The first French toast I ate was made by my mother. She would use stale Gardenia white bread, which is ok because that’s what French toast is all about, utilizing stale bread. And she would add a little milk to thin down the egg mixture, a drizzle of condensed milk to sweeten and pan-fry it in melted salted butter. It tasted fine but I wasn’t a fan. I remembered a French toast recipe (known as Pain Perdu) from the book, Desserts by Pierre Herme, written by Dorie Greenspan, that appealed to me because there is a notable ingredient added to…
