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Old 03-10-2007, 01:40 PM   #11
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Aria's Avatar
Join Date: Dec 2006
Posts: 620
Toots, Please post your recipe. Thanks

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Old 03-10-2007, 09:25 PM   #12
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Location: Fort Worth, TX
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Like Caine said - this is more of a bread pudding than a "french toast". Soaking overnight in the batter will not cause it to fall apart - but how you cook it will affect how, or if, it browns. Had you removed it from the batter and cooked on a hot buttered grill or in a cast iron skillet (or non-stick sklllet) it would have turned nice and brown, and the proteins in the batter would have firmed up the bread.

"Stuffed" french toast is basically - wait ... we just discussed this! Golly but I love the little "SEARCH" button at the top of the page ... you might start with this thread for ideas ...

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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