Best bread for French Toast?
I'm gonna try Brioche. Any other suggestions?
I've searched NYC for sweet breads like King's Hawaiian or Portuguese, but cant find them.
DONT WANT TO USE Challah, as my friends uses Challah for her French Toast, which is good, but I want to try something different. I'd like a softer bread that I can easily cut with a fork when the toast is done..
i do love challah, but...Croissants!
i don't think it will meet your criteria, but i use sourdough slices a lot as well, for a bit of a tang.
don't know if you can get portuguese sweet bread, but that's another different option.
i also sometimes use fruit breads - like apple, pear, banana, etc. -- and sometimes i combine those with buckwheat, ie pear buckwheat, apple buckwheat, etc.
I made Panettone Bread in the bread machine and then made slices into French toast. It was some of the best French toast I have ever had.
Panettone Bread for Bread Machine - Special Cycles Used
I made this recipe. It's an adaptation of the Hawaiian Bread for Bread Machine. It turns out really good, but it just takes time to rise.
This Panettone Bread is really good made into French toast. Try it with an orange flavored syrup.
*** DO NOT USE REGULAR OR SWEET BREAD CYCLE FOR THIS BREAD ***
It requires a MANUAL DOUGH CYCLE and a MANUAL BAKE CYCLE with a 4-hour rise in between.
This sweet bread recipe requires that the bread rise 4-hours, so you need a bread machine with separate MANUAL DOUGH CYCLE and a MANUAL BAKE CYCLE.
The bread machine is turned off 4-hours while the dough rises and then turned on and baked on a MANUAL BAKE CYCLE.
The slow rising is due to the sugar and pineapple juice. Bread yeast grows slower in the sweet environment of this loaf.
From beginning to end this recipe takes about 5 1/2 hours.
30-minutes kneading cycle; 4-hours rising; 1-hour baking.
3-1/2 to 3-3/4 cups all-purpose flour
1/3 cup white granulated sugar
2 Tbsp powdered milk or plain powdered coffee creamer
3/4 tsp table salt
2 1/4 tsp or 1 packet bread machine or instant yeast
2/3 to 3/4 cup pineapple juice (reserved from canned pineapple)
1/3 cup crushed pineapple (canned)
1 egg, beaten
3 Tbsp butter, softened or melted
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 cup golden raisins
1/2 cup crasins (dried cranberries)
1. Dry Ingredients: Add flour, sugar, powdered milk or powdered coffee creamer, salt and yeast to bread machine. Stir with a fork until dry ingredients are well mixed. Form a well in center of flour to receive wet ingredients.
2. Wet Ingredients: In a large measuring cup or small mixing bowl, combine pinepple juice, crushed pineapple, beaten egg, melted butter, lemon zest, vanilla extract and lemon extract. Mix well and then pour into the flour well you formed in the bread machine.
3. Set bread machine to MANUAL DOUGH CYCLE. Monitor the mixing dough after a few minutes, add flour or pineapple juice as needed to form a smooth ball of dough. It should be stiff enough to hold its own shape, but not so dry as to be crumbly. A slight amount of stickyness is ok due to all the sugar and pineapple juice.
4. Dried Fruit: When the machine beeps to add fruit, add the golden raisins and crasins. This is usually 5 or 10 minutes before the end of the dough kneading cycle.
5. Allow the bread machine to complete its kneading cycle. If your machine also has a 1-hour rising cycle, let that continue. Turn off machine after this and allow the bread to rise a total of 3 to 4-hours, until it almost reaches the top of the mixing basket.
6. After dough has risen to almost the top (about 1-inch below top edge) of the mixing basket, turn bread machine on and set to MANUAL BAKE CYCLE. It should bake about 1-hour.
7. After bread is baked, remove from bread machine and baking basket and allow to cool before slicing.
Makes one 2-pound loaf of Panettone Bread.