On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
wrote:

>This past weekend a couple of my PBS stations featured cooking shows
>with brunch dishes. (Fortunately I get a couple of PBS channels which
>*aren't* engaged in the endless palaver of fundraising and bad programming.)
>
>French Toast figured largely in a number of different shows. It's been
>ages since I thought about French Toast.
>
>Most recipes were on the sweet side. There is often cinnamon and some
>form of sugar added to the egg/milk/cream mixture.
>
>Decades ago I made French Toast with a bit of orange juice added to the
>egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>crumbs and allowed to set before pan frying in butter. I forget where I
>got the recipe. The end result was drizzled with honey. Delicious,
>but sweet.
>
>There was a vegan show featuring vegan baked French Toast. The bread
>was, of course, vegan, whatever the heck that means. It called for tofu
>and a sliced banana whirled in a blender as an egg substitute. I guess
>I'll never understand vegans. Are they trying to put hens out of work?
>
>One recipe (Nigella Lawson's?) was more up my alley. It contained very
>finely grated Parmesan cheese. No syrup or other sweet stuff was added
>or drizzled on top. Sounded good to me!
>
>So, let's talk about French Toast.
>
>Jill

we always had French toast with no sweetener in the egg and milk soak
nor anything sweet on top of the finished toast. We ate it with a bit
of butter melting on top with a sprinkle of salt.
Janet US