Worried about food illness with that recipe!

Although it is the "norm" to use cheap processed bread to make "french toast" it is not the best method. Thick bread slices, you can even use home baked bread, soaked in the egg mixture then grilled or baked in the oven make the best french toast. Cook time is increased with soaked bread so food borne illness is unlikely. I have always make French toast with the soaking method and never has anyone become ill. Using cheap white bread like wonder,sunbeam, sara lee is fine for the quick method but this recipe is much better and if you tried it you just might see why chefs recommend it.

I heartily agree with you, Moovys!!! Food bourne illness is nothing to mess around with! Here is a simple technique I have developed to give you a french toast that is eggy and custardy inside, but fully cooked, and requires no thermometer:

*use only good bread (preferably french, italian, challah or a good home-made bread with a firm crumb. Limit your slice thickness to 3/4 inch or less.

*once your egg mixture is blended, soak your slices till they have fully soaked up as much egg as they can. Place them in a pan or on a griddle at a lower temperature than you normally would. For ex: if you normally cook them on a  medium temp (about 350F), lower the heat to medium low (about 300-325F).Cover the pan with a lid; use a length of foil to cover  the slices on a griddle. (You will need to do a bit of experimenting to get the temp precisely tuned to your equipment.) Cooking them more slowly will cook the inside till it's done and safe to eat. Pressing genly on them will tell you if the inside is done - if they have puffed way up and have a firm feel, they are done! Then all you need do is raise the heat for a final browning before serving.

Hope this helps!