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Best French Toast in my life at Beehives!

For Valentine's brunch, I had the best French Toast in my life at Beehives in the South End!

Thick pieces of bread that was crunchy on the outside, and incredibly fluffy in the inside. Had a great flavor and aroma and stayed crunchy even after the maple syrup and cream.

Anyone else try the French Toast at Beehives? Anyone else know where they make good French Toast? I thought this was better the Flour's and Deluxe Town diner's.

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  1. Any comments on the French Toast at Beehivess or anywhere else?

    2 Replies
    1. re: Torolover

      I love the french toast at Beacon Hill Bistro.

      1. re: Torolover

        The crunchiness of the Beehive french toast is because they deep-fry them. I mean, I know that you shouldn't exactly be worried about calories while eating french toast, but that's a little much in the morning for me...

        1. re: skylark938

          The Beehive

          and no real comment on restaurant French toast.
          I will say however, that whichever America's Test Kitchen/Cooks Illustrated cookbook has a french toast recipe (I think the book is Best Recipes), has a great recipe for French toast made with challah bread. As you say the trick is to be crispy on the outside, and almost a custard on the inside.

          1. re: justbeingpolite

            As a rule, I just pour some extra egg batter into the uncooked side after I get a bottom crust going. That achieves that crispy/custardy result.

            I find most restaurant French toast too sugary. The stuff they make at Terrie's Place in Southie is a prime example, cloying even by dessert standards. I guess I prefer savory breakfasts. Mul's in Southie does a cheapie-diner version of French toast that I think is better.

            The version at the Deluxe Town Diner is even better, but I have a hard time finding fault with just about any of their breakfast food; I love that place. I'm more likely to go the pancake route there, as they have some offerings no one else seems to, like ployes and jonnycakes.

            But if you're going down the sweet path, the Tahitian French toast at Auntie B's in West Roxbury is original and delicious: coconut-crusted brioche, chunks of fresh mango, real maple syrup. (I know I've been banging the Auntie B's drum a lot lately, but it's the first new-to-me diner to make a big impression in a while.)

            1. re: MC Slim JB

              Hi MC Slim JB. Would you happen to know the hours at Auntie B's? I'm intrigued, but I also don't want to show up after hours. :) Thanks!

              1. re: content

                Auntie B's is open Monday through Friday 5:30 am to 2 pm, Saturday 7 am to 2 pm, and Sunday 7 am to 1 pm.

                1. re: MC Slim JB

                  MC Slim JB, thanks for the rec for Auntie B's - I'm embarrassed to say that we live two blocks away and this weekend was our first trip, thanks to your rave reviews... We thought that the french toast was very good (I got it stuffed with strawberries and cream cheese b/c I don't like mango), and my husband loved his combo platter (the West Roxbury) - he thought that the bacon and sausage were very good, and the home fries were great. It's easily the best breakfast in W. Rox - SO much better than the Westbury - but the french toast was not quite as good as Johnny's Luncheonette. A little too dry in the middle, like it hadn't soaked long enough... But we'll definitely return, so thanks again for the tip.

                  1. re: sallyt

                    I'm glad it was a hit! My Phoenix gig has me eating at a lot of pretty middling diners, so it's exciting to run across a place like Auntie B's that seems like it gives a damn.

              2. re: MC Slim JB

                I love Charlie's french toast --that's Charlie's Sandwich Shoppe. It's old school, classic french toast. Nothing fancy, just served with butter and maple syrup (unfortunately not the real stuff though, if I remember, I bring my own!) But they use a special local bread that is more thickly sliced than regular bread --and it's perfect. Whenever I'm in the mood for some classic french toast, that's where I go.

              3. re: justbeingpolite

                Good Eats on the Food Network had a good episode on toast and he went into great detail how to do french toast. One of the keys was to soak the bread overnight in the custard mixture.

                http://www.foodnetwork.com/recipes/al...

                1. re: spicypadthai

                  Spicypadthai meant that one of the keys was to DRY the bread overnight to get it stale, not soak it! Once the bread is stale, you dip it in the custard mixture for 30 seconds on each side and let it sit for 1-2 minutes before cooking.

                  1. re: InmanSQ Girl

                    No, I meant soak it overnight. Looking at the recipe on the site, you're correct, it doesn't say to do that. However, if you watch the episode, that's what he does. If you google it, there are lots of recipes for "overnight french toast". This one in particular looks very good:

                    http://www.tasteofhome.com/Recipes/Ov...

                    1. re: spicypadthai

                      I also caught the episode on TV, spicy, and Alton most certainly did NOT say to soak the bread overnight. He said to soak it for 30 seconds on each side and then let it sit on a drying rack for a couple minutes.

                      1. re: terrystu

                        You're correct, my bad. I just watched it on youtube and he does the custard the night before, not the bread.

            2. I follow Irma Rombauer -- I soak the bread overnight in the custard, put it on a greased cookie sheet and bake it at 400 degrees in the morning, about 15 minutes a side (maybe just 10 after you flip it) -- couldn't be easier! (Put some orange zest, maple syrup, cinnamon and vanilla in the egg/milk mixture.)

              1 Reply
              1. re: rememberme

                I soak mine overnight as well, and pour a little bit of the soaking fluid on top of the FT prior to cooking it. I concur- the addition of flavoring to the soaking liquid is key.

                Never really understood why anyone would go to the trouble of going to a restaurant for French Toast, since what can be produced at home is usually much better.

              2. I had the french toast at Beehive's this Sunday. Delicious, as usual, with what seemed to be a cornflake crust and not so sweet real whipped cream on top. Overall, I really enjoy the niche the Beehive fills - a great jazz brunch at a not so crazy price point for all that you get. The French toast did not taste deep fried - could the toast retain the inside custardy texture if it were?

                1 Reply