On Thu, 24 Jan 2013 09:06:40 -0700, Janet Bostwick
> wrote:

>
>In my family, we mixed eggs and milk and soaked the bread in that. To
>do it right, you fry the bread in bacon grease. To eat it, we would
>spread the toast with butter and sprinkle salt on it and eat it. I
>never heard of syrup or powdered sugar or the like until I was in
>college. How do you fix your French Toast?
>Janet US

Cooked roughly the same-- though I prefer a hearty nut bread with just
a quick flip in the milk/egg/nutmeg liquid.

Syrup- cinnimon and sugar- molasses- jelly- Always something sweet.

Powdered sugar is for sissies.

[and I'll take sausages with mine, thanks]

Jim