Sure, you can get crazy with pain perdu, topping it with bourbon maple syrup
or cranberries and mascarpone
. But if you aren't dipping your bread in a batter that includes flour, you're missing out on what's arguably the best part of this classic breakfast: a crisp crust. Instead of just combining eggs, milk and flavorings like cinnamon and vanilla, whisk in a small amount of flour (two tablespoons should be sufficient if you're using two eggs and a half-cup milk for about six slices of French toast). Dip the bread in this mixture, and you'll get crunchy pieces that are still perfectly eggy and soft inside.