I’m a pretty good cook, and I can make pancakes that will make you weep. But we very seldom make French toast and it never seems to come out right, for some reason. I’ve tried different breads, dried, fresh, whatever; but we never seem to get that ideal combination of crispy, puffy exterior and melty interior. This morning’s abortive attempt was using challah that I dried overnight on the counter. Soaked it for 20 minutes in a mixture of buttermilk, eggs, sugar; fried in butter at about medium to medium high. Even after a 20 minute soak, the mixture didn’t penetrate all the way into the challah, which I think is too dense for this dish. The result, while it tasted fine, was just not the consistency one hopes for in French toast.
Gimme your tried, true, and never-fail recipes and methods, please. I’ll be your friend.