Working my way through a giant loaf of maple syrup milk bread from Eric Kim's Korean American. He says one of the best uses is a grilled cheese sandwich. He makes it with mozzarella and suggests spreading the inside of the bread slices with mayo and says it "melds with the cheese so you have a comfortingly bland, gooey, stretchy toasted sandwich." I wasn't wild about the bland part so I went with gochujang mayo for yesterday's breakfast.
There are more interesting cheeses than mozzarella for a grilled cheese but the gochujang livened it up and went well with the sweet-ish bread.
Today, I made egg nog French toast with some of the Manhattan egg nog I have kicking around in the fridge. With sausage and blackberries
With all the maple syrup in that bread, it didn't need any more on top!
