Round-ish, yes. Round, no. At least in my opinion, they’re still distinctly bread loaf shaped.
I honestly wouldn’t know first-hand about that. But when I think of brioche French toast, I usually think of something akin to this or this. Just a richer, yellower slice of bread used instead of a lean bread. The color is what jumps out most, and usually it’s also cut a good bit thicker, and has a glossy brown crust. (And, of course, the bread itself has a different texture.)
I agree with this. This is why they put pictures on menus.
You really think that having pictures of every menu item is the norm? Where do you eat? And I guess they have a scale on these pictures, so you know exactly how much food it is, right?
I could save even more money than this place. Because there’s also that French toast that is sold by the strip. And I’ll even cut the strip into pieces before I cook it.
Each piece will be 1 inch square, and all of you making excuses for cut up slices still being pieaces will have no right to complain.
Sure, if you think a half slice is a normal piece, then maybe you have a point. If that’s the norm in the place the restaurant is located, that makes sense. But people just defining pieces by how many separate parts are demonstrating a fundamental lack of common sense.
You’re a huckster’s dream. Buy two of anything, and they just cut the original in half but charge you double. Brilliant!
Edit: I can make homepathic-level French toast and charge a bundle! Each piece is a piece, even if it’s only a molecule in size, right?
I do think that is a fairly normal definition, especially for thicker slices of French toast.
The enterprising huckster can pull the same shit on you by slicing the slice half as thin, and give you two “slices” that are smaller than two “pieces” of a thickly cut piece of French toast sliced on the diagonal. Just like there is no standard size for a pizza slice, I wouldn’t assume one for a “piece” of French toast.
Resurrecting this because a similar question came up and I was going to post it and vaguely remembered I already had and sure enough I did. Apologies if that was improper.
I wonder what the cost difference is for the restaurant between one slice cut in half, and two slices. Another slice of bread and maybe an egg. Makes for a better presentation imho, and maybe happier repeat customers.
He was cheated. I’d never go back to that place. They buy stuff in quantities, so how much money would the 1 slice of bread they cheated him out of cost? LAME!
To heck with the number of pieces! I’m the one who throws a fit because the menu said, “…with maple syrup…” and I got two little packs of everyday non-maple pancake syrup. Happens all the time, even in CT. I’m often told, “There’s an up-charge for real maple syrup” OK, bring me the real maple syrup. “Oh, we don’t have any.”
I just skimmed the thread and everyone missed the obvious answer.
There is “French Toast” and “Not enough French Toast.”
I’ll just put this here and slink away.
Wouldn’t this kind of depend on the price? Or the size of the loaf the slices came from? Or a million other things?
Well, no, because they said “2 slices”, and they cut 1 slice in half and passed it off as “2 slices”. Quite frankly, that’s bullshit. If it is any of “a million other things”, you simply raise the price of the breakfast, but you give them “2 slices” as advertised.
Well, exactly, they buy stuff in quantities. It’s not the one slice they give this guy that’s the problem, it’s the one slice they give everyone who orders, which might be hundreds per week. One slice per person adds up quickly.