A few of the things I bought from Penzeys spices were some vanilla extract and cinnamon so French toast was on the menu. I had some dessicated French bread that I tried to slice up but it was dry enough to just break off into chunks. But I just wanted to get rid of the bread somehow, so I just used the biggest evenly size chunks of bread I made. I let the bread soak up the custard for a long while, maybe 3-4 days, and then cooked in a pan. The uneven pieces and the amount of crust to inside of the pieces of bread I cut didn't really help cooking and texture. Definitely need to use large slices of bread. I made some whipped cream and a sauce out of blueberries but it really didn't help.
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