On 11 Feb 2007 09:27:09 -0800, "aem" > wrote:

>On Feb 11, 3:56 am, Melondy > wrote:
>
>> It never would occur to me to trim off the crusts. French toast is
>> "pain perdu", meaning lost bread. It was originally made FROM French
>> bread because it is bread that doesn't keep very well and gets stale
>> fast. I don't think most people let their bread soak in the custard
>> mixture long enough. [snip]
>
>Well, thanks for a longer than expected series of interesting
>answers. I don't trim the crusts and the last time I made it I
>thought they were too crunchy so I thought of trimming them. Now I
>see that the problem was insufficient soaking. -aem
>

I didn't answer your original query but my answer would be no also.

Now that I answered please excuse me for a segway. <g> It gives me
an excuse to actually get these notes off my desk.

B & B's often make french toast the night before.

For you or anyone else interested here's a great link to 150 recipes.

http://www.bbonline.com/recipe/frenchtoast.html

I had some french rolls that needed to be used so I read as many of
the recipes as I could until I got bored and put the following
together.

12 oz. day old french bread
6 large eggs
4 oz cream cheese
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoons butter
1 tablespoon white corn syrup (karo)
3 tablespoons brown sugar
2 tablespoons brown sugar

Place cream cheese in freezer for 30 minutes. Remove and cube as
small as you have patience for.

Tear or cut the bread into 1 inch cubes

Place bread cubes and cream cheese cubes in large mixing bowl.

Place remaining ingredients except 2 tablespoons brown sugar in
another bowl and beat well.

Pour mixture over bread and cheese mixture and gently toss to mix
evenly and coat.

Transfer to baking dish. Cover and refrigerate for at least an hour
but best overnight.

Top with remaining 2 tablespoons brown sugar and bake uncovered at 375
until golden brown. About 40 minutes.

Serve with whatever toppings you prefer or just butter.

Notes:

I had a bag of blackberries we picked last summer and I liked that
better than syrup.

The next time I make this I'll add some apple chunks and raisins.
Maybe a tablespoon or two of oatmeal. But it delicious as it was.

Any suggestions on cubing cream cheese easily would be welcome.

Lou