Crunchy buttered sugar toast. Easy way to use up stale bread. Can be served as snacks or breakfast.Any type of bread is good - wholemeal / plain / sourdough

It's really good if you use bread that has gone a little stale. Kids will gobble this up if you make it for their breakfast.Keep an eye on the toast at all times so as not to let it burn. At medium heat, cook the french toast while flipping frequently. Recipe by Nacchi sencho

If you like french toast and bread pudding, then this will hit the spot. I had this in New Orleans and it was amazing!Great way to use day old bread. It is great warm or room temperature. I like mine with maple syrup, but it is great without it also. Great for brunch or family breakfast. #Cajun

My mother made this for us when we were growing up. It is a great way to use up bread. There is an art to doing this, but when you figure it out, the results are delicious.

super simple and its a great use of stale irish soda bread.. slice for dippin sticks similar to biscotti.. or cut into cubes for topping fruit salads.

Bread pudding and a cup of coffee are a great way to enjoy a relaxing breakfast or brunch!

Yummy breakfast,With coffee or tea.

That would be an American version of “TORRIJAS” in Spain!! I love them 😍.We used to make them only during Holy Week. However, nowadays, they are a typical dessert in almost every restaurant, all year!!Here it’s common to go out for breakfast at a “diner” on Saturdays or Sundays and order some, so I made them myself 😜!! The bread they usually use is brioche. In Spain, we typically use regular bread, although some restaurants are now starting to use brioche as well.My favorites are with Nutella and banana, but you can enjoy them with whatever you like best. Let’s do this!!#january2026

Jacques Pépin is one of my favorite chefs. He always creates simple but sophisticated recipes, perhaps that's why he is a genius. At the age of 80+, he is still sharing his knowledge about cooking via social media. 85 years old to be exact! And he still has fulla vibrant energy through and through. Mad respect.It took me so long to share this recipe with you lovely people because this is so simple that I do not think it is a recipe. But then again, it will be neat to share. As I said earlier, Jacques Pépin's recipes are simple yet complex and this is all it is. Simplicity is indeed the ultimate sophistication.As Jacques Pépin said that ice cream has all the ingredients that a classic French Toast has, so why not use it to speed up the process. And to serve the toasted bread on any remaining melted ice cream is just pure genius. That extra pinch of sugar adds another layer of grainy texture too. Perfect!As a side note, since there are less than a handful of ingredients, use the best that you can find. There is a huge difference between a vanilla bean and a vanilla flavored ice cream. You can Google about how vanilla flavorings are being made, but be warned as you might lose your appetite.

My favorite has alway been French toast , this just makes it way better.My Mother’s Day brunch.

Croutons are a great way to use up stale, crusty bread, and homemade ones really do taste so much better than storebought.Great on salads and soups or just for snacking!

I had sliced bread, eggs, and milk, so I made myself a snack.I use bread from a 6-slice loaf. (2 cm thick slices).It will burn easily, so adjust the level of heat as necessary.Serve with maple syrup or honey.It's also delicious made with baguettes! Recipe by Kumahachi