Reply to $8.50 for a loaf of bread

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm stuck on that you use brioche for your French toast.  I use a thick white bread.

Is brioche (used instead of white bread) much better?

[/quote]
No.  It isn't.  French toast is a recipe meant to salvage stale bread.  It isn't supposed to be made with anything expensive.  The whole point of the recipe is thrift.[/quote]

Disagree. French toast is best when made with a brioche or challah -- enriched breads with a close, cake-like crumb, and few air pockets. Thick white bread will often work fine but test the firmness -- if the bread is insufficiently firm, it will not hold up to the coating and your French toast will be soggy and flat.

An Italian baguette can also suffice, but I prefer brioche or challah because it's slightly sweet and this allows me to put less sugar in my egg mixture.

Most commercial breads don't go stale quickly enough (too many preservatives intended to keep them soft and mold free) and bakery breads without the preservatives will get mold too quickly to properly dry them out, so I wouldn't not simply used day old bread for French toast, even though yes, that was originally one of the reasons the recipe was invented. But if you want to *perfect* the recipe, a good loaf of brioche or challah is best.[/quote]

We made it with the WF croissant bread. It was amazing! Worth every penny for a holiday brunch. However, for a regular Sunday, the brioche loaf from Giant is good. We even learned that our local International Latino/African/Asian market has good brioche.[/quote]

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