On Tue, 18 Dec 2018 07:24:35 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 18, 2018 at 10:04:59 AM UTC-5, Doris Night wrote:
>> On Tue, 18 Dec 2018 03:21:22 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith wrote:
>> >> On 2018-12-17 4:30 p.m., jmcquown wrote:
>> >> > On 12/17/2018 1:15 PM, wrote:
>> >>
>> >> >> When I want French toast I will either go to a breakfast buffet that
>> >> >> features
>> >> >> this or buy a package in the frozen food aisle.* Once a year or longer
>> >> >> and
>> >> >> I'm good.
>> >> >>
>> >> > I had no idea they sell French Toast in the frozen food aisle!
>> >> >
>> >>
>> >> I can't even imagine why they would. I always thought of it as a dish to
>> >> use up old bread.
>> >
>> >Not at all. Sometimes we just want French toast, and we buy bread
>> >expressly to make it. Our usual bread is much too sturdy and doesn't
>> >give the results we want.
>>
>> I always keep a loaf of white bread around just for French toast or
>> dressing. And if we're having gravy with anything (stew) DH likes
>> white bread with gravy.
>>
>> Doris
>
>Everybody's different. We favor a chewy, Euro-style white
>bread for everyday eating. For French toast we prefer something
>considerably softer, so I might get a Pepperidge Farm
>classic sandwich loaf. That's too sweet for everyday eating,
>but it's fine for French toast. For stuffing, we use ultra-
>cheap white bread from the day-old bread store.
>
>My DH prefers egg noodles or rice with stew. I'll usually
>sop up the gravy with our regular chewy white bread.

Regular chewy white bread would certainly be good. Our "regular"
everyday bread is light rye or multigrain. I can't quite picture using
either of them for french toast, stuffing, or gravy.

Doris