I made French Toast according to this recipe from Alton Brown of Good Eats fame. It's pretty tasty. I deviated from the recipe a bit in using French Toast bread from Ralph's supermarket. Yes, it was actually labeled "California Enriched French Toast Bread" which was pretty lucky on my part because it was the only thick-sliced bread that Ralph's carried. You want a thick-sliced bread because it holds up better in the batter and is less soggy when you cook it.You can see the toast is a bit shiny... that's not grease... it's sugar! I prefer to caramelize some sugar on one side of the toast rather than eating it sprinkled with powdered sugar or with syrup. It's pretty simple to do: after one side of the bread is toasted, just sprinkle some granulated or brown sugar on one side and sear that side for 20-30 seconds on high heat to burn the sugar a little. It forms a nice shiny crust as it cools.
