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  1. Hi Stacey…well I have to say I love French Toast to death, it’s been a family favourite my whole life and I’ve been making it since I was about 12yrs old….my son has autism and to this day French Toast is the only way I can get egg into him as he’s never liked eggs except like this. I think I have discovered your soggy problem though. I’m not sure if this is your own recipe or someone elses but there is too much milk and that’s what’s causing the over sogginess….french toast really only needs a dash of milk added to the egg and try not to let the bread soak for too long each side….you’ll be suprised how quick egg can soak into bread even when only quickly submerged in the mixture…..I hope this helps with your next batch you make….and as I’ve just found out I have gestational diabetes I’ll have to fnd something not so sweet to put on my french toast the next time I make it……have a great day…xo

    • Oh you’re probably right! Everything I’ve ever read says to soak it until it’s properly absorbed. I think that’s correct, but I also think it’s not very delicious for those of us who don’t like eggs. I also think it’s better cooked in a little oil as then it goes a bit crispy.
      I love coconut sugar as its not refined, is less sweet and better for you, but I hope you find something that works for you. Bummer about that diagnosis! Have you tried it savory style instead? My friend loves it with a bit of ketchup xx

      • hehe it’s funny you should say your friend loves it with tomato sauce as a friend of mine does too but I can’t stomach the idea of my favourite sweet dish covered in sauce and I’ve never really liked tomato sauce a great deal. I will pobably have it with a little cinnamon or nutmeg as I love both spices immensely. Yes cooking it in the oil does help it crisp up better than cooking it in butter. The diagnosis was a bummer but I changed my diet over the weekend and just taking so much ‘healthy’ aka sugary stuff out of my diet has made a big difference already…I’ve lost a kilo since Saturday…am happy with that and am finding I’m loving the new ways of making food 🙂

        • Oh good for you! Sugar is a bit ick anyway, I’ve really cut down on a lot of refined sugar, and I hardly ate it anyway. I don’t think I could eat French toast the savory way either, I think it would be worse if it was soggy! I quite like cinnamon too, I think I should make an apple version with a dash of clove. That would be pretty awesome!

  2. Hi Stacey I am with you on the egg taste ,don’t really love eggs but i will give this a try and I di like bananas though not anything bana flavoured eg lollys ,drinks etc ,so I am fussy,but this look eatable? I know it should be edible but I prefer eatable ( things you would like to eat).

  3. Big French toast lover here. Isaac & I have it every single weekend. I find the very best bread to use is sourdough cut thick! We don’t use powdered sugar either we use castor or brown sugar. Sometimes I eat mine with bacon & maple syrup.
    I do like the sound of adding bananas even though I hate them but love banana bread/cake & banana paddle pops. Go figure?!

    • Oh same! Banana paddle pops and banana cake, but just not bananas! I always found caster sugar to be a bit gritty, but I dare say I’d eat it with a lot of butter and maple syrup! Agree with the sourdough idea, I quite like brioche too xx

  4. Well, i’m from Melbourne, and it’s stifling hot here, but i’ve made your recipe because i had all the ingredients on hand. I didn’t fancy heading to the shops. Bananas, bread, eggs and milk, and some maple syrup. Too hot to cook too much but the kids loved this. Husband will heat up leftovers!!

  5. TBH you might find it more palatable with no milk in at all. I grew up on french toast and we never ever added milk to the mix. I have to say though, adding banana is genius!

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