Reviewed: Mar. 8, 2008

here are only a FEW of the problems wrong with this recipe *the center was all mushy,i cook for fun (this was no fun at all) the heat was too high, (anyone that dares to make this ,use less oil and heat,) i dont reccommend this. i hope i have helped.

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cheepshot

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Reviewed: Jul. 16, 2007

Great Recipe!! Alittle greasy though. I dipped the bread in corn fliakes after the milk and egg then fried them came out great with a nice crunchy taste.... For sure use this recipe in the future!

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Cody

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Reviewed: May 10, 2006

This was a good french toast recipe. I cut down on the oil.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Apr. 24, 2006

I tried this recipe out, and it didn't turn out as good as I hoped. I don't have a deep fryer, so I just put the oil in a pan. It was very messy, and the french toast absorbed too much oil. I think that this recipe probably would be good if I had a deep fryer, but since I don't won't make this recipe again.

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Nov. 19, 2004

I found that 1 cup of oil for frying was too much at least for the first batch.....my son enjoyed the crispy texture.

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BLACKLINK

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Reviewed: Jul. 13, 2004

This is a really good recipe. I usually never give review, but I really like this recipe. Simple ingredients that were all on hand and quick to make. I would, however, recommend that you should only make this if you have a deep fryer. I haven't tried making it on a frying pan but it would probably be messy (as one reviewer mention). I added a little nutmeg and cinnimon to my mix, I cut my toast into halves, diagonally, and then batter. I fried for about 3mins each side and then flip. They all turned out perfect. I had no problems. I gave some to my neighbor who loved it.

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PUNKNICK28

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Reviewed: Apr. 11, 2004

This is the way my dad made french toast when I was a kid. This is the best. I love the crunchiness. Not mushy like most french toast. This is my favorite french toast. I use lots of syrup.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 25, 2003

This recipe was not fun to cook at all. Oil splattered everywhere. But I must admit, it was a great twist, if you dont mind your food a little on the greasy side (you can blot most the grease out). I used wheat bread, so I dont know what it's like w/white or texas toast. Prob way better! Have a go at it if you dont mind the greasy mess you'll have to clean up afterward! (Suggest a grease-splatter cover)

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