Do you love French toast but hate limp, wet slices? "This recipe delivers thick slabs of French toast that are crispy outside, yet rich and custardy at the center, but without any sogginess," our friends at Milk Street write in their recipe for French toast, perfected. With their specific guidance, you're guaranteed to make a restaurant-quality breakfast that can be enjoyed by friends and family of all ages.

Milk Street Kitchen gets specific about the best bread for French toast: "Italian bread with a sturdy crumb yields hearty yet supple French toast (look for a batard-shaped loaf about 6 inches wide and 4 inches high); for softer, more tender texture, challah is best. Whichever you use, cut 1-inch-thick slices from the center, if possible."

And don't dunk those slices straight away: "Lightly toasting the bread until dry on the surface but not browned is essential for proper absorption (alternatively, allow the slices to dry overnight, uncovered, on a wire rack)."

"The surprise ingredient is semolina," Milk Street Kitchen continues. "A couple of tablespoons in the egg-milk soak adds just the right amount of starch so the bread does not become limp and structureless at the center. Sugar sprinkled onto the surface of the soaked slices just before butter-frying yields crisp caramelization."

"Don’t use the soaking mixture right away," Milk Street Kitchen clarifies. "Allow it to stand for at least 10 minutes so the semolina hydrates and the sugar fully dissolves. When dipping the bread, soak challah for 10 minutes and Italian bread for 15 minutes, flipping the slices halfway through. There will be very little liquid left in the baking dish." Together, these small upgrades create French toast that’s deeply flavorful and beautifully textured. Don't be surprised if it becomes your go-to recipe.

Best French Toast Recipe from Milk Street

Start to finish: 40 minutes

Servings: 4

Ingredients

1 cup half-and-half
2 large eggs
1⁄4 cup white sugar, plus more for sprinkling
2 tablespoons semolina flour
1 tablespoon vanilla extract
Four 1-inch-thick slices from a rustic Italian loaf or 1-inch-thick slices challah (see above)
2 tablespoons salted butter, cut into 1-tablespoon pieces
Maple syrup, to serve

Instructions

Heat the oven to 325°F with a rack in the middle position. In a 9-by-13-inch baking dish, whisk the half-and-half, eggs, sugar, semolina, and vanilla. Let stand for about 10 minutes. Meanwhile, place the bread slices in a single layer on a rimmed baking sheet. Toast in the oven until the surfaces are dry and crisp but not browned, 8 to 10 minutes, flipping halfway through; they will not be dry throughout. Let cool.
Whisk the egg mixture to recombine. Place the bread slices in a single layer in the baking dish. Let stand until most of the liquid is absorbed, about 10 minutes for challah or about 15 minutes for Italian bread, flipping the slices halfway through; occasionally tilt the baking dish back and forth to ensure all sides of the slices are moistened.
In a 12-inch nonstick skillet over medium-low, melt 1 tablespoon butter until foaming. Sprinkle each of 2 bread slices with 1⁄2 teaspoon sugar, then place them sugared side down in the pan. Sprinkle the face-up side of each slice with another 1⁄2 teaspoon sugar, then cook until golden brown on the bottom, about 4 minutes. Using a spatula, flip each slice; cook until the second sides are golden brown, about 4 minutes. Transfer to individual plates.
Wipe out the skillet. Using the remaining 1 tablespoon butter and additional sugar, cook the remaining bread slices in the same way. Serve with maple syrup.

Recipe courtesy of Milk Street, from a collaboration with Kenji Lopez-Alt and Deb Perelman on The Recipe radio show.