French Toast Without the Fuss
thought my days as a short-order cook were long behind me, but in recent months I’ve been logging a lot of hours on the test kitchen’s breakfast line. It all started with my recipe for Easy Pancakes, in which I prioritized pantry-friendly ingredients and minimal effort so that the flapjacks could be thrown together anytime—not just on leisurely weekend mornings. That got me thinking about an equally simple formula for that other breakfast mainstay, French toast. Soaking bread in an eggy custard and browning the slices in a pan until they’re golden on the outside and custardy within doesn’t take long, but all that dipping, flipping, and
