On Aug 29, 9:04*pm, (e-mail from gene)
wrote:
> I've tried and tried to make great tasting French Toast. I've used my
> Mom's tried and true recipe for over 30 years. Just a basic no frills
> approach of egg dipping a slice of white bread and then frying it. There
> simply must be another way of bringing new life to an old favorite. I
> would be very grateful for any cooking tips you'd care to offer me.

Use egg yolks, half&half or cream, vanilla extract, and a dense
wheatberry bread. Cook it slowly in a pan with lightly salted butter,
until just browned on both sides. Lots more melted butter, and syrup
made from 2/3 Karo Light (or the equivalent) and 1/3 pure maple
syrups.

A tall glass of whole milk.
>
> Many thanks,
>
> gene

--Bryan