I found Thomas’s croissant bread and naturally decided to make French toast. The bread is a rolled loaf so structural integrity was a big factor. The dredge was a pint of heavy whipping cream, two eggs, a ton of cinnamon sugar, a little extra ground cinnamon, a splash of vanilla, a very small pinch of salt, and a little bit of Nespresso. The bread was very porous and soaked up the sludge to make a delightful custard. Griddled in butter for beautiful caramelization in the crust. 10/10

  • Akasazh@feddit.nl
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    1 day ago

    The use of the adjective ‘French’ in that title might be interpreted as offensive. In France.

    It would be like going to Italy and promoting a ‘Pasta Carbonara Pizza’