TWD Update: Kugelhopf

I was planning to lug the kugelhopf with me on my business trip since I made it the day before I was to leave.  My tasting panel from work were traveling with me so I knew it wouldn't go to waste.  However, it wouldn't fit in my bag, and I didn't want another bag to carry on board.  With the way the airlines are going, they probably would have charged me $25 to take it on board.  I put the slices in a ziploc airtight container and threw in the fridge knowing it would be stale when I got back. What else could I do?

When I got back a week later, I was pleasantly surprised that it had kept pretty well.  In fact, I had to leave it out all day and overnight for it to go somewhat stale so that I could satisfy my craving for french toast.  Which, by the way, were out of this world if I may say so myself.  I didn't need any maple syrup.  It was perfect.

It's worth making the kugelhopf just so that I can make french toast again.  I made the whole batch and froze it so that I could have them at the ready whenever I had a french toast craving...at least until it runs out. 

French Toast

(enough for one 9-10 inch kugelhopf or about 12 slices of stale bread)

5 large eggs

2 cups milk

1 Tbsp sugar

1/2 to 1 tsp salt

Slice the bread (kugelhopf, challah, Hawaiian sweet bread, baguette) into 1 inch slices and leave out so they dry out.  The drier the bread slices, the better they will soak up the egg/milk mixture.

Mix the eggs, salt, sugar and milk in a shallow dish. Soak the stale bread slices in the mixture until the bread slices are soaked through with the mixture, turning once. Cook on a hot, greased skillet or frying pan.

You can also add cinnamon, vanilla, and/or orange zest to the mixture.

Enjoy!