Tuesday, June 3, 2008


Yes, this tasted as good as it looks: tender, melt-in-your mouth, with a crisp exterior and just a hint of sweetness. I made it to use for french toast. Labor intensive, yes, but absolutely the most fabulous french toast I've eaten. EVER. The recipe I used is more like a really thin pancake batter than your standard egg-and-a-bit-of-milk french toast-- makes for a crispy outside and custardy inside. Oh baby!

1 comment:

Shauna said...

This does look divine! Teach me, teach me, teach me! You are so talented.