I wasn't sure what to expect from this one, but it seemed easy enough and I had all of the ingredients on hand, so I was happy to give it a go. One thing I never understand about French toast recipes--and this one is no exception--is why they suggest that the bread be soaked for such a short amount of time. Maybe my bread is harder than most people's (isn't the point to use stale bread?), but I never get enough flavor or the consistency that I like unless I soak for a while. For some reason, though, when making this I followed the recipe instead of trusting my instincts. The result? I absolutely love the custard layer, but think the bread part is only "ok". It is a little hard and doesn't have quite enough flavor for my taste. However, custard is one of my all-time favorite foods, so I've definitely been enjoying this one. This is an incredibly exciting time in my life, but also a huge, scary, transition into the unknown, and for me custard is the ultimate comfort food.
I'm with you - the only reason to soak for a short time is if you are using store sandwich bread or something very fragile. Crusty breads definitely need a longer "bath".
ReplyDeleteThe custard layer was pretty good.
Wishing you all the best as you get ready to meet your newest family member :-)
I wish I had gone more with my instincts on it as well. I think my misread made it even worse. Still, its soaked in egg and sugar so I seem to be the only one here who notices and I'm good with that. Grandma used to soak her stale bread slices overnight before making french toast for us on weekends. I think its very bread specific and since D points to her own recipe in the book she is assuming you are making it fresh. Even fresh stale bread would disintegrate. (I just read that. I should finish my coffee before commenting.)
ReplyDeleteI just dont like to soak my bread for a long time cuz its too soft inside for me that way, so short soak it is and it winds up being amazing! :) Good job though! The custard was pretty tasty!
ReplyDeleteI'm with you I'll take straight up custard any day over bread pudding.
ReplyDeleteYeah, I agree with you. I like some of my overnight French toast recipes better...maybe the soaking was part of the problem. Nevertheless, the guys gobbled up the whole casserole over a couple of days....guess it was a hit...at least with them :)
ReplyDeleteI enjoyed this, but I did let it soak a little longer than called for in the recipe. Glad the custard was exactly right for you. :)
ReplyDeleteAgreed, I let this one soak much longer than called for and I even think that overnight (which works better for a breakfast dish anyway) would not have been too much.
ReplyDeleteI'm with you. Bread pudding is the ultimate comfort food. This custard was especially silky, now that you mention it...
ReplyDeleteI thought this dish also was a "comfort food" and it was a nice change we all enjoyed. It also inspired me to do french toast more often, esp since both of my kids are home from school now. The challah I used made a beautiful french toast and made me wonder why I never used it for this before ? Your photo looks amazing- glad you enjoyed it.
ReplyDeleteI am smiling, Jora, about your intent to be more "flexible" - and, good luck with that, and then, at the same time, dealing with a new transitional life experience. My advice, young lady, is to take on one "big" thing at a time. I've been trying to be flexible my entire adult life. Haven't achieved that yet. Your french toast pudding looks delicious and I'm in your corner on the "soak". Let's be more flexible about that!
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