"dsi1" > wrote in message ...
> 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. :-)

Yeah, that's something I posted about 15 years ago. The cornflake crumb
thing. And you could also add a little orange juice to the egg wash.

Jill