I didn't like the French toast made with the Italian loaf this morning. I sliced the bread just a tiny bit thicker than sandwich bread is cut, but because the bread is so much more robust -- dense? -- it didn't tear when I lifted it from the pan, but then again it didn't really cook all the way through, either.
The outside of the bread was crispy, but the inner part was a little bit gummy. You know, with uncooked egg, warmed slightly. Wet bread. GAK!!!!
I swallowed my first bite with difficulty and handed my plate to my husband, shuddering. He chided me for being such a twitchy goose, but was jolly pleased to eat his portion and mine.
This recipe is too good to throw out, so I think I'll try slicing an Italian loaf thinner next time. The cinnamon and nutmeg flavors with the sugar, eggs, vanilla and milk make the nicest egg-noggy batter. It's really delish, but ONLY if the bread is cooked all the way through.
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