SUMMARY – better than any store-bought bagged raisin bread. Great texture and crumb made the raisins really shine.
Like Marie, I only made the bread.
Because you have to use stale bread for the best French toast. You could use fresh bread, but it doesn’t soak up the egg custard as nicely.
Which means that you have to leave bread around for a few days.
This raisin bread was probably the best raisin bread I have had. And I have eaten a lot of bread with raisins in it over the years. (Raisin bread is one of the few ways I will eat raisins in baked goods by the way.) Paska, challah, store-bought in a bag, I’ve eaten it and even made it. Hands down, this was either the best ever or at least the best in recent memory.
I was not the only person in the house that really loved the raisin bread. Everyone loved it and had buttered slices for dessert!
I ask you, what sane person or household would leave home-baked, yummy raisin bread around long enough that it got stale enough to make it into French toast?
The last piece was devoured about a half hour ago. No, French toast will not happen with this particular raisin bread. Unless I make 2 loaves and hide one. Hmmm.