"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? *

Soaking in liquid without their crust bagette crumb would fall
apart... that it contains no fat bagette crumb is just too
structurally wussy. If you want to trim the crusts choose a bread
that contains fat, if it also contains egg that's even better... and
even then you'll probably need to use a deep fryer.

Sheldon