Neither of these photos does justice to the delightful bread and French toast produced by this recipe. Part of the problem I think is that I didn’t roll the dough tightly enough after I put the filling on. The French toast itself, well if you can think about all that lovely eggy goodness being swirled onto the bread like you see in the photo, and the soft custardy insides of the French toast, maybe then you’ll be able to appreciate it.
One thing that is missing though is raisins. I thought hard about the raisins, because I love raisin bread, and I had the perfect raisins for this bread:
Big and soft and sticky sweet like raisins should be. But I didn’t want Alan and me to be the only ones eating it, so I made cinnamon swirl bread instead. While I would have preferred cinnamon raisin bread, the raisinless version was excellent too.
The ingredients mixed together into a rather raggedy dough, but once kneaded
it came together nicely.
and rolled out well.
It baked up into a handsome loaf, although I can’t help thinking that dent in the lower middle looks a lot like a tongue…
But it’s straight-up pretty from this angle. 🙂 I had to hide the loaf for a few days because the family had a few pieces and wanted to devour it before I had a chance to make French toast.
They cooperated, so a couple of days after I made the bread I sliced it and soaked it in milk, a tiny bit of rum, and some spices:
so we had breakfast for dinner. I was originally thinking we’d eat it it for breakfast, but by the time the high schoolers wake up it’s almost timer for me to eat dinner. Or it feels that way, at least. Whatever the name, and whenever the serving time, it was a popular meal.