Learn the secrets to giving your breakfast a creamy yet crispy texture

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You need to know how to make French toast to be a true brunch master. This recipe is easy to whip up for a crowd, and we guarantee it will be even better than your typical diner fare. No soggy middle or overly eggy batter here. Thickly sliced challah or brioche bread adds a buttery taste while retaining its telltale fluffy texture. These breads are also light enough to prevent your breakfast from feeling like a weight in your belly. It’s best to let your bread go stale–or ask for day-old bread–to make French toast because it absorbs the moisture of the batter without becoming soggy.

To make the batter, beat two eggs, ½ cup of milk, a tablespoon of sugar, vanilla extract, and a pinch of salt in a casserole pan. You want the batter to come up less than halfway over the side of the bread to prevent over-dipping. Next add the first secret ingredient–yogurt. Three tablespoons of unsweetened, whole milk yogurt adds a creamy tang to the French toast. Quickly dip both sides of the bread into the batter and set them aside to let them absorb evenly.

Place the pan over medium heat and melt enough butter to coat the bottom of the pan. While the pan heats up, add your second secret ingredient–flour. Sift a light dusting of flour over the battered bread to help crisp the outside. Fry the bread in the butter for about two minutes on each side, or until the outside is golden brown and crispy.

Top your homemade French toast with maple syrup, fresh fruit, a dollop of jam, or a homemade fruit sauce like this blackberry syrup or this simple fresh raspberry purée. Leftover French toast can be refrigerated and frozen in an airtight container. Simply reheat in the oven or toaster oven to keep the outside crispy.

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