Lou Decruss wrote:
> I think it was Dave S. and Bob T. that told me that the sugar in the
> egg mixture was for browning and not for flavor and I said I'd try it.
> So I did.
>
> I used a loaf of bread from a local chain called Breadsmith. They
> call this loaf "Cherry Pie"
>
> http://i53.tinypic.com/2wdrfcx.jpg
>
> When sliced it looked like this:
>
> http://i55.tinypic.com/2helsv5.jpg
>
> I took five slices and let them soak in five eggs with a tablespoon of
> sugar for about 20 minutes. Longer might have been better but we were
> hungry. I baked instead of frying and didn't get a plated shot but
> this is what came out of the oven:
>
> http://i53.tinypic.com/s2xndh.jpg
>
> There was no vanilla or cinnamon like I normally use and they were
> fabulous. We had them with butter and honey and no syrup.
>
> Thanks to Bob and Dave and anyone else who pointed me in the proper
> direction! They browned wonderfully.
>
> Lou

Assuming baking is the norm for you, had did this batch compare as
far as that browning goes?

--
Jean B.