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Re: recipe question       06/09/03 11:29 AM Edit Reply Quote Heather Reged: 12/09/02 Posts: 7799 Loc: Seattle, WA Louise - Have you ever made French toast before? There's nothing different about any of the recipes that have been posted for this. They all require slicing the bread (and as long as it's less than one inch thick or so, the thickness doesn't really matter) and then soaking the bread in the batter. The bread will absorb all the liquid. The thicker the bread is, the longer it will take to have the batter soak all the way through. But it will still happen, and you can pan fry the bread when it's just coated with batter, it doesn't have to be soaked all the way through. - Heather -------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook! Print     Remind Me     Notify Moderator

Entire thread recipe question louise 06/08/03 10:11 PM Re: recipe question Heather 06/09/03 11:29 AM Re: recipe question louise 06/10/03 03:39 PM

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