All of these dishes, however, are things I rarely make at home. Laboring over a fickle griddle is one deterrent for me. Timing is another. It’s nearly impossible to get enough pancakes and French toast and waffles out at the same time to serve everyone at once. With the exception of French toast: if you bake it! And start it the night before. This is the easiest French toast you will ever make, and I believe it’s one of the best, too. It’s crisp on the exterior and moist but by no means soggy on the interior. It emerges from the oven piping hot yielding enough, at the very least, for four eaters. This recipe hails from the November 2000 issue of Gourmet — oh Gourmet how I miss you — and is a nice one to have in your file. After a night in the fridge, the bread absorbs all of the liquid: Just out of the oven, baked French toast:
5 from 8 reviews Notes: If you are up for making your own brioche, I find this turns out especially well when made with brioche. Challah is a great choice as well. That said: my mom uses “Toasting White” (Pepperidge Farm, I believe). My aunt uses a dense bakery-style loaf of Italian bread.
