On 7/21/2011 5:35 PM, Lucille wrote:
> On Jul 21, 8:29 pm, > 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

That's an interesting idea. I'll have to try it. I bought a big round
loaf of Portuguese sweet bread recently. Using think slices to make
French toast is a popular way of making it in Hawaii. I was going to
make French toast the other day but I seem to have misplaced the loaf.
I'll have to investigate who swiped/hid my bread cause I plan on French
toasting tomorrow. I will look to see if there's any coconut too.