My (Scottish) husband does what he calls “eggy fried bread”, which is slices of white bread dipped in beaten egg and Worcestershire sauce – the latter being not a strict requirement but done for flavouring – and fried in the oil leftover after cooking the various gluttonous assortment of breakfast meats. French toast isn’t really done here, sweet things being exceedingly rare for breakfast. To me (an American) French toast is dipped in a batter of beaten eggs and milk (and sometimes other flavourings, e.g. vanilla) and is not deep-fried but griddled with butter, like pancakes.
My parents do this too. They call it a ‘bullseye’ and claim they first saw it done in a movie.
My best friends grandmother (a Canadian) told me that this is called Toad in the Hole. This was the first time I’d heard this, as I (be from Britian originally) know Toad is the Hole to be yorkshire pudding with sausages in it…
She also thought that yorkshire pudding MUST have yeast in it, which is of course is total nonsense…
Funnel cake and its ilk is deep-fried (immersed in a vat of hot oil), but American fried bread is just pan-fried: It’s about the same sort of thing that you do to a grilled cheese sandwich.
You’re completely right, of course, to avoid funnel cake like the plague: A single serving probably has your entire daily allowance of fat. Besides, it saves that much more for me.
yum fried bread…
personally i go for the irish version with my morning fry up.
instead of a white pan (ordinary cotton-wool bread) use irish soda farls and potato bread…much nicer.
You people are killing me. I have nothing but healthy food in the apartment right now! Luckily, I have cash and several hundred take-out menus.
sailor, I have had fried ice cream-- oooh boy. It’s on my short list of foods I could live on. Granted I wouldn’t live for long after the arteries started to freeze up, but we all have our cross to bear.
And for the record, I am dying to try a fried Mars Bar. But I have yet to find one, though I’m told (I think I read it on this board at one point, but I’m not sure) that they are sometimes available at fairs and carnivals here. Finding one is on my summer to-do list now. I like to keep busy
When the Beloved and I toured in Scotland and England a few years ago, going from B&B to B&B, we took to referring to fried bread as “cholesterol sponge.”
