I used to think that challah or brioche were the best breads for making French toast.

Now, I have completely changed my opinion.

A simple French bread (better yet when it’s a day or two old) is much better at absorbing the egg mixture. Then it cooks into a beautiful custardy consistency.

I also believe that powdered sugar is better than maple syrup for French toast, but that’s another topic entirely.

What’s your ideal French toast?