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Pancakes or waffles?

pancakes or waffles?

  • pancakes

    Votes: 64 40.8%

  • waffles

    Votes: 93 59.2%
  • Total voters
    157
  • Poll closed .
somecyguy said:
Well, you can't post that without a recipe. Give it up!
Click to expand...
I start by making a caramel sauce. I don't use measurements, but I eyeball about 2 cups of brown sugar, a stick of butter, a pint of cream, and salt to taste. Butter and sugar go in a sauce pan, medium heat, until the sugar dissolves. You can use a bit of corn syrup to keep it from crystalizing, but it's not entirely necessary. Lower heat and slowly add cream, stirring, until it hits the right consistency. Salt to taste. Pour the caramel into a baking dish. I tend to use 13X9. Add chopped pecans, and make sure the sauce covers the entire bottom of the pan.

Layer the slices of bread on top. Use thick sliced bread. Texas toast is fine. Challah is better. But it really doesn't matter. Try to get as much coverage as you can, and don't be shy about crowding.

Then, make the custard to pour on top. Nothing special there. Eggs, milk, cream, nutmeg, You can add sugar, and I've done that before, but you don't want it to be too sweet, because the caramel is going to be plenty sweet as it is. Once it's well mixed, pour it on top of the bread, Make sure to get even coverage. And even if it looks like it's too much, it probably isn't. You're going to cover it in aluminum foil and leave it in the fridge overnight, and the bread is going to soak everything up.

The next day, put it in the oven at 350-375, with the aluminum foil still covering for 30 min or so. After that, you can remove the foil and let it go until the top has browned up a bit.

To serve, you actually flip the pieces over on the plate, so the caramel side is facing up. Spoon more sauce and pecans on top. No syrup needed.
 
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Mr Janny said:
I start by making a caramel sauce. I don't use measurements, but I eyeball about 2 cups of brown sugar, a stick of butter, a pint of cream, and salt to taste. Butter and sugar go in a sauce pan, medium heat, until the sugar dissolves. You can use a bit of corn syrup to keep it from crystalizing, but it's not entirely necessary. Lower heat and slowly add cream, stirring, until it hits the right consistency. Salt to taste. Pour the caramel into a baking dish. I tend to use 13X9. Add chopped pecans, and make sure the sauce covers the entire bottom of the pan.

Layer the slices of bread on top. Use thick sliced bread. Texas toast is fine. Challah is better. But it really doesn't matter. Try to get as much coverage as you can, and don't be shy about crowding.

Then, make the custard to pour on top. Nothing special there. Eggs, milk, cream, nutmeg, You can add sugar, and I've done that before, but you don't want it to be too sweet, because the caramel is going to be plenty sweet as it is. Once it's well mixed, pour it on top of the bread, Make sure to get even coverage. And even if it looks like it's too much, it probably isn't. You're going to cover it in aluminum foil and leave it in the fridge overnight, and the bread is going to soak everything up.

The next day, put it in the oven at 350-375, with the aluminum foil still covering for 30 min or so. After that, you can remove the foil and let it go until the top has browned up a bit.

To serve, you actually flip the pieces over on the plate, so the caramel side is facing up. Spoon more sauce and pecans on top. No syrup needed.
Click to expand...
What a way to die!!!!!!

 
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Mr Janny said:
I start by making a caramel sauce. I don't use measurements, but I eyeball about 2 cups of brown sugar, a stick of butter, a pint of cream, and salt to taste. Butter and sugar go in a sauce pan, medium heat, until the sugar dissolves. You can use a bit of corn syrup to keep it from crystalizing, but it's not entirely necessary. Lower heat and slowly add cream, stirring, until it hits the right consistency. Salt to taste. Pour the caramel into a baking dish. I tend to use 13X9. Add chopped pecans, and make sure the sauce covers the entire bottom of the pan.

Layer the slices of bread on top. Use thick sliced bread. Texas toast is fine. Challah is better. But it really doesn't matter. Try to get as much coverage as you can, and don't be shy about crowding.

Then, make the custard to pour on top. Nothing special there. Eggs, milk, cream, nutmeg, You can add sugar, and I've done that before, but you don't want it to be too sweet, because the caramel is going to be plenty sweet as it is. Once it's well mixed, pour it on top of the bread, Make sure to get even coverage. And even if it looks like it's too much, it probably isn't. You're going to cover it in aluminum foil and leave it in the fridge overnight, and the bread is going to soak everything up.

The next day, put it in the oven at 350-375, with the aluminum foil still covering for 30 min or so. After that, you can remove the foil and let it go until the top has browned up a bit.

To serve, you actually flip the pieces over on the plate, so the caramel side is facing up. Spoon more sauce and pecans on top. No syrup needed.
Click to expand...
You should call the recipe “the defibrillator.”
 
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French toast is last on my list. Especially with powered sugar. Those who like it with powered sugar, watch the movie road trip.
 
Either. They just need to be soaked in syrup! But waffles make it easier - just fill up each square and let it soak in!
 
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