Ah, Midchuck beat me to the punch ~ I was about to emphasize what I hinted at earlier, that "French Toast" is truly a French invention, as a way to use up stale French bread that would otherwise be "lost."

In Louisiana, at least in earlier times, maple syrup was rarely if ever imported from northern climes because our (huge) local sugar industry produced cane syrup (as well as the darker, thicker molasses). So we can conclude that old-time Orleanians ate their Pain Perdu with butter and cane syrup.

Historically, the early commerically-developed food-product "pancake syrups" were blends of cane syrup with a smaller amount of the more-expensive maple. More recently, corn syrup has become the main ingredient, and the cane and maple flavors may in some cases be synthetic.

Straight cane syrup has its own charms, although most folks agree that maple is the best. Pure Louisiana cane syrup is available under the brand name Steen's; it comes in a can, which is a bit less convenient than a bottle. Here in its home area, it can be found in any grocery store; elsewhere in the US, it can be found in many gourmet and specialty food stores, and of course by mail order.

Favorite popcorn topping: melted butter half-and-half with Steen's syrup, plus a dash of Crystal Hot Sauce (liquid cayenne pepper). Feel free to substitute maple syrup and/or Tabasco if you don't have access to a South Louisiana grocery outlet.