Comments on: COOKING WITH… Charleston Bread Company

by: Brooke A. Brown

Thu, 20 Sep 2007 20:46:44 +0000

Cool-man,

Would ya believe we’ve actually talked about such a thing in the past? Maybe later on in life, who knows?

by: Alan Kuhlman

Thu, 20 Sep 2007 13:04:56 +0000

With my office ocated approximately 6 feet away from Charleston Bread I have had the good fortune of sampling almost all of Charleston Breads products and they are all marvelous.

Hey Brooke if becoming a chef is not in your future do you think you and the lovely Miss S. would consider a Bed and Breakfast?

by: Al Peery

Wed, 19 Sep 2007 19:16:57 +0000

You not only talk the talk, but cook the French Toast as well.

Bon travail!

by: Brooke A. Brown

Wed, 19 Sep 2007 18:14:09 +0000

That’s mighty nice of you, Drew, but a chef’s hours are not at all appealing to me. I’ll just keep cooking (and eating) as a hobby.

by: Drew from NJ

Tue, 18 Sep 2007 18:01:57 +0000

I think you missed your calling. Chef Brooke would be a great career change.

by: The Lovely Miss S

Tue, 18 Sep 2007 16:15:28 +0000

After fielding calls from Le Cordon Bleu all weekend, asking for the recipe, all I can say is…yes, it is THAT good. The bread, the preparation (the author’s genius in using heavy cream…), all combine to create a french toast masterpiece that is, in a word, sublime.

The bread is fluffy and buttery, but still holds up nicely after being dunked. The heavy cream adds a wonderful richness that takes away any “eggy” flavor (I hate it when french toast tastes like scrambled eggs on a piece of bread.) And the presentation is picturesque–just like a big, glossy color cookbook!

Reserve a loaf and prepare to indulge!