Fruity French Toast

From: Meryl

On Jan 8, 2003

In response to Casie, (posted 3/12/02), it's best to use nonstick pans coated with a little oil. I also suggest turning the bread 2 or 3 times on each side to minimize sticking (see the revised Step 4). Hope this helps!

From: Anu

On Dec 19, 2002

I scaled down to 1 serving and used strawberry syrup instead of strawberries, which I didn't have. My "batter" was pretty thick so I spooned it over the bread and then spread it, instead of dipping it in the batter. As a result the bread didn't absorb too much of the flavour, but it still tasted pretty good. I didn't have any problems with the bread sticking to the pan, as I used a non-stick one and was pretty generous with the cooking spray. This dish kinda has the flavour of a pancake, and works well when time is short! Thanks Meryl... next time I'd like to try this with real strawberries.

From: Casie

On Mar 12, 2002

i had problems with the toast burning when i fried it. maybe i did something wrong. but it was ok. i will have to try it again to see if i can keep it from burning. but i did eat lots of the left over batter.

From: Lou

On Jan 4, 2002

This is a great French Toast! A fruity, cinnamony taste with a nice moist texture. I had no problem with it being too soggy, as did the previous reviewer. I would guess that the previous reviewer soaked it too long and therefore ended up with an overly wet texture. The trick is to just dip it quickly in the fruit mixture. It is moister than regular French Toast because of the all-fruit mixture, but that's what I loved about it. I served it to my whole family and they also loved both the texture and the taste. And as an extra added benefit, it's completely nonfat. Tip: Use a good, hearty whole wheat bread. This is a keeper!