This week we made french toast. The recipe was for a make ahead french toast that sits in the pan for 8 hours than you bake it. I was a wee bit nervous this would make for soggy bread (which is something I direly dislike). When I read a few reviews this morning my fears were all confirmed. I got home from work and stoically mixed up the egg/milk/cinnamon stuff and thought-well perhaps if I don't let it sit (which I did not have time to do anyways) it will be OK. If not-well, I halved the recipe so it was not a terrible waste. L was over (actually she did the mixing whilst I stood around deliberating) and she said-"Just make it like regular french toast". So, I did. We had very low expectations. I love french toast, but restaurant french toast is always better. I started getting into it though and made some white syrup (next time I'll go with buttermilk syrup as this was a bit rich), breakfast potatoes, and O made his microwave bacon. All in all it was.... fabulous! It was as good as if not better than in a restaurant!
L (who ALWAYS orders french toast) confirmed this. O not only ate it, he ate several pieces and said it was "extremely tasty" (I don't think he has ever said that before, but then, he also complimented his bacon a bunch so maybe he was in an ebullient mood).
All in all-with the modifications, which were somewhat extreme, this was an incredible french toast recipe! The secret must lie in both the bread and the batter. The dry french bread (I did not toast it, just used a loaf of french bread that was a few days old) was perfect-not soggy, and the egg mix had a nice amount of sugar, cinnamon, and nutmeg.
I will use this recipe again!