French Toast for Challah or Sandwich Bread
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Appears in Cook's Illustrated May/June 1997, America's Test Kitchen TV
For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.
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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 cou...