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May 4, 2010
French Toast and Monte Cristo FOR FRENCH TOAST: Makes: 8 slices 1 cup half and half 3 large eggs 2 tablespoons warm honey 1/2 teaspoon kosher salt 8 slices stale bread 1 splash Galliano In mixing bowl, whisk together the half and half, eggs, honey, Galliano and salt. Preheat oven to 375 degrees. Dip bread into custard mixture and soak for about 30 seconds on each side and then allow excess custard to drip of on a wire rack for several minutes prior to cooking.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | September 12, 2014
Historically, the concept of the diner was fairly straightforward. No-frills food, quick service, huge menu, lots of coffee. In recent years, however, that definition has been expanded and tweaked, as chefs have embraced "upscale" diner food and Guy Fieri roamed the country, shining his "Diners, Drive-Ins and Dives" spotlight on restaurants that don't traditionally fill any of those shoes. The Weekender, a self-billed "country diner," appears to be one of this new breed of restaurant.
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FEATURES
By Joanne E. Morvay | July 18, 2001
Item: Pepperidge Farm French Toast What you get: 6 slices Cost: About $2.75 Nutritional content: Cinnamon flavor -- 200 calories, 7 grams fat, 1.5 grams saturated fat, 210 milligrams sodium, 27 grams carbohydrates, 9 grams sugars Preparation time: 1 or 2 cycles in toaster, 1 to 1 1/2 minutes in microwave, 6 minutes in oven Review: Want French toast but don't have time to heat up the griddle? Try these frozen slices from Pepperidge Farm. They're quickly heated in the toaster or oven.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | November 21, 2012
When it's not quite 9 a.m. on a Sunday and there's a crowd gathering on the sidewalk, there's a good chance something special is happening. When that crowd is gathering outside the funky facade of Blue Moon Cafe in Fells Point, breakfast is that something special. Here's how breakfast at Blue Moon works: Upon arrival, head inside to track down a waiter and add your name to the ever-growing list. During our visit, at a quarter to 9, the wait was 30 minutes; an hour later when we left, it had swelled to a full hour and a half.
FEATURES
By ROHINA PHADNIS | March 11, 2006
What it is -- A crispy whole-wheat and rice cereal with the taste of French toast What we like about it --The super-sweet squares of cereal are decorated with syrupy swirls, yet they have a nice crunch. This is a quick way to get a taste of the breakfast classic without the eggy mess. And there's at least a half-serving of whole grains. What it costs --$3.83 for a 13.6-ounce box. Where to buy --Available in the cereal aisles of most grocery stores.
NEWS
By Bev Bennett and Bev Bennett,Tribune Media Services | January 4, 2004
January is the longest month of the year. At least it seems that way. Although it's not the only 31-day month, January is the only one that seems like twice the length, with each day more blustery than the one before. In fact, if I had my druthers, I'd skip the month and burrow under the covers until February. Unfortunately, I don't have that luxury and I'll bet you don't either. That's why I plan to pamper myself with foods that give me some incentive to get out of bed. French toast fits the need perfectly.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | October 13, 1996
On a Sunday morning, Fells Point is a different neighborhood from the bar-hopper's paradise it was just 12 hours earlier. The sun is bright and the air crisp on this fine fall day. A few tourists are already out for a stroll, and the mood is mellow.We are headed for Savannah, the high-end restaurant in the basement of the Admiral Fell Inn. It seems a shame to go underground on such a nice day, even for what promises to be an excellent brunch. But the rooms are lighter than I expected. The sun filters in through small windows and sparkles on the mimosas, orange juice and champagne that are complimentary with the meal (if you have a coupon)
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | November 21, 2012
When it's not quite 9 a.m. on a Sunday and there's a crowd gathering on the sidewalk, there's a good chance something special is happening. When that crowd is gathering outside the funky facade of Blue Moon Cafe in Fells Point, breakfast is that something special. Here's how breakfast at Blue Moon works: Upon arrival, head inside to track down a waiter and add your name to the ever-growing list. During our visit, at a quarter to 9, the wait was 30 minutes; an hour later when we left, it had swelled to a full hour and a half.
FEATURES
By Seattle Times | January 8, 1992
This tasty recipe will make weekend breakfast or brunch a treat.Baked French Toast8-ounce carton egg substitute, defrosted if frozen1/3 cup low-fat milk1/4 teaspoon cinnamon and nutmeg6 slices white bread1 tablespoon margarine, meltedWhisk together all ingredients but bread and margarine.Put bread slices into 9x13-inch pan. Pour egg mixture over bread and let sit for 20 minutes.Brush baking sheet with about half melted margarine. Arrange soaked bread on sheet and drizzle with remaining margarine.
NEWS
By MARGE PERRY and MARGE PERRY,NEWSDAY | May 28, 2006
Cutting sliced bread into rounds with a biscuit cutter makes this French toast look special -- and ready to top with vanilla yogurt and fruit. VANILLA CINNAMON FRENCH TOAST SHORTCAKES WITH YOGURT AND BERRIES MAKES 4 SERVINGS 4 slices bread 3 large eggs 1 tablespoon skim milk 1 / 4 teaspoon vanilla extract 1 / 4 teaspoon cinnamon 2 teaspoons butter 1 teaspoon canola oil 1 cup berry topping (below) 1 (6-ounce) container vanilla or plain nonfat yogurt Use a 3-inch biscuit cutter to cut the slices of bread into circles.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 4, 2012
You can start your Easter Sunday dining at 7:15 a.m. at Slainte in Fells Point , while watching a Scottish Premier League game (Hibernian vs. Motherwell) and finish up with a late-night dinner at the Prime Rib. Easter isn't just for brunch. Aldo's -- The Little Italy restaurant is opening early (3 p.m.-8 p.m.) for an Easter dinner featuring the full a la carte menu along with a special $55 four-course menu prepared by chef-owner Aldo Vitale. Highlights of the Easter menu include a truffled asparagus risotto, a wood-grilled Porterhouse of Vermont lamb and Vitello alla Cacciatora, hunter's style veal with Yukon Gold potatoes, white wine and herbs.
NEWS
March 23, 2012
Sunday, March 25 Fundraiser The Goshen Farm Preservation Society's annual "Java & Jazz Event," a fundraiser to benefit the restoration and preservation of Goshen Farm in Cape St. Claire, will be held from 3 p.m. to 5 p.m. at St. Margaret's Episcopal Church, 1601 Pleasant Plains Road in Annapolis. Information: goshenfarm.org. ArtFest From performances to art demonstrations, hands-on projects to gallery happenings, this free event will run from 1 p.m. to 4 p.m. at Maryland Hall for the Creative Arts, 801 Chase St. in Annapolis.
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | June 26, 2011
Turn off busy Frederick Road in Catonsville onto Mellor Avenue, and in under a block you're passing Duesenberg's . If you see a crowd out front, it's probably lunchtime. Now try to find a place to park. The lots across the street are clearly marked private property. Without the signs, many office workers would be forced onto the street. We got lucky and pulled up just as a spot on Mellor opened up. If parking is an annoyance, it's minor. But compound annoyances add up. The way Duesenberg's is set up, outdoor dining is right at the sidewalk.
ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | May 4, 2010
Considering all that mothers do, a decent breakfast on Mother's Day shouldn't be too much to ask. But often that means standing in a restaurant line waiting for a table, or a sitcom version of breakfast in bed, with burnt toast, spilled juice and a forced smile. Brunch classics such as eggs Benedict can be intimidating, and traditional French toast can be pedestrian. But not in the kitchen of chef Michael Wagner of Baltimore International College. "There's nothing to stop you from enjoying these at home and impressing your mother or your wife," said the instructor.
ENTERTAINMENT
May 4, 2010
French Toast and Monte Cristo FOR FRENCH TOAST: Makes: 8 slices 1 cup half and half 3 large eggs 2 tablespoons warm honey 1/2 teaspoon kosher salt 8 slices stale bread 1 splash Galliano In mixing bowl, whisk together the half and half, eggs, honey, Galliano and salt. Preheat oven to 375 degrees. Dip bread into custard mixture and soak for about 30 seconds on each side and then allow excess custard to drip of on a wire rack for several minutes prior to cooking.
NEWS
By ROB KASPER | June 17, 2009
This Father's Day, think about serving Dad a beer at breakfast, or as a lunch entree, or maybe during dessert. I am not proposing you get dear old Dad soused this Sunday. Rather, I am suggesting you feed him dishes made with beer. Why is this a good idea? First, dads like to eat. Secondly, most dads like beer. Thirdly, it is usually difficult to figure out what to get the guy for Father's Day. He doesn't give his relatives many gift clues. What he really values, of course, is recognition, some acknowledgment of his paternal role, some effort that says, "Thanks, man."
ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | May 4, 2010
Considering all that mothers do, a decent breakfast on Mother's Day shouldn't be too much to ask. But often that means standing in a restaurant line waiting for a table, or a sitcom version of breakfast in bed, with burnt toast, spilled juice and a forced smile. Brunch classics such as eggs Benedict can be intimidating, and traditional French toast can be pedestrian. But not in the kitchen of chef Michael Wagner of Baltimore International College. "There's nothing to stop you from enjoying these at home and impressing your mother or your wife," said the instructor.
NEWS
By Rob Hiassen and Rob Hiassen,SUN STAFF | March 21, 2000
Joseph C. Palczynski's breakfast order yesterday of French toast and sausage sent Wayne Kucz over the edge -- or rather over the fence. Kucz fashioned a bag containing cough syrup, eggs and orange juice. He entered a back alley and lofted the bag across the fence toward the home of his 64-year-old mother, Lillian Kucz. On police orders, Kucz's mother, sister, niece and great niece have been confined to their Dundalk rowhouse, as law enforcement officials remained stationed near the Lange Street home where Palczynski has held three hostages since Friday.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | February 5, 2009
Every so often, a restaurant opens so successfully, is embraced so universally, that you can only figure that it's filling a deep, communal need. Miss Shirley's arrival in Roland Park a few years ago was such a case. It seemed that more than almost anything, Baltimore desperately wanted an upscale and Southern-style breakfast- and lunch-only restaurant, one that maintained a homey and cheerful ambience while adding New American panache to traditional morning-time recipes. We're talking things like French toast stuffed with coconut cream, flaked coconut and bruleed bananas; eggs Benedict served on top of cakes made from shredded potatoes or sweet corn; and deviled eggs stuffed with jumbo lump crab meat.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to the Sun | July 19, 2007
After 20 years of working together at Pete's Grill, a Waverly comfort-food landmark, sisters Cathy Carter and Debbie Crum took a gamble and opened their own restaurant, Two Sisters Grille, in nearby Remington. The offerings and atmosphere of Two Sisters resemble the restaurant they left behind: good, cheap food, with an emphasis on fast, filling breakfast fare such as egg sandwiches ($3), pancakes ($4.50) and French toast ($4.50). Lunch includes meatloaf ($7.95), as well as half-pound burgers ($4.30)
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