h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Ummm, haven't done this in a while,
but, it was good for me

Procure a good, fresh loaf of sour, sourdough bread...
Soak it overnight in whole milk, a bit of good brandy, sugar, pinch of salt, egg yolks...all whipped.
In your fridge...
It puffs up very nicely!!

Brown it in sweet butter,
and enjoy it with just a bit more of the same.

Does anyone know if a baguette (a narrow loaf of French bread) is good for toasting Frenchly?

Thick, bakery-fresh, hand-sliced bread is my favorite for engaging in this vice (which is what it is if the recipe is right).

added to the above, slice it thickly first, and turn it several times while it soaks in a shallow pan overnight in the fridge.

For me, it isnt complete unless you sprinkle cinnamon on it.

I'll try it with cinammon, if you'll try it with just butter. If it's really good bread, seems all it needs is really nice butter, melted over.

There is a type of bread available in Norther Ireland csalled "Veda" .... nothing to do with Sanskrit ... it's a malt loaf - no fruit in it - makes excellently soggy stuff!

Check out my home page for the French Toast Cheese & Bacon Sandwich. (I suppose I ought to enter it in this forum but I dunno how to copy what I wrote and I'm bu****ed if I'm going to type it out again!)

I think that slightly stale bread, like a day-old baguette, makes better French Toast than fresh bread. It picks up more of the batter more quickly, I do believe.