How do you make a perfect french toast? I've tried all kinds

>>8297123
Challa bread is king

Challah bread, double cream, stale the slices overnight, soak them long and hard before cooking. At least 30 seconds per side. If you can make your own challah, that's ideal. It's not difficult, and you can mix in shit like raisins and walnuts for extra deliciousness.

Serve with butter and syrup, or heated then cooled strawberries topped with whipped cream.

Remember, this is a decadent meal, not to be eaten every day, so go a little nuts.

>>8297195
came here to say this

splash of vanilla and some heavy cream in the wash

It never finishes in the pan. Take it out when it has nice color on the surface, then into a 400 degree oven for 10 minutes on a sheet pan.
That's the difference. Finish it in the oven.

>>8297123
Simple.
Brioche, lots of cream, fresh vanilla bean, egg yolks, sugar. Fry in butter, finish in the oven

>>8297123
I WOULD RECOMEND A NICE BRIOCHE.

>>8298564

10 minutes @ 400? Hold overcooking, Batman. It's like you want it to be horribly rubbery and/or burnt.

>>8297123
Give him some wine?

Use stale bread that was baked with little or no oil. This ensures that it stays firm after soaking up the milk, egg, and vanilla mixture.

Mass produced bread is baked with oil to keep it from becoming a door stop lafter 24 hours.

As others said, try a brioche. Soak in a mixture of blended eggs, half and half, sugar, cinnamon, vanilla and nutmeg. Pan try in butter until deep golden brown on both sides and topped with powdered sugar and whatever fruit you like.

Laduree has a GOAT recipe for pain perdu

>>8297123
I make it in a bread pan myself

I don't know about "french toast" but what I do is dip the bread entirely (both sides) in a bowl full of eggs and then fry that bread on light oil covered pan for until well done on both sides.