November 5, 2014

From Leftover Loaf To Brandied French Toast

Usually when Mary and I order takeout we ask that they leave out any bread that comes with the meal. We're suckers for ordering 2 large amazing greek salads from Robin Inn every so often (I take mine with anchovies and no tomatoes, Mary takes hers with tomatoes and no anchovies), which usually comes with an entirely separate bag containing a loaf of white bread that would most likely go to waste.

Last week when ordering the salads on a whim for lunch, I forgot to tell them to hold the bread and there we were with that separate bag, complete with a white loaf of bread. While we didn't eat it with lunch that day, I had the perfect plans for this unexpected loaf — French toast.

That's right! Restaurant bread actually makes for amazing French toast the next morning, and today I'm sharing my go-to recipe for this dish, which is one we hadn't indulged in for some time. Speaking of indulging, the secret ingredient for my french toast is brandy, shhhhh....


  • Leftover restaurant loaf
  • Butter
  • Brandy
  • 2 Eggs
  • 1/4 Cup Milk
  • Cinnamon
  • Syrup
  • Jam
  • Confectioner's sugar

Beat eggs with milk, cinnamon and brandy in a shallow bowl. Dredge and flip each slice of bread into egg mixture before laying into buttered frying pan over medium high heat. Allow to cook about 2-3 minutes per side before flipping, until crispy and golden.

Plate and finish with a healthy pour of syrup, dollop of jam and a good sprinkle of confectioner's sugar. The French toast will be crispy on the outside and decadently soft on the inside — that perfect combination of deliciousness.

So that's what I like to call turning leftovers into an entirely new treat — I hope you'll give it a try the next time to you have leftover restaurant bread! What's your favorite version of French toast?

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