Bob Terwilliger wrote:
> Jean B. wrote:
>
>> The best French toast I have ever eaten--or cooked--was made from slabs of
>> homemade cinnamon bread. I had that at an inn decades ago. After that I
>> used to make cinnamon bread just for that purpose. Depending on where you
>> are, you may be able to get great-quality cinnamon bread without making
>> it. It should be unsliced, because you want the slices to be very
>> thick--probably 3/4 to 1 inch thick.
>
> Brioche has already been mentioned in this thread; I think that's the best
> bread for French toast. Challah, being a close relative of brioche, is also
> fantastic.
>
> I like to vary what flavorings I use for the custard, though I note that
> Cook's Illustrated goes with just a little nutmeg, and they found that
> vanilla extract tended to overshadow any other flavors. One or two at a
> time, I've used allspice, mace, nutmeg, ginger, cinnamon/cassia, orange
> extract, almond extract (especially if serving with peaches, plums, or
> apricots), black pepper, lemon extract (especially if serving with
> blueberries or poppyseeds), or creme de cacao. Whatever you *do* use it's
> important not to use very much of it, because the custard and bread are very
> mild flavors, and their flavors should still be evident in the final dish.
>
> Bob
>
For some reason, your mention of poppyseeds reminded me of an
Indian dish (with no poppyseeds) that is kind-of like French
toast. Now I am blanking on the name of it.

--
Jean B.