Pecan Rum French Toast

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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.

SERVES 4

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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 a rich custardlike flavor, we dried cinnamon-raisin bread in the oven before dunking it in a yolks-only soaking liquid enriched with melte...

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