Comments on: Oh the wonders of French toast. http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/ everything and anything to do with the best meal of the day. Sun, 12 Oct 2008 23:31:48 +0000 http://wordpress.org/?v=2.0.11 by: Le Calme Avant l'Orage http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-20114 Thu, 03 May 2007 07:42:41 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-20114 I am a great fan of breakfast. Which is a tragedy, because I never get to have it. These pictures are orgasmically delicious! In the morning, there will be no stopping me from having a heaping plate of delicious breakfast items! Maybe, I will even get TWO plates :-D I am a great fan of breakfast. Which is a tragedy, because I never get to have it. These pictures are orgasmically delicious! In the morning, there will be no stopping me from having a heaping plate of delicious breakfast items! Maybe, I will even get TWO plates :-D

]]> by: joanh http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-16243 Fri, 20 Apr 2007 01:03:13 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-16243 holy crap. i just had breakfast and i'm hungry already looking at all your pics!!!!! i wish they had decent french toast like that in taipei! holy crap. i just had breakfast and i’m hungry already looking at all your pics!!!!! i wish they had decent french toast like that in taipei!

]]> by: Gina http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-16058 Sun, 15 Apr 2007 05:44:16 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-16058 Hello, Muffin! I'm Gina, and that was my blog with the Russenzopf recipe on it (nice to be noticed...thanks!). I must confess, though, that I got the recipe from Jen the Bakerina (www.bakerina.com), and she, in turn, got it from King Arthur Flour when she took a baking class there. It was all in metric measurements, though, so I converted it to conventional amounts. It was my first attempt at such an involved pastry made with laminated dough, and I panicked and almost gave up along the way, but it turned out just WONDERFUL! The recipe makes two loaves, so we ate one and froze one for a rainy day. The best thing to do with it IMHO is to slice it thickly and lightly toast it. YUM! Like you, one of my greatest pleasures in life is French toast. I love making it with either challah or a brioche loaf, or any kind of sweet, eggy bread. But I think the bread you posted about must be made from a yeasted, laminated dough like Danish or croissants. Danish dough would be a little sweeter, although croissants would be a bit flakier, because they have more turns or folds when making the dough. I think, for your purposes, Danish dough might be perfect. In fact, you might use the recipe for the Russenzopf but not fill it and just make regular loaves instead of braids to eventually make the French toast. In fact, I think I'll try that myself at some point, as your pics make it look TO DIE FOR! :-) Hello, Muffin! I’m Gina, and that was my blog with the Russenzopf recipe on it (nice to be noticed…thanks!). I must confess, though, that I got the recipe from Jen the Bakerina (www.bakerina.com), and she, in turn, got it from King Arthur Flour when she took a baking class there. It was all in metric measurements, though, so I converted it to conventional amounts. It was my first attempt at such an involved pastry made with laminated dough, and I panicked and almost gave up along the way, but it turned out just WONDERFUL! The recipe makes two loaves, so we ate one and froze one for a rainy day. The best thing to do with it IMHO is to slice it thickly and lightly toast it. YUM!

Like you, one of my greatest pleasures in life is French toast. I love making it with either challah or a brioche loaf, or any kind of sweet, eggy bread. But I think the bread you posted about must be made from a yeasted, laminated dough like Danish or croissants. Danish dough would be a little sweeter, although croissants would be a bit flakier, because they have more turns or folds when making the dough. I think, for your purposes, Danish dough might be perfect. In fact, you might use the recipe for the Russenzopf but not fill it and just make regular loaves instead of braids to eventually make the French toast. In fact, I think I’ll try that myself at some point, as your pics make it look TO DIE FOR! :-)

]]> by: KatyBelle http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-15222 Wed, 04 Apr 2007 17:41:57 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-15222 Muffin, if you do figure it out can you PLEASE post the recipe on Never Bashful with Butter. That bread looks like the yummiest ever. Muffin, if you do figure it out can you PLEASE post the recipe on Never Bashful with Butter. That bread looks like the yummiest ever.

]]> by: Santiago http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14676 Mon, 02 Apr 2007 12:51:44 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14676 That bread looks very much like what the French call Brioche. You might have more luck finding that. That bread looks very much like what the French call Brioche. You might have more luck finding that.

]]> by: Peabody http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14229 Sun, 01 Apr 2007 15:37:55 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14229 Mmmm that looks divine. Don't forget you can "frenchify" quite a few things! Check out my French Toast Danish ;) http://www.breakfastblogger.com/2006/07/05/french-toast-danish/ Mmmm that looks divine. Don’t forget you can “frenchify” quite a few things! Check out my French Toast Danish ;)

http://www.breakfastblogger.com/2006/07/05/french-toast-danish/

]]> by: Muffin http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14112 Sat, 31 Mar 2007 23:48:09 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-14112 THANK YOU SO MUCH BRI! I'm going to have to try that asap! I'm thinking maybe it's just the Danish Dough, and not the filling, perhaps.. I'll have to experiment. Whatever it is, it looks delicious! Even if it's not exactly the same as the stuff I bought, I'm still looking forward to trying it! I have no idea how you found that recipe, I searched for like 4 hours and found bubkus. I appreciate your looking for me! Thank you! THANK YOU SO MUCH BRI! I’m going to have to try that asap!

I’m thinking maybe it’s just the Danish Dough, and not the filling, perhaps.. I’ll have to experiment. Whatever it is, it looks delicious! Even if it’s not exactly the same as the stuff I bought, I’m still looking forward to trying it!

I have no idea how you found that recipe, I searched for like 4 hours and found bubkus. I appreciate your looking for me! Thank you!

]]> by: bri_the_pie_guy http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13758 Fri, 30 Mar 2007 16:47:08 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13758 There's a recipe for something called "Russenzopf" here: http://tinyurl.com/39fk9c but it has a filling and doesn't quite look the same as your fab pictures. Hope it helps. Bri the Pie Guy There’s a recipe for something called “Russenzopf” here:

http://tinyurl.com/39fk9c

but it has a filling and doesn’t quite look the same as your fab pictures. Hope it helps.

Bri
the
Pie
Guy

]]> by: rica http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13552 Fri, 30 Mar 2007 05:29:47 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13552 I came to your site via a recomendation from Muffin (via her LJ), and I'm so glad I did! I love french toast and your photos / description of yours is enough to make me want to run into the kitchen and fix some right this minute, even if it is 11:00 at night. I'm looking forward to discovering the rest of your blog. I came to your site via a recomendation from Muffin (via her LJ), and I’m so glad I did! I love french toast and your photos / description of yours is enough to make me want to run into the kitchen and fix some right this minute, even if it is 11:00 at night. I’m looking forward to discovering the rest of your blog.

]]> by: Eva http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13506 Fri, 30 Mar 2007 02:52:54 +0000 http://www.breakfastblogger.com/2007/03/29/oh-the-wonders-of-french-toast/#comment-13506 YUM!!!!!!!!!!!!!!!!!!!!!! stuffed french toast w/ challah is what i usually make and i don't eat bacon, but as usual, you have me drooling! YUM!!!!!!!!!!!!!!!!!!!!!! stuffed french toast w/ challah is what i usually make and i don’t eat bacon, but as usual, you have me drooling!

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