Best of the Best, Day Three: French Toast

In honor of the Olympics, we’ll be sharing the keys to one of our gold-medal worthy recipes every day until the closing ceremonies on August 12th.
 

As breakfast foods go, French toast falls in the same category as scrambled eggs—why bother with a recipe for something so simple? The problem is, that way of thinking results in a dish that’s rarely worth the trouble, with soggy, eggy, or just plain bland bread. That’s no way to start your day—especially when great French toast requires just a few extra minutes of work.

WHAT MAKES THIS RECIPE A WINNER

• Drying out our bread in the oven removed its moisture, which prevented it from getting soggy when we reintroduced moisture via an egg-and-milk soak.
• Instead of using whole eggs, we opted just for the yolks. The whites, which contain sulfur compounds that give eggs their eggy flavor, were giving us French toast that tasted like scrambled eggs.
• To bump up the nutty flavor of butter throughout the toast, we borrowed a trick from pancake recipes. We incorporated melted butter right into the soaking liquid, warming the milk first to prevent the butter from solidifying.

Want to try it out for yourself? Here’s our recipe for French Toast for free until August 12.