,

I fear this blog is becoming my excuse for making carb-heavy weekend breakfasts on a weekly basis. This time, though, my excuse was a quickly hardening crusty loaf that took up altogether too much real estate on the countertop, and there wasn’t even room for a bun in the freezer. My neighbour had been chatting her overnight French toast up on Facebook, and thus the seed was planted. (Aside: I also appear to be stockpiling frozen blueberries, for all those smoothies I haven’t been making lately.) I baked this the day before we left for Seattle, and brought a bowl of leftovers cold with us when we left the house before dawn, eating it in the car in the Tim Horton’s drive-thru in lieu of take-out. Essentially this is less-sweet bread pudding; the fact that the bread is torn or cut into chunks before soaking in an eggy bath classifies it as such. Not that it matters. What’s in a name? If you want itContinue reading

2
Share