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Kneaders French Toast Recipe (Part I: The Bread)

May 9, 2011 by 8 Comments
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Comments

  1. Tina @ MOMS CRAZY COOKING says:
    May 9, 2011 at 3:28 pm

    This week on THIS WEEK’S CRAVINGS we are looking for “brunch recipes”. We’d love for you to come link up this tasty looking recipe!

    http://momscrazycooking.blogspot.com/2011/05/this-weeks-cravings-28-brunch-recipes.html

    Reply
  2. SJ @ Homemaker On A Dime says:
    May 9, 2011 at 7:53 pm

    So delicious! Thanks for linking this awesome post at the Creative Bloggers’ Party & Hop. It’s a great Mothers’ Day present for me :)

    Reply
  3. Just Jaime says:
    February 15, 2012 at 3:43 pm

    Saw this on Pinterest today, how did I miss this before?? YUM!

    Reply
  4. Jacqueline says:
    February 20, 2012 at 1:50 pm

    I think I could eat it without the french toast part too!

    Reply
  5. Brad says:
    February 24, 2012 at 10:25 pm

    Are you absolutely certain on the quantity of filling needed for this recipe? When I rolled out the dough to about 24″ x 18″, and spread the mixture over the top, the brown sugar paste was so thick that I couldn’t see any dough through it (unlike the picture). My filling seemed much thicker than what the picture shows which looks like it should be almost like a cinnamon roll consistency where the dough layers could flake away if they needed to. Mine were solid globs of buttery sugary goodness. After coming out of the oven, the amount of butter in the recipe was also very apparent. Everything was dripping in grease. So, again, are you sure that the quantity of dough this calls for is appropriate for the amount of filling?

    I think tonight I’m going to head over to Kneaders and pick me up a loaf for the morning… yes, I live in Provo :)

    Reply
    • Something Swanky says:
      February 25, 2012 at 12:12 am

      You know, it’s been a long time since I’ve made it (a year since I posted)– but my guess is that I only put enough filling on the dough for it to “look right.” I was much less experienced at blogging (er.. writing recipes) here, so I may not have included that note, assuming that people wouldn’t spread all of the filling on the dough if it looked like too much (again– I’ve got to chock that one up to lack of experience writing posts, sorry).

      Given this post’s recent comeback thanks to Pinterest, it looks as though I may need to make it again and re-write the recipe with better clarification (although, I’ll add a quick note right now). Thanks for bringing it to my attention!

      Reply
    • Brad says:
      February 25, 2012 at 9:41 pm

      Thank you! We are trying to perfect this recipe before we leave the valley :) We look forward to any updates you can offer.

      Reply
  6. Katie says:
    March 19, 2012 at 12:55 am

    I just stumbled upon this on pinterest and then saw the blog name “something Swanky” and thought, is that? The “swanky” I know??? So fun to see how famous you are!! Can’t wait to try this recipe!

    Reply

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