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Costa Mesa, California

Member since Nov 2010

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Reviewed Pain Perdu

Apr 25, 2013 in Food Network Community Toolbox on

We loved it! I used filone bread which he suggested on the broadcast, but it did not soak in thoroughly with the 3 inch thick slices that he recommended. Since I had plenty of custard left I cut the filone loaf in 1 inch slices for the following morning and got a better result on the inside. So now I will experiment with country bread. "

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