!!!

I compared your recipe to others by the same name and something is
definitely wrong with yours.

ICK!!!

Andy

In the morning I will look over the recipe.

Becca

Becca said:

Miche said:

My breakfast was pancakes with butter and golden syrup. There's your
sugar OD!

Quoted message said:

Miche

Fried eggs, bacon and french toast that is sweet enough, you do not need
syrup.

Pain Perdue (French Toast)

French bread (stale), sliced 1" thick
8 large eggs
3 cups Half & Half or milk
2 tsp vanilla
1 1/2 cups sugar (I use Splenda)
dash of salt
Butter
Cinnamon (optional)
Confectioner's sugar

Butter a 9x13 baking dish, arrange bread in the bottom of the pan.

In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
salt. Pour the mixture over the bread. The bread will float and you
can turn the bread over a couple of times to make sure it is coated.
Cover with plastic wrap and refrigerate over night.

In the morning, remove from the refrigerator and allow to come to room
temperature. Preheat the oven to 350(F). Sprinkle the bread with
cinnamon and dot with plenty of butter. Bake uncovered for 45-50
minutes. Remove from the oven and allow to cool for 10 minutes, or the
French Toast will stick to the pan. Sprinkle with powdered sugar and
serve. This French Toast is sweet, so maple syrup is optional.

Jeez, that's a lot of sugar. Have you tried leaving out the egg
whites, and using all yolks? It's much better. I never put whites in
French toast dippy stuff. I also typically at least triple the
vanilla extract.

Quoted message said:

Becca

--Bryan

Becca said:

Andy said:

Becca said...

Quoted message said:

Quoted message said:

Miche wrote:

Quoted message said:

Quoted message said:

> My breakfast was pancakes with butter and golden syrup. There's your
> sugar OD!

Quoted message said:

Quoted message said:

> Miche
Fried eggs, bacon and french toast that is sweet enough, you do not need
syrup.

Quoted message said:

Quoted message said:

Pain Perdue (French Toast)

Quoted message said:

Quoted message said:

French bread (stale), sliced 1" thick
8 large eggs
3 cups Half & Half or milk
2 tsp vanilla
1 1/2 cups sugar (I use Splenda)
dash of salt
Butter
Cinnamon (optional)
Confectioner's sugar

Quoted message said:

Quoted message said:

Butter a 9x13 baking dish, arrange bread in the bottom of the pan.

Quoted message said:

Quoted message said:

In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
salt. Pour the mixture over the bread. The bread will float and you
can turn the bread over a couple of times to make sure it is coated.
Cover with plastic wrap and refrigerate over night.

Quoted message said:

Quoted message said:

In the morning, remove from the refrigerator and allow to come to room
temperature. Preheat the oven to 350(F). Sprinkle the bread with
cinnamon and dot with plenty of butter. Bake uncovered for 45-50
minutes. Remove from the oven and allow to cool for 10 minutes, or the
French Toast will stick to the pan. Sprinkle with powdered sugar and
serve. This French Toast is sweet, so maple syrup is optional.

Quoted message said:

Quoted message said:

Becca

Quoted message said:

NO THANKS!!!

Quoted message said:

I compared your recipe to others by the same name and something is
definitely wrong with yours.

Quoted message said:

ICK!!!

Quoted message said:

Andy

In the morning I will look over the recipe.

Becca

Actually it's perfect... only thing I'd do differently is instead of
baking I'd deep fry until golden and steamy custardy creamy inside...
dust with powdered sugar and serve with a side of cherry preserves.
Naturally I'm gonna prepare and serve... we're going to munch this in
bed with a big pitcher of mimosas. And you don't have to do a thing
you don't want to, you don't have to move a muscle... all you gotta do
is lay there and leave everything to me. 😉

Bobo Bonobo® said...

Quoted message said:

Jeez, that's a lot of sugar. Have you tried leaving out the egg
whites, and using all yolks? It's much better. I never put whites in
French toast dippy stuff. I also typically at least triple the
vanilla extract.

If you're gonna cut out the whites (I like that idea) you'll have to cut back
on the half & half, which sounded excessive to begin with! Maybe 1 part eggs
to 2 parts half & half by volume at the most?

I'd definitely cut the sugar down to 1/4 cup!

And skip waiting overnight. Soak five minutes, flipping once and pan fry.

Andy

Bobo Bonobo® said:

Jeez, that's a lot of sugar. Have you tried leaving out the egg
whites, and using all yolks? It's much better. I never put whites in
French toast dippy stuff. I also typically at least triple the
vanilla extract.

--Bryan

This is my grandmother's recipe, so I have not tampered with it much,
but sure, why not. I will try omitting the egg whites and see how it
turns out. To be honest, it tastes delicious. It puffs up and turns
golden brown on the top and it tastes custardy on the inside. My Half &
Half expired Friday, so I chunked it. I used skim milk instead, and it
tasted fine. I like using part milk and part Half & Half.

It is a traditional French or Cajun version of French Toast, grandma
called it Pain Perdue. You are right, that is a lot of sugar. I used
Splenda, because I am trying to lose a few pounds. It tastes sweet
enough, that you do not need syrup, which saves a lot of calories.

Becca

Sheldon said:

Becca said:

Andy said:

Becca said...
> Miche wrote:
>> My breakfast was pancakes with butter and golden syrup. There's your
>> sugar OD!
>> Miche
> Fried eggs, bacon and french toast that is sweet enough, you do not need
> syrup.
> Pain Perdue (French Toast)
> French bread (stale), sliced 1" thick
> 8 large eggs
> 3 cups Half & Half or milk
> 2 tsp vanilla
> 1 1/2 cups sugar (I use Splenda)
> dash of salt
> Butter
> Cinnamon (optional)
> Confectioner's sugar
> Butter a 9x13 baking dish, arrange bread in the bottom of the pan.
> In a large bowl, beat the eggs, then add the milk, vanilla, sugar and
> salt. Pour the mixture over the bread. The bread will float and you
> can turn the bread over a couple of times to make sure it is coated.
> Cover with plastic wrap and refrigerate over night.
> In the morning, remove from the refrigerator and allow to come to room
> temperature. Preheat the oven to 350(F). Sprinkle the bread with
> cinnamon and dot with plenty of butter. Bake uncovered for 45-50
> minutes. Remove from the oven and allow to cool for 10 minutes, or the
> French Toast will stick to the pan. Sprinkle with powdered sugar and
> serve. This French Toast is sweet, so maple syrup is optional.
> Becca
NO THANKS!!!
I compared your recipe to others by the same name and something is
definitely wrong with yours.
ICK!!!
Andy

In the morning I will look over the recipe.

Becca

Actually it's perfect... only thing I'd do differently is instead of
baking I'd deep fry until golden and steamy custardy creamy inside...
dust with powdered sugar and serve with a side of cherry preserves.
Naturally I'm gonna prepare and serve... we're going to munch this in
bed with a big pitcher of mimosas. And you don't have to do a thing
you don't want to, you don't have to move a muscle... all you gotta do
is lay there and leave everything to me. 😉

<blushing>

Becca