Extra-Crisp French Toast
12 comments
Appears in Cook's Illustrated January/February 2009
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.
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...
