Some say French toast gets its name from pain perdu, which is French for “lost bread” (since it’s a great recipe to help use up stale bread that otherwise might be “lost” or thrown away). But this custardy breakfast dish has been called all sorts of other names: everything from eggy bread to German toast to poor knights of Windsor! No matter what you call it, it’s one tasty breakfast.
We developed this recipe to work with a very specific kind of bread: supermarket pre-sliced white bread that measures 4 by 6 inches and is 3/4-inch thick. (The size of the slices is the key to soaking up the right amount of custard on the baking sheet.) If you want to use whole-grain sandwich bread, you will need a little more custard. The whole-grain breads are drier, so they absorb more of the custard….