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Buttermilk 2 Pk Bread Mixes make Pecan Crusted French Toast

Buttermilk 2 Pk Bread Mixes make Pecan Crusted French Toast

This is the best stuffed French toast you've ever tasted--with eight crazy ways to make it!


This buttermilk white bread is wonderfully soft but with enough moisture and crumb to hold together in the rigors of the frying pan.

It makes a great French toast bread--or a soft sandwich bread.

  • Makes a large loaf--nearly two pounds--of homemade heritage bread
  • SAF yeast packet included!
  • Makes perfect bread in all popular 1 1/2 to 2 pound bread machines--or in the oven.
  • Makes a perfect crunchy toast or chewy bread for soup or sandwiches
  • Guaranteed success! Use a thermometer to check water temperature and we guarantee your breads will work.

Look what others are saying!

This bread is "Oh My God" GOOD!!!!!!!!!! We have ordered a lot of mix's since we bought our bread machine and this one is by far the best mix ever! We just ordered another 5 packs. You have to try this mix and if you don't love it you don't like bread!!!--Duane Heda
I think this is my all around favorite bread. The texture is divine and the hint of buttermilk just works. Thank you for a great product.--Marsha 
I bought six bags of this bread mix. It is the best mix that I have ever purchased. I purchased it so that I wouldn't have to run to the store when I ran out of bread and decided to dig out my bread machine and make bread when I needed it. This is easy, and is absolutely delicious! I have made grilled cheese sandwiches for my grandchildren with this bread and they love it, often requesting a separate slice with butter after they finish their sandwich. I will be purchasing this again and again.--Griff

How to make this crazy good Pecan Crusted French Toast

This French toast belongs in a five-star restaurant--or your kitchen. And it's simple to make:
Make a sandwich. Dip it in egg wash. Press it into crushed pecans. Slap it on the griddle. That's it.
And look at these variations:
  • Pecan Crusted Strawberry
  • Cherry Cream Cheese
  • Peanut Crusted PB&J
  • Blueberry Lemon
  • Coconut Banana Pie
  • Ice Cream Sundae French Toast
  • Peaches and Cream French Toast
  • Strawberries and Caramel Cream

The one on this page is Strawberry Crust French Toast filled with strawberry pastry filling--but you can use strawberry jam.
Our favorite may be Cherry Cream Cheese Crusted French Toast made with cherry filling--you can use the cherry jam found on our site--and a cream cheese. You can use the cream cheese filling on our site or make your own. (Whip 8 ounces of softened cream cheese with 1/4 cup sugar. Add more sugar to taste. We often add whipped cream and beat again to make it light and fluffy. Add vanilla if you like.)
You could do chopped peanuts with a peanut butter and jam filling.
Blueberry and Lemon Crusted French Toast is phenomenal. Use the pastry fillings found on the site.
Make a Banana Pie and Toasted Coconut Crusted French Toast. Put a layer of thinly sliced bananas on top of Bavarian cream. Now dredge it in shredded coconut instead of pecans.
You can go all the way and make an Ice Cream Sundae Crusted French Toast. Put a scoop of ice cream on top, maybe whipped cream and then drizzle it with warm caramel and chocolate syrups.
Make Peaches and Cream Crusted French Toast. During peach season, top it with sliced peaches and cinnamon whipped cream.
If the strawberries are on, make a Strawberries and Caramel Cream Crusted French Toast. Top your French toast and strawberries with caramel whipped cream. Make the caramel whipped cream like vanilla whipped cream substituting caramel flavor--found on our site--for the vanilla and brown sugar for the white--very yummy.

Directions for use in the oven

To bake this mix in your oven, follow the directions on the package.

1. Place the mix in your stand-type mixer along with the yeast (if any) and melted butter or oil (if any).  Add water.  Use 110-degree water instead of 80 degrees.

2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.  

3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.

4. Preheat your oven to 350 degrees.  Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.  

5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190 degrees.  Remove the loaf from the pan and let it cool slightly before slicing.

*NOTE: If you make this bread in your bread machine, water temperature is critical.  Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread.  If you are baking the bread in the oven, use water that is 110 degrees. 

INGREDIENTS: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), bread base (salt, fermented wheat flour, yeast (yeast, sorbitan monostearate), malted wheat flour, sunflower oil, ascorbic acid, enzymes, sourdough flavor (wheat flour, tumaric acid with partially hydrogenated soybean oil, sodium diacetate, lactic acid silicon dioxide). This product contains wheat, soy and diary products and may contain traces of eggs, peanuts or tree nuts. 


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