"dsi1" > wrote in message
...
> 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.


The thing about boxed cornflake crumbs is they're very expensive. I'm all
about frugal. You can buy a box of cornflakes for much less. Then just
crush them with a rolling pin between two sheets of waxed paper and put them
in a ziplock bag. Store them in the freezer.

Jill