Baked Pretzel Bread French Toast



So I figured I had a few options for writing this post…I could pretend that I haven’t been completely MIA for almost two months and just get on with this amazing french toast recipe…or I could ramble on about the million reasons why I haven’t posted in a while.  I’ve decided to shoot for somewhere in between with a short re-cap of what’s been going on…

1. I got a new job and it’s crazy and I absolutely freaking love it but unfortunately my longer commute has cut into my blogging time.

2. My husband also got a new job.

3.  We went on vacation.

…and now for the last reason, which is probably the biggest reason and the only reason I am ashamed of admitting…

4.  I lost the USB device that housed every single food photo I’ve ever taken and I was too freaking pissed off about it to blog.  I guess you could say I was boycotting, or pouting, or just being an idiot.  

I had been blogging on my husband’s work computer since the inception of The Good Cooker and for some crazy reason his company wanted it back when he decided to take another job (goodbye Sony Vaio, we had a good run)…so much for parting gifts.

So I went out and got a USB drive with 10 billion GB’s of storage and my husband was gracious enough to transfer the photos for me…after that, things get real fuzzy.  He says he put it on my jewelry box in a bowl (I know, I know)…when I went to retrieve it a few days later, no USB device could be found.

We tore the house apart several times looking for that thing…and considering I have a toddler who loves to throw anything precious into the garbage or down the toilet, that thing could literally be anywhere.  It’s gray and black with a red dot on it if you happen to come across it.  

The good news is that most of my photos from previous posts are safely housed on google, the bad thing is that I had photos for about seven new recipes that I hadn’t uploaded yet…cue me lying on the floor kicking and screaming.

So there you have it…last weekend I finally came to terms with the fact that the only person I was punishing for this was myself and boycotting my blog wasn’t going to bring my photos back.

So I made pretzel bread french toast and it turned out amazing, and I took photos…and now I’m going to blog about it.


Here’s what you need for this simple, yet decadent, french toast.

  • One loaf of pretzel bread (I got mine at Whole Foods)
  • 6 eggs
  • 2 cups milk (I used 2%)
  • 2 tbsp sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon


Here’s my pretzel bread…


Pretzel bread is great for french toast because it’s hearty and has a great salty flavor.

Use your hands to tear the loaf into about 2 inch pieces and place pieces in a 9 X 13 buttered baking dish.


Now it’s time to mix the wet ingredients…start by cracking 6 eggs into a large bowl…I always have to break one.


Now add your milk and whisk this together.


Now add your vanilla…a good vanilla is a very wise investment.


Then add your cinnamon…


And whisk everything together really well..


Now dump the whole thing over your torn pieces of pretzel bread.


I see so many recipes that require you to refrigerate this overnight and I don’t get it.  This bread soaks up the liquid in no time at all.

If you pre-heat your oven now to 350°F it will be ready to go in once the oven heats up.

Throw it in and bake it for 45 minutes to 1 hour or until you see it really start to poof up and get golden on top.

Ta freaking da!!!



Now all you need is some real maple syrup to drizzle over the top and a side of organic turkey sausage.


Breakfast is ready!!!

God that felt good!  I hope you all try this super easy recipe and let me know how it turns out…and I hope the next time I hit a blogging roadblock, I can find the strength to shorten the duration of my pity party and get on with my (blog) life.

Cheers!

The good Cooker

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