About a year ago I began exploring the world of stuffed French toast. I cannot believe that I made it some 48+ years without having made, let alone eaten, this unbelievably rich and versatile French toast. Looking back I realize I really must get out more — or at the very least get out from this rock I’ve been living under.
Once I made my first version of stuffed French toast, the possibilities and variations to be made transformed breakfast into a meal worthy of candlelight and wine. Okay, so I didn’t light the candles or open the bottle of wine, but truly with something as elegant as this breakfast option, I’m sure that someone, somewhere could go as far. Continue reading
French toast is a dish that when prepared correctly can be decadent, but when prepared incorrectly it can be a disastrous mess. To make the perfect French toast there are a few things you need to consider and a few tricks I have picked up through the years.
Your first consideration should be what type of bread to use. There are a tremendous amount of choices that would qualify for an appropriate bread, sandwich bread not being one of them. A few of the choices would be French bread, Italian bread, brioche , ciabatta, raisin bread, or even one of my favorites croissants. For years I made our French toast using sandwich bread, but no matter what I did or how long I cooked it, the results were always soggy. Toasting the bread helped, but using a denser-style bread is essential if you want to keep the sogginess to a minimum.