Lauren Allen's recipe for French toast challenges the assumption that fresh bread can't be used. By quickly dipping it in a milk-and-egg mixture, the process becomes much simpler. However, while this recipe is fast, it sacrifices flavor and moisture as the bread doesn't absorb the mixture well, resulting in a texture that's somewhat like just toasted bread. This highlights that some shortcuts may impact the final taste.
The challenge of French toast preparation often revolves around the bread's state - whether stale or fresh, it plays a key role in the texture. In testing various recipes, I discovered that while using stale beats out fresh in flavor retention due to better absorption, the convenience of a quick recipe can tempt one to bypass traditional methods for an easier cooking experience.
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