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Cook Talk

French toast
I need to cook french toast for a group of 200 people. I have a large 4 foot grill top and plenty of people to help. I just need a recipe for 400 slices of french toast cooked on the grill top (not baked).
You can only do about 80 slices at a time on this griddle.

Use good french bread or any textured bread; do not use "Wonder bread" type, and even Texas toast is not as good- though better than wonder. For the best, cut thick (about 1") slices of bread and let them stale (not rock hard, just so they're nice and dry), then give them time to soak up your custard base. If this is too time consuming, thinner slices of solid bread work well with a quicker soak and a slightly hotter grill.

Speaking of the soak, the biggest mistake people make with French toast is just dipping it in the batter without letting it soak.

No salt. Grill in butter that has enough salt for the toast, lightly dust with powdered sugar, (or toppings).

Equal amounts of eggs and milk (use less milk for a more custardy inner texture), whatever spice and flavor you want, then onto the griddle. But you have to give the "custard" time to cook. So the griddle can't be to hot- you don't want burn the outside before the inside is done to a custard like consistency.

Here is a food service recipe for 48 servings with frou frou toppings;

Berry Good French Toast (Rich's)
Yield 48 servings

3 large loaves French or Italian Bread
1 quart whole milk or half and half
4 1/2 cups Eggs (that's about 2 dozen)
2/3 cups Sugar
4 tsp Vanilla Extract
1 Tbsp Rum-Flavored Extract
1 tsp Nutmeg
Powdered Sugar, as needed, 1 pound
6 lbs Frozen Strawberries, thawed, drained, and sliced
48 oz On Top« Whipped Topping (PC 02559)

Bake bread, following directions on case. Let cool, then slice 16 slices out of each loaf.
Arrange bread slices in single layer in 2 greased full sheet pans (18"x26"x1"). Set aside.
Combine Rich's« Whip Topping«, eggs, sugar, vanilla, rum extract, and nutmeg until well blended. Pour mixture evenly over bread slices. Turn bread slices over once to coat both sides. Cover and chill overnight.
Remove from refrigerator. Let stand for 30 minutes at room temperature.

Griddle at 325, or bake, turning bread over once, until light brown. Conventional oven: 500║F for 12-14 minutes Convection oven: 450║F for 10-12 minutes
Sprinkle powdered sugar on French toast.
To serve, arrange 1 slice of French toast topped with 1/4 cup strawberries on each serving plate. Garnish with 1 oz On Top«.

By the way, I actually like more egg (6-7 cups) and less milk- just so you end up with about 9 cups of liquid. And I use lots more nutmeg, and sometimes ground cardamon also.
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