Christopher Kimball’s Milk Street Radio Perfect French Toast with Kenji López-Alt & Deb Perelman
Dec 23, 2025
Joining the fun are Kenji López-Alt, a culinary mastermind known for his innovative cooking techniques, and Deb Perelman, a beloved food blogger and author. They dive into the origins of French toast, revealing it isn't French at all! The trio passionately debates the best bread choices, from baguettes to challah, and shares techniques like Deb's oven-baked cinnamon-sugar method. They explore global variations, savory twists, and even experiment with waffle-iron French toast, ensuring breakfast never gets boring!
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Bread Choice Is A Texture Trade-Off
- Softer, enriched breads make ultra-luxurious interiors but resist staying crisp on the outside.
- Choosing bread is a trade-off between custardy interior and lasting exterior crunch.
Dry Bread Before Soaking
- Drying bread before soaking prevents a soggy, mushy interior and preserves structure during cooking.
- Use a toaster or low oven to remove surface moisture so the custard absorbs without collapsing the slice.
Semolina For Crisp Exterior
- Add semolina to the custard to give the exterior more body and a crisper texture.
- Whisk a couple tablespoons of semolina into the egg-and-dairy mixture before soaking thick slices.