How do you make a big, bold, savory French toast even bigger, bolder and more savory? Instead of building it a slice at a time, you build it by the loaf.
My inspiration was a pillow-soft loaf of unsliced sandwich bread. Looking at it, I wondered what would happen if instead of cutting it into traditional slices and frying it a piece at a time — or even assembling it in a layer as a casserole — I instead cut the entire loaf horizontally into a few thick planks, stuffed it, then reassembled it in a loaf pan.
This recipe is the delicious result of that wondering.