Total Time: 20 Min
For years now I’ve been making French toast using regular sandwich bread [thick Texas style] or Brioche, but have always found it to be a bit soggy in the middle. Cutting down the soak time helped little, as I still found that the sandwich bread too readily sopped up the egg mixture which resulted in French toast that was never perfect.
A few months ago I began using old baguettes that were a day or two beyond prime, and found that they yielded a nicely textured and decidedly not soggy French toast. I called them “Golden Medallions.” The result was more like the French toast I’ve ordered in restaurants. It’s really quite good.
Today I decided to try it again, but this time with Acme’s Rustic Sour French bread [sorry Semifreddi – your crust doesn’t quite make the cut]. So with fork and syrup at the ready I made my attempt, and before I knew what happened, two pieces of golden gastric bliss vanished, and in such rapid succession [thus the absence of a picture…my apologies] that I thought it good enough to post.
When you make this, you definitely want to make sure that the bread has been sitting around for a day or so: it should be bone dry.