Re: CHAT: French toast

John Cowan wrote:
> The chief differences are that we soak slices in an egg-milk mixture
rather
> than painting just the outside with egg, that we saute with a touch of
> butter rather than bake, and that we typically add cinnamon (and perhaps
> nutmeg as well).  Most people then coat it (or drown it) with syrup,
> but I don't.
>
A pleasant alternative to tooth-destroying syrup is a nice (heated) mixture
of lemon juice, sugar/honey, melted butter PLUS a spot of brandy or rum to
taste.
Or orange juice with less/no sugar ditto.

In France years ago, my favorite breakfast was crepe confiture with a nice
glass Beaujolais.  I never did figure out how they got the jam/jelly
_inside_ the crepe.