Tausi Insider

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

The other day, I got to introduce my father to babka, a delight he had never experienced before. “I like that pretty well,” he kept saying, which sounds like faint praise but—for him—is actually rather enthusiastic. The babka loaves (one chocolate and one cinnamon) were sent by a friend as an “I hope your bones heal” gift after I recently broke my ankle, but the whole family benefited. We inhaled it all , but I wish we had saved a piece or two for French toast. What is babka? If, like my father, you are unfamiliar with babka, you should get familiar with it real quick. The yeasted Jewish bread was traditionally made with an oil-based challah dough to keep things pareve (dairy- and meat-free), and swirled with fillings, most commonly chocolate or cinnamon. Most modern babka recipes are made with enriched doughs that include dairy ingredients, and you can find babka swirled with fruit, nuts, and even cheese. A simple slice of cinnamon babka with a cup of coffee is, to me, an id...

Photo : Allie Chanthorn Reinmann I’ve been dealing with a surplus of French toast recently, but such is the life of a recipe tester. I ate what I could, but the remaining slices either went in the fridge or the freezer for future snacks or breakfasts. Luckily for me, today is the future, and I’ve decided to forgo the syrup in favor of meats and cheeses. It’s the most phenomenal thing I’ve ever fried up (according to my goldfish memory) . I’m sure you know what French toast is, but just in case you don’t: It’s a glorious creation made with dry bread that’s soaked in a rich, slightly sweetened custard. It’s gently fried in a pan with a slick of melted butter until it’s well toasted, and the custard within has cooked through. The soft and spongy inside can only be reached by cracking through the crisp, caramelized crust with your fork . Normally topped with syrup, or anything sweet, it’s the brunch of fantasies. For this application, any French toast recipe that you subscribe to...