On Fri, 25 Jan 2013 19:50:29 -0600, Janet Wilder
> wrote:

>On 1/25/2013 4:36 PM, Bob Terwilliger wrote:
>> graham replied to notbob:
>>
>>>> I was raised on egg/milk mixture, for both scrambled eggs and Fr
>>>> toast. I later realized, with the milk, scrambled eggs weep and Fr
>>>> toast is soggy. Scrambled eggs require no milk or cream
>>>
>>> That's perhaps US style but on the other side of the pond, it's quite
>>> normal to add milk and butter.
>>
>> In the US, French toast is normally made with milk, cream, or
>> half-and-half. The only reason I can think of not using those items is
>> if you're using a poor-quality bread like Wonder Bread. Unfortunately,
>> that style of bread is what's most common in the market; it's much
>> harder to find good white bread with a substantial crumb. If I want to
>> make French toast or bread pudding using white bread (challah or brioche
>> are my preference), I don't believe that any locally-available bread
>> meets my standards, so I'd have to make pain de mie at home.
>>
>> Bob
>
>I bake challah for French toast. I use egg and milk or cream, whatever
>is in the fridge.
>
>I thought this thread would be about what's on top of the French toast.
> I was raised with powdered sugar and cinnamon on my French toast and a
>drop of vanilla whisked in with the egg and milk soak.
>
>First husband put syrup on his French toast. I was agog. When second
>husband did the same, I started to think there was more than one way to
>top French toast. Now I realize that the powdered sugar and cinnamon
>topping was not what most people do.

Imagine my surprise when no one here said they used butter and salt as
I do.
Janet US