[Sca-cooks] question about breads

[Sue Clemenger]

Ahh! Texas toast.  I bet that would work just fine. The combination of 
cheeses and spices somehow reminds me of a bread version of armored 
turnips! ;-D
--maire, who's personal favorite use for Texas toast involves making a 
pocket of it, stuffing it with a cream cheese/marmalade mixture, and 
turning into french toast (with fresh strawberries....mmmmmm.....)

Huette von Ahrens wrote:

> I was thinking of using the thicker French toast sliced bread, which is about twice as thick
> as the usual slice of bread.  Toasting it lightly then buttering and adding the sugar and spice.
> I was thinking of mozzarella cheese, since this is an Italian recipe.  What does the original
> recipe say?  Then popping it into a hot oven for a quick melt and serving.  There is a local
> Italian restaurant that uses this same bread, with garlic butter and mozzarella cheese with
> a marinara  sauce dip.  It is quite yummy.   
>