in the midst of my attempts to turn yummy stuffing French Toast Bread, I Imagine what the person who made the first Scotch egg must have thought. “It’s crazy, but it just might be brilliant,“I bet they whisper to themselves in a brooding brogue. Well, they were right, and I’m right this time too: Improvement heavily seasoned Side-Dish Staple Back Works surprisingly well in a plank of savory French toast—and provides the perfect vehicle for the rest of your Thanksgiving leftovers, To make it, aYou’ll need a few loose-fitting cups of the stuffing And a fridge full of half-eaten side-dishes. That’s right, my veteran Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and make a new dried bread, broke, dehydrated, and French toast old bread.
A good slice of sandwich bread should be strong enough not to fall apart, but soft enough to bite into. between these two extremesthis orIt’s breaking down that I needed to figure out when developing this crazy recipe., I used three methods. first i pressed stuffed into a rectangle, and fried it in a little butter. It worked initially, but after deep frying the stuffing fell apart. The next version included a mix Crunchy stuffing with an egg, then pressing it into shape, followed by pan-frying in butter. not bad at all-This bread is held together well and fries to a crisp on the outside. i tried then Press the stuffing into a rectangle first, let it soak in the beaten egg for a while, and then fry it, French toast style. this method worked well, but lacked the crispy outer crust. an egg clutch component seems to addbut do you need mix it before shaping or soak it after shaping it depends on what kind of stuffing you are working with.
If you have dry, crumbly stuffing
stuffing that is dry, or a mixture that contains a lot of non-bread ingredients like a piece of sausage or chestnut, performs better when added to eggs before shaping, forming Something like a protein-net to hold all those loose parts together. Add one egg for every two cups of stuffing you want to use. Two pieces of toast will be made from this mixture.
In a medium bowl, drive the egg into the stuffing and toss it until it is evenly coated. Pour half the mixture onto a sheet of wax paper, parchment, or plastic wrap. fold the edges over the stuffing And use it to push, and compact it into a toasty shape. Melt one tablespoon butter in a skillet over medium heat And put the stuffing plank. Fry it for two or three minutes on each side well browned, repeat with the second part of the mixture.
If you have hydrated, sticky stuffing
Stuffing that is mostly a bread product will stick together easily you with your desire to have bread shape, However, once it heats up, the mixture will inevitably dry out in the pan and return to It in its original, crumbled bread form. in this matter, to add an egg after hatching makes One binder that holds materials together, lends Stuffing strength and flexibility.
place a cup of stuffing in the middle of it a piece of parchment, wax paper, or plastic wrap, And drag the corners around it to make a rectangle shape. Beat an egg in a bowl and pour over a shallow dish. Place the stuffing-bread in the egg and, if you can, gently flip it over so that the other side is also coated in the egg., If you are worried that it will break when you put it in the bowlUsing a pastry brush or a spoon take some egg and brush it on top (or Use your fingers, I won’t judge you). let it soak for a minute or two Before pouring into a lightly buttered frying pan. Fry until golden brown, about two or three minutes per side.
Once Your Stuffing Is French Toasted Fried to your liking, let it cool for a few minutes. Top it off with a little of everything you love about Thanksgiving, and enjoy.