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Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary ...

Our French toast owes its popularity to the brioche we use. High quality and handmade, it is dipped in a special vanilla and citrus batter. After cooking on the griddle, the bread gets light, fluffy ...