French Friday’s with Dorie
Baked up like breakfast
Dorie says it is dessert
Why should I argue?
So what if it can be both?
(I’ll vote for breakfast.)
So is this dish French?
It does have their toast in it.
the French know their toast!
(Full recipe from “Around My French Table” can be found here.)
Its one of those things that was good but now that I know what it is all about I’d do it all differently. Like high school. This recipe (which can be found at this link) seemed good on paper if not terribly special. I figured it would be a good enough place to start seeing as I had no experience with any baked french toast dishes before. (Despite this recipe being found in the dessert section I never once considered it that. I resisted any experimentation (orange zest? a splash of cognac? something?) opting instead to play it straight. (I used apricots, cherries, and a throw of pistachios.)
I’ve made plenty of bread puddings but the extra step of cooking the challah into french toast before baking changed it up unexpectedly so the tops of the slices cooked a lot differently than I had expected. (I used the same sesame loaf challah from the local bakery that was the perfect base for my Stuff on Toast last week. Well not the same loaf but one exactly like it.) I overlapped the slices in the dish for no other reason that I wanted to use it all. The exposed parts of the slices were a bit darker, more chewy, and probably a lot more carmel-y than coupétades are supposed to be — but it tasted quite good anyway.
It tasted like breakfast. But then why shouldn’t it, it was.