French Toast for Challah or Sandwich Bread
Why This Recipe Works
We wanted a French toast recipe that would be crisp and buttery on the outside, soft and custard-like on the inside, with well-balanced flavor, sweet enough to eat with only a sprinkling of confectioners' sugar, but not so sweet that it couldn't be topped with syrup or macerated fruit. To get this perfect French toast recipe, we used 3/4-inch slices of challah or sandwich bread to add flavor and richness. To prevent an overly eggy flavor, we used just one egg. Instead of a loose egg mixture in which to dip the bread, we made a batter with the egg, milk, salt, sugar, vanilla, butter, and flour. This got the bread evenly crisp and brown and let just enough moisture through to the interior to keep it custard-like but not heavy.