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...