French Toast

This is French toast stripped down to its essentials: eggs, milk, salt, and day-old bread, fried until golden. No vanilla, no cinnamon, no sugar in the batter. Just a clean, eggy custard that lets you choose your own topping adventure.

Day-old bread is called for on purpose. Fresh bread is too soft and falls apart in the egg mixture. Stale bread has dried out enough to absorb the custard without disintegrating, and it holds up in the pan with a firmer structure that fries crisp on the outside while staying custardy inside.

Dip each slice just long enough to coat both sides. Don’t soak it. Waterlogged bread steams in the pan instead of getting that golden, slightly crispy surface you want.

Pro Tips

• Beat the eggs only slightly. Over-beaten eggs create a foamy batter that doesn’t cling to the bread evenly.
• Use medium heat in the pan. Too hot and the egg coating burns before the center heats through. Too low and it absorbs grease.
• Fry in a small amount of hot fat, not a swimming pool of oil. You want a shallow fry, not a deep fry.
• Serve immediately. French toast loses its crispness fast as it sits.

Variations

• Add ½ teaspoon of vanilla and a pinch of cinnamon to the egg mixture for a sweeter, spiced version.
• Use thick-cut brioche or challah bread for a richer, more decadent French toast.
• Top with fresh berries and a dusting of powdered sugar instead of syrup for a lighter finish.