On Jul 21, 8:29*pm, dsi1 > 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. :-) If you want to make
> sure the eggs are cooked through, set the oven at around 375, otherwise
> use a 400 to 450 oven. French toast prepared this way looks pretty good.
> You can also sprinkle a little sugar on the top and finish it off with
> the broiler.
>
> You can also coat the FT in cornflake crumbs after dipping in the eggs
> and then bake it. This, in my awesome opinion, is the best way to make
> French toast. :-)

I've also made it rolling it in shredder coconut and then cut into
strips.
I also like it with real maple syrup on it.

Lucille