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recipe question
#11115 - 06/08/03 10:11 PM

louise

Reged: 02/05/03
Posts: 836
Loc: canada

HI; For the french toast recipe using french bread, how does the mixture soak in when the bread is so dense?

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Re: recipe question new

#11147 - 06/09/03 11:29 AM

Heather

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

Louise - Have you ever made French toast before? There's nothing different about any of the recipes that have been posted for this. They all require slicing the bread (and as long as it's less than one inch thick or so, the thickness doesn't really matter) and then soaking the bread in the batter. The bread will absorb all the liquid. The thicker the bread is, the longer it will take to have the batter soak all the way through. But it will still happen, and you can pan fry the bread when it's just coated with batter, it doesn't have to be soaked all the way through.

- Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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Re: recipe question new

#11299 - 06/10/03 03:39 PM

louise

Reged: 02/05/03
Posts: 836
Loc: canada

thanks heather nt.

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