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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