On 7/22/2011 5:25 AM, jmcquown wrote:
>
> "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.
>
> Here's the recipe (posted, as I recalled, in 1999):
>
> 4 1-inch slices day old French bread
> 1/4 c. milk (I use skim) [These days they call it non-fat milk]
> 1-1/2 Tbs. butter
> 2 eggs
> 1/4 c. orange juice
> 1 Tbs. honey
> 1/2 c. cornflake crumbs
>
> Arrange bread slices in shallow dish. In small bowl, beat together eggs,
> milk, juice and honey. Pour over bread. Turn each slice to coat well.
> Cover and refrigerate several hours or overnight. Heat oven to 475 degrees.
> Melt margarine in 8X8 inch baking dish. Remove bread from egg mixture,
> draining well. Dip in crushed cornflake crumbs to coat. Arrange in pan in
> hot butter. Bake about 8 minutes each side, turning once, until golden
> brown. Drizzle with honey and serve with fresh fruit. Serves 2.
>
> Jill

I'll try some OJ the next time I make it. My guess is that orange zest
would be good too. The pancake house down the street makes a great syrup
that has a lot of orange peel in it. It looks like they got an orange
and pulsed it in a blender. I like it a lot because of it's apparent
simplicity and it's really tasty. Pancakes there are served with maple,
coconut, and orange syrup. We always use the orange and coconut syrups
first. Most times, we never touch the maple.