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Hey, will, give credit where credit is due: recipe above is courtesy of Alton Brown.
Anyways, Alton's recipe is the best I've found. It's a little more complicated, sure, but it's worth the effort.
Oh, and Alton's tip to use an egg bread such as challah is a good one. That's what I've always used for my French toast and I find it makes a delicious difference. My little variation on Alton's recipe: add a dash of vanilla.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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