[Sca-cooks] question about breads

[Terry Decker]

As I recall, the recipe merely calls for cheese.

Bear

> 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.
>
> Huette