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French toast… is always a challenge for me. I’m always experimenting. I wanted to be able to make french toast taste like a pastry but still maintain that breakfast edge. I researched some possibilities and came up with these. Because I soaked the toast in the liquid mix too long (1-2min), the toast was extremely soft on the inside. I like a combination of hard crust and moderate softness on the inside. In that sense, the next time I make french toast I won’t soak it in the liquid mix as long.

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