Let’s Have a Toast – Here’s to the French!

Man, oh man! Do I ever love French toast! It is one of my most favorite breakfast foods, but I rarely make it because it is such a pain in the neck. Dredging, soaking, frying, and then trying to keep it warm if you are cooking for a crowd. What an elaborate production! That doesn’t even begin to address the unholy mess it makes of your kitchen.

In swoops this recipe, to rescue all of us damsel-cooks in distress over this quandary:  to toast, French-ly, or not to toast! Now we can make our French toast, and then gobble it up, too. Hooray! All is not lost, and French toast will be served in my kitchen forever more. But with this recipe, of course.

Not only CAN you make this recipe a day ahead, you MUST make it a day ahead. The bread has to be able to soak up all of the custardy goodness that you are going to create. This will take the place of the old dredge-in-egg-soak-in-milk operation you performed, piece by-piece, to make French toast in days of yore. You will not believe how easy this is going to be until you try it out for yourself.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  It will help with the bread-soaking-up-the-liquid-overnight process if you let your bread sit out and age for a day. Very fresh bread will not soak up liquid very well. But you don’t want your bread totally dried out, either. Something akin to lightly toasted is what you should aim for, with a bit of a dry surface, but still fresh underneath.

Recipe and photo courtesy of Kristyn at lil’ luna