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French toast

French toast
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  • Post #31 - April 24th, 2010, 9:47 am
    Post #31 - April 24th, 2010, 9:47 am Post #31 - April 24th, 2010, 9:47 am
    Katherine_84f wrote:
    Corn syrup is not HFCS


    When I last read the back of my Karo bottle (haven't had one in the house for years, so perhaps it's changed) the first ingredient was high-fructose corn syrup. I think it might have had regular corn syrup after that, but I can't recall. Most corn syrup on the shelves is HFCS.


    Mine says corn syrup, salt, vanilla
  • Post #32 - April 24th, 2010, 5:41 pm
    Post #32 - April 24th, 2010, 5:41 pm Post #32 - April 24th, 2010, 5:41 pm
    My light Karo bottle says "Light Corn Syrup, High Fructose Corn Syrup, Salt, Vanilla"

    My dark Karo bottle says "Dark Corn Syrup, Refiners Syrup, Caramel Flavor, Salt, Sodium Benzoate, Caramel Color"
    Leek

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  • Post #33 - April 25th, 2010, 4:31 pm
    Post #33 - April 25th, 2010, 4:31 pm Post #33 - April 25th, 2010, 4:31 pm
    I like making it with brioche loaf from Fox & Obel.
  • Post #34 - April 25th, 2010, 4:35 pm
    Post #34 - April 25th, 2010, 4:35 pm Post #34 - April 25th, 2010, 4:35 pm
    nsxtasy wrote:I like making it with brioche loaf from Fox & Obel.

    That's an awfully private thought, though the brioche does sound better than something crustier.
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  • Post #35 - June 16th, 2021, 8:15 am
    Post #35 - June 16th, 2021, 8:15 am Post #35 - June 16th, 2021, 8:15 am
    Frosted Flakes French Toast = breakfast.

    click to enlarge
    Image

    French Toast, count me a Fan!
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  • Post #36 - June 16th, 2021, 12:36 pm
    Post #36 - June 16th, 2021, 12:36 pm Post #36 - June 16th, 2021, 12:36 pm
    G Wiv wrote:Frosted Flakes French Toast = breakfast.

    French Toast, count me a Fan!

    I've seen corn flake-crusted before, never frosted flakes. Makes me wonder where else you could use them. I wonder if you chopped them up a bit to make a breading for wings, just add hot sauce.
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  • Post #37 - June 16th, 2021, 4:48 pm
    Post #37 - June 16th, 2021, 4:48 pm Post #37 - June 16th, 2021, 4:48 pm
    JoelF wrote:I've seen corn flake-crusted before, never frosted flakes. Makes me wonder where else you could use them. I wonder if you chopped them up a bit to make a breading for wings, just add hot sauce.


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  • Post #38 - July 12th, 2021, 8:37 pm
    Post #38 - July 12th, 2021, 8:37 pm Post #38 - July 12th, 2021, 8:37 pm
    First, I had the best French Toast at a small cafe here in Salem a few years back. I think the toast was rolled in bread crumbs before frying, it wasn't corn flakes, or any cereal. Also, the bread was thick, like "Texas Toast" bread. The place has changed owners, and I haven't tried it again. Guess I should get to that soon.

    Not meaning to derail this thread, but ....

    Some time in the last 10 or 20 years, the makers of HFCS were pushing to get a change, in the US, to allow it to be called .... corn syrup. They wanted the change as HFCS had gotten such a bad reputation. I don't know if they ever succeeded or not. If so, they we will never know if it is corn syrup, or HFCS.

    Oh, and for bread pudding made with Croissants, it is good and not stringy. I use this recipe Chocolate Croissant Bread Pudding, but with 2% milk, which is what I keep on hand. I buy the Costco croissants, and after a day or two, they taste a bit stale, so I make this bread pudding with the rest of them.
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