Do you think potato bread would make good French toast?
Potato bread is denser than a piece of wheat, rye or white bread. Today I ate a strange lunch combo of potato bread, chunky peanut butter, apricot jam, and a dash of cinnamon. It actually tasted quite good. I think I might try potato bread next time we make French toast.
Just did that the other day when I ran out of the "mandatory healthy" wheat bread that I feel I should always buy and eat. But this "French bread" that I got because it was dirt cheap had a sour dough taste and I made egg white French toast with it, putting cinnamon in the "batter" and it was really good!
Hey Crafty YES! But a denser bread will take longer to absorb the batter. You could try this: The night before you want to eat your French toast; Find a baking dish just big to hold the bread placed side by side. Make your egg batter, maybe flavor the eggs with an extract or liqueur and soak the bread overnight. Your imagination is the only limit, strawberry extract and fresh strawberries, melon liqueur and melon balls etc and , don't worry about extra batter, it should soak into the bread overnight. In the morning bake the pan of french toast at about 375 to 400 degrees. It should puff up a bit like a souffle,and when it has browned it is done. I have a more detailed recipe in my breakfast cereal Hub
My son loves potato bread. He uses it for everything from grilled cheese to pb&j to French toast. He likes Texas toast for French toast, too. Frankly, I prefer pumpernickel bread to anything when I eat bread.
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