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French Toast

Brioche / Challah for panini and French toast

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Brioche / Challah for panini and French toast

sylvan | Nov 25, 2011 02:50 PM

Made my first brioche today and I like the results. It was crumbley and tender. I see I can make a panino with it in my panini machine but I wonder how it would hold up to being handled since it is so crumbley and tender. Also, if I want to make French toast with it I don't think it would hold up during the process. (I never soak the bread in the egg bath, I just wet it enough on the outside)
Is there some way to make it more substantial like regular sandwich bread.
What makes it so crumbley? The egg or the butter?
Thanks

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