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

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"

I like making it with brioche loaf from Fox & Obel.

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.

Frosted Flakes French Toast = breakfast.

click to enlarge


French Toast, count me a Fan!

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.

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.

I'm pretty sure that Facebook thing has something like a 24 hr ban, or a several day ban. Is that something that lthforum can incorporate? Asking for a friend.

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.