Food52のインスタグラム(food52) - 3月24日 00時17分

Let’s cut to the chase: This is breaded bread. ? Instead of the usual French toast technique—dunking in custard, then pan-frying—the dredge is extended to what @emmalaperruque calls *the 1-2-3*. First, flour, then custard, then bread crumbs. Often, this is employed for proteins, like chicken tenders, for an extra-crispy crust. Here, it sends French toast over the top. ? Fresh or stale challah, brioche, and even sourdough work well for this. Hit the link in our bio for the recipe and a guide to frying at home from Part 2 of Change the Way You Cook. #f52cooking ?: @sassykitchen

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