On 7/21/2011 6:40 PM, jmcquown wrote:
>
> "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

Guess I must have missed that one - I got this idea from the box of
crumbs. It's a good move on Kellogg's part - that FT really picks a lot
of crumbs.