On Jul 21, 11:25*pm, Nad R > wrote:
> "gloria.p" > wrote:
> > On 7/21/2011 7:20 PM, Dave Smith wrote:
> >> On 21/07/2011 9:04 PM, Lou Decruss wrote:
> >>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>
> >>>> Using a George Foreman grill sounds like a great idea. You could also
> >>>> bake the French toast in an oven. Whatever you do, make sure you add
> >>>> some cinnamon and a little sugar to the eggs. :-)
>
> >>> I use a couple drops of vanilla but no sugar.
>
> >> no no. use a bit of sugar. Trust me. It's better that way.
>
> > Sugar aids in browning French toast.
>
> > gloria p
>
> Is that just for color and will not cinnamon also cause that browning
> color?

Not the same. Sugar caramelizing promotes browning. That's the primary
reason for sugar curing bacon, according to a chef I know. The
cinnamon is just a pigment. (Or is that a pigment of my imagination?)

Jerry
--
Engineering is the art of making what you want from things you can get.