Classic French Toast
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Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV
For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.
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WHY THIS RECIPE WORKS
To come up with a French toast recipe that would be crisp on the outside and soft on the inside, with rich custardlike flavor, we dried good-quality challah or hearty white sandwich bread in the oven before dunking it in a yolks-only soakin...
