Well I was wondering what I should do in between homeschooling my kiddos today...and I am making brioche! Then I am making french toast with it! I make french toast all of the time, but I have never used your method. What does the flour do for the french toast? I usually just make a custard, dunk the bread, cook it on the griddle, slather it with butter, let it melt and then top it with cinnamon and sugar then top with my favorite Grade B maple syrup. And another question before I get started...does this double easily? Also, can I use the KAF bread flour in place of the all purpose? (The bread flour is cheaper than the all purpose at my market!) Thanks again PJ! I will be having some fun today...and tomorrow! Hi again Anne, The flour helps keep the custard mixture together so that it doesn't clump and separate. For the flour, bread flour will make this tender bread a bit too tough. If you can, stick with the all purpose for this recipe and use the bread flour to make a nice big batch of pizza dough. ~ MaryJane

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