18 Foods You've Been Making Wrong Your Whole Life

ByStephanie Holmes, 04/30/2021

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French Toast

Never eat sad, soggy French toast again. You might think your flimsy sandwich bread can stand up to the task, but you'd be wrong. Cut your own slices from a fresh loaf about 1/2" to 1" thick. Brioche is nice for added sweetness. Also, don't just throw together eggs and milk for the custard coating. Keep it to a quarter cup of milk and 1 egg for every 2 slices. And to prevent the egg flavor from overwhelming the toast, use only the egg yolks. Don't skip the added flavorings: cinnamon, brown sugar, vanilla extract. Finally, try cooking your French toast in vegetable oil, not butter, which has a low smoking point and therefore a greater tendency to char your bread.