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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..

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  1. Try Arnold's Potato or Hawaiian Sandwich Breads. Nice and Soft and available everywhere. Out here they call them Oroweat.

    1. Pannetone can be good, as well as raisin bread. In my opinion, if you soak the bread long enough in the eggs and cream, any bread will be fork tender.

      1. I like to use sliced French bread, actually. I don't anymore because I eat low carb, but the French bread would be my preference.

        1. 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.

          Dry Ingredients:
          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

          Wet Ingredients:
          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

          Dried Fruit:
          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.

          1. 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.

            1. If you are going the packaged route, Safeway has those thick slices of Texas/French toast bread that works very well.

              1. The croissants are amazing and I like Pepperidge Farms Cinnamon Swirl. I also like a good pullman loaf, my local grocery chain used to carry it but no more. It has a nice dense texture without being too chewy.

                1. Cinnamon Babka makes delectable French Toast.

                  1. made it with everything from wheat to white to texas toast to English muffins to NYT's to KrispiKremes to croissants to cinnamon rolls to doughnuts to day-old biscuits to bagels to my/our personal favorite sourdough, < which isn't soft, so???

                    1. Challah hands down. This makes the BEST french toast ever....yum!

                      1. Brioche is my favorite, but challah is a close second.