I hope you are able to get your hands on English Muffin Bread where ever you may be. I just have to tell you though that the worlds best English Muffin Bread is at Van’s Pastry Shoppe in Grand Rapids, Mi. They use the flour from Cholmondley’s flour mill. So they use the bags from that brand. But this is their own recipe. So if you are thinking I have bought that bread before, it’s no big deal, well unless you went to Van’s Pastry Shoppe on Fulton St., you did not have the worlds best English Muffin Bread. It’s their own recipe, top secret, and only sold in the Shoppe. So if you are in the area it’s worth the stop. Buy two or three and freeze them. It is really that good. But if you don’t have English Muffin Bread or perhaps you don’t care for it, in that case BE GONE WITH YOU!, oops sorry…..well you can use any bread you want to make cheesy toast. It’s super easy and chances are you have done this already hundreds of times already. But if not, here is my cheesy bread technique.
preheat oven on broil HI and adjust oven wrack to upper 1/4 of your oven.
2. Keep oven on broil, take bread out and flip it over.
3. Now give it a good dose of shredded Cheddar or Monterey Jack cheese, stick it back in the oven. About 2 minutes but watch close…turn off Sponge Bob.
There is is. Crunchy on one side, melty and soft on the other. Perfect for a snack. (Kenny loves it late at night after a horror of a shift..it’s his comfort food.)
It’s the best along side it’s BFF Roasted Tomato Basil Soup.
Oh that sounds so good. Tomatoe Soup and cheesy toast. Thanks.
It got so cold here that cheesy toast + tomato soup sound perfect. But I am happy the weather is getting to be more fall-like. 🙂