[Sca-cooks] question about breads
Terry Decker
t.d.decker at worldnet.att.net
Sun Jun 5 09:35:32 PDT 2005
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
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