Junior's french toast at Georgia Tech was a staple breakfast for both Dad and I. Sadly it isn't there any more but I ran across some GT Marketing of this.
TOMMY’S REPLY:
Hmmm… it’s been almost 11 years since we served our last batch and nothing was ever written down. But let me encourage him and those alums willing to use a little “trial and error” approach... it’s very basic!Many high-end restaurants start by mixing eggs, milk, and a little vanilla extract to dip their French bread... very good! But we needed to feed hungry students fast at a price they could afford, so we took it to another level.
We found that using "complete pancake mix" and adding eggs and milk could make a heartier mix… fluffier. We used Flower’s Bakery regular sandwich bread (day-old holds together better!). Now, as to proportions? Too many variables, but as I stated earlier, trial and error.
Follow directions on any pancake box (complete mix only)... remember we’re starting from a pancake approach… not the fancy egg wash approach. Try to keep the batter slightly sticky (a few more eggs if needed), not too thick… definitely not thin. Depending on your small batch, play with it. You’ll get the results needed after a few trials. Now have your oiled, griddle at 360*). Dip your bread in the prepared batter (don’t soak it too long, dip to cover both sides of the bread) and place it on the griddle. After 1 1/2 to 2 minutes, check to see if it's golden brown, then turn to the other side and cook for the same time. Again this is trial and error... you can do it!
Take it off the griddle, add butter, dust with ground cinnamon, pour syrup as needed, and Viola!
There's a video too which reveals more:
2 cups of "Complete Bisquick"
1-1/3 cup of Water
Beat it lightly
Cook on grill at 360 degress
2 pieces of white sandwich bread - coated well with two pieces laid side by side.
Garnesh with cinnamon, butter and syrup.
