Make-Ahead French Toast
Our goal: Crisp, custardy French toast straight from the freezer-fast enough to give cereal a run for its money.
Why This Recipe Works
We broiled the bread for our Make-Ahead French Toast recipe until golden brown instead of merely drying it in the oven. Normally we cool the oven-dried bread before soaking it in the custard; otherwise the bread would soak up too much custard and turn to mush. However, for this make-ahead version, we soaked the bread while it was still warm. This combats the dehydrating effects of the freezer, and it made French toast that was creamy on the inside and crisp on the outside.
To bolster the flavor of the custard, which was being dulled by freezing, we doubled the vanilla and cinnamon in the custard and used brown sugar rather than white.
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