5 Basics We're All Cooking Wrong

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.