Comments on: For a French-toast master on his 76th

By: Clare Honn

Clare Honn — Mon, 16 Feb 2015 04:40:26 +0000

Craving French Toast and feeling nostalgic for my departed Pops, I recalled your dad's recipe in your book and promptly made it this AM. Perfection. I've never quite “nailed” French Toast; now I have. Thank you Molly and Burg.

By: Vanilla and Honey

Vanilla and Honey — Sat, 03 Aug 2013 16:55:39 +0000

I read your book, then found your blog, and this morning I made your Dads French toast. It was so delicious….and I will make it for my dad next time I get a chance…My dad Bill used to make us chorizo and eggs and potatoes on Sat mornings…he also would make us jelly omelets with my grandmas boysenberry jam. Not sure if that's a real thing or something he made up…

By: Vanilla and Honey

Vanilla and Honey — Sat, 03 Aug 2013 16:55:39 +0000

By: Tbs

Tbs — Sun, 24 Mar 2013 14:27:26 +0000

Hi Molly,
I finally tried your french-toast rule of frying in oil.total game changer. Crispy on the outside, custard-y and fluffy on the outside. Thank you for elevating breakfast to a new level!

By: Tbs

Tbs — Sun, 24 Mar 2013 14:27:26 +0000

Hi Molly,
I finally tried your french-toast rule of frying in oil.total game changer. Crispy on the outside, custard-y and fluffy on the outside. Thank you for elevating breakfast to a new level!

By: Anonymous

Anonymous — Thu, 01 Mar 2012 20:30:24 +0000

I must say that I am a fan of Berg's French toast, but I have my own twist and I'm curious to see other's French Toast aficionado's opinion….. instead of 1 tsp of Vanilla, I double it to 2 tsps of vanilla and add 2 tsp of Almond (or more depending on my modd)! I happened to come across this “Amaretto” taste when I was eating French toast at the once popular Larry's Market Cafe (RIP). Ever since that first bite, I've been in search of the recipe. I asked the chef what her secret was and she said Amaretto. But Berg's recipe is by far the closest to French Toast perfection once I add my Amaretto flavor. Ahhhhh….a pefect Saturday morning breakfast. Or Wednesday dinner, or Sunday's lunch reheats. Amy Turnnbull Ballard, Wa

By: Anonymous

Anonymous — Thu, 01 Mar 2012 20:30:24 +0000

By: Junsui

Junsui — Wed, 06 Jul 2011 17:25:34 +0000

Ever since I read your book, I've used this as my go-to French toast recipe. l'm simply in love with it; it leads to something that's both crunchy and custardy and melts in your mouth!

By: Junsui

Junsui — Wed, 06 Jul 2011 17:25:34 +0000

Ever since I read your book, I've used this as my go-to French toast recipe. l'm simply in love with it; it leads to something that's both crunchy and custardy and melts in your mouth!

By: Anonymous

Anonymous — Fri, 15 Oct 2010 19:48:29 +0000

Love IS lovlier the second time around and I wanted to make some-thing very special for the special man in my life this weekend.We are both 73 going on 16! I have been searching – and when I read your comments about your Dad along with the recipe to fry the toast in oil – I was convinced that I had found something delicious and special. Remembering back, I think my mother used to fry the toast for us because I remember the old cast iron skillet she used. Thanks for sharing your wonderful memories of your Dad and for helping me recall a lovely rememberance from my childhood. And – thanks for the wonderful recipe.