On 2016-12-02 8:21 AM, Gary wrote:
> jmcquown wrote:

> I've always had french toast with bread dipped in egg&milk then fried.
> Syrup added once cooked. It would be dumb to add sugar to the egg
> mixture since the syrup is all sugar.

That is what I used to think until I tried adding a little bit of
cinnamon sugar. I tend to make it light on egg but add about 1 tsp,
cinnamon sugar per egg worth of mixture.