It's been weeks since I made this French toast.
Maybe even a month. But... boys and girls... my mouth is watering as if I were sitting in front of this decadence right now, after having fasted for a week.
What's so great about it?
Well... in addition to the fact that it is French toast made with PUMPKIN BREAD (I knoooow!), it is French toast that I actually made the right way.
I didn't know I was making it wrong all these years, but I was.
The right way starts out as I thought... A couple of eggs, some milk, and whatever flavoring sounds good to you. This time I shook in some cinnamon and splashed in some vanilla.
But... then... you let the bread soak in it. Now... this... for me... is different. I've always been a dunk, dunk, pan person myself, but... no longer! Let that jank soak!
When it does make it to the pan, just brown it. Don't worry about the innards, they'll get their due in a minute, when you...
bake it.
That's right, kittens. This is where the magic happens.
All that cinnamon vanilla custardy mix that crept into the the crevices of that soaking bread earlier, is now going to souffle up and make for the most wonderful, fluffy/firm French toast experience you've ever had.
Just look at that heft! That crumb! That sweet, pumpkin, cinnamon, vanilla, eggy goodness!
Ugh. Ima need a minute.
6 comments:
How did you make the pumpkin bread?
wow, i never htought of baking my french toast before. today is french toast friday here. i think i will just do ours the way mom used to. but this is a great idea. thanks for sharing it.
I want this meal for the rest of my life, thank you.
I am so making this next weekend.. why didn't i read this post before breakfast today??
AH! I've been thinking about French toast since I read this post the other day. I might need to make this sometime SOON.
I'm blaming you if my keyboard shorts out due to copious amounts of drool pooling on it after reading this post. That is all.
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