I've been making this french toast for years, and this recipe is the best, I think because of the flour. What I do is buy a pkg of Rhodes dough for rolls, thaw out 12 of them, cut them into quarters, roll in cinnamon sugar and drop them into a greased loaf pan. I let that rise until it comes to the top of the loaf pan and then bake it according to pkg directions. I do this the day before so it has time to harden up a bit. I slice it thick and it usually gives me about 8 slices. One note...if you do your bread a couple slices at a time, you do need to whisk each time before you soak new bread, because the flour falls to the bottom. Also, I like to soak the bread slices that I'll be cooking next, and then let them rest on a plate. It comes out better.
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I've been making this french toast for years, and this recipe is the best, I think because of...