aem wrote:
> Just occurred to me. Suppose you have a loaf of French bread a couple
> of days old and you decide to slice it thickly and make French toast.
> Do you trim the crusts off the slices? -aem
>

It never would occur to me to trim off the crusts. French toast is
"pain perdu", meaning lost bread. It was originally made FROM French
bread because it is bread that doesn't keep very well and gets stale
fast. I don't think most people let their bread soak in the custard
mixture long enough. I've even seen some friends do a dip and turn and
start cooking. No, you have to let it sit in there a long time, turning
and getting each side really soaked with all that milk and egg. In fact,
if your bread is drier, it acts like a sponge and it speeds up some of
the soaking. You can poke the centers with a fork to make a way on, too.
My mom would let bread out on the counter for the night if it wasn't
very stale and first thing in the morning start the soak. She even liked
using those Holland Rusks for more savory type French toast brunches.
With a good soak it is very good and very tender. It has to be because
in Europe the way you eat it is NOT with maple syrup which they didn't
have, they eat it with powdered sugar and fruit or jam. So, no
additional liquid on top, just the delicate crunchy outside and the
custardy inside. Delicious!

Melondy