Dave Smith > wrote:
> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>> spots and brown in spots.
>>>>
>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>> grill. They turned out evenly golden brown. The grill marks make
>>>> handy knife guides if your children prefer French toast sticks.
>>>>
>>>> Tara
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-)
>>
>> I use a couple drops of vanilla but no sugar.
>>
>
> no no. use a bit of sugar. Trust me. It's better that way.

I rarely add sugar to the mix. For a change once in a great while I have
added a small amount of brown sugar to the mix Or powdered sugar sprinkled
on after it is done?

What is wrong with a griddle?

I have on occasion slightly toasted the bread in the toaster to stiffen the
bread over using day old bread set out overnight.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)