French toast recipe (one that doesn't taste like egg)...........?

I know that sounds funny, but really I 'm looking for a recipe of a french toast or french toast sticks that doesn't have that strong egg flavor. When you order them at a restaurant, they don't taste like egg dipped bread.French toast recipe (one that doesn't taste like egg)...........?
INGREDIENTS:


4 eggs


1 teaspoon sugar, optional


1 teaspoon salt


1 cup milk


10 to 12 slices white bread


butter


maple syrup or other syrup


PREPARATION:


Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.


Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.





Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.








Soak/coat only as many slices as you will be cooking at one time.


Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrupFrench toast recipe (one that doesn't taste like egg)...........?
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I like to blend my eggs in the blender...the egg wash seems to soak into the bread better...and cook more even


2 eggs


1/4 cup milk


1 tsp vanilla


a dash of cinnamon


blend for about 30 seconds
For a quick and good-tasting French toast that doesn't have a strong egg flavor, just combine 1/2 cup of Eggnog with one beaten egg and cook as you would regular French toast. Sprinkle with cinnamon or powdered sugar when done (or, serve with syrup). This recipe makes about 4-5 slices of French toast. It's really yummy!
Cinnamon French Toast





* 1 egg


* 2 egg whites


* 1/4 cup milk


* 1/4 teaspoon vanilla extract


* 1/4 teaspoon ground cinnamon


* dash nutmeg


* 8 slices French bread, sliced on diagonal





n a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.





Have warming drawer heated or heat oven to 200掳.


Heat butter in heavy skillet over medium-low heat.





Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.





Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.





Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup.








Note, the eggy taste most likely occurs when you don't cook the bread for long enough, or if you don't have another flavor in the egg mixture.
The usual eggs and milk, but add a splash of Vanilla Extract and a pinch of Cinnamon