This is a basic recipe, a good start. Like many others, I use a tsp of vanilla and up the cinnamon (it depends on how strong/fresh yours is). I also add 2T. of maple syrup and 1/8 tsp of ground nutmeg to the soak (it's not meant to be a batter, it is a soak). I use stale/day old bread--the origins of this dish is pain perdu, lost bread, it's what one can do with less-than-fresh bread (hence the need for a soak). Alternatively, one can do as someone else suggested--toast the bread first.
Was this review helpful?
5 users found this review helpful
This is a basic recipe, a good start. Like many others, I use a tsp of vanilla and up the...