Elise, I made this recipe this morning. My son loved it (he loves anything orange). The recipe calls for sugar in the instructions but there is no amount listed for sugar in the ingredient list. I used 2 tablespoons. Is that what you usually use?? Thanks! Love your site!

Hi Sandra, the original Silver Palate recipe probably has sugar added, which is probably how it got into my instructions. I've removed it, good catch, thank you! With all the maple syrup, I really don't think French toast needs extra sugar. That said, some people have more of a sweet tooth than I and want extra sugar. I'm so glad your son liked it!

It is way better when milk is not mixed with eggs, but the bread slices are firstly dipped into milk and then in the eggs mixture. It's crispy and simply wonderfull!

Thanks so much for your comment posted to my blog! It was definitely helpful. On a side note, I'm new to food blogging so I was really excited to see that I'm actually getting comments, especially from a food blog veteran as yourself. I love your blog!

I absolutely agree that the recipe is better if the bread is slightly stale. Or, more accurately, if is is somewhat dried out. It absorbs the batter much better that way. When I make dumplings, I also use stale bread for that as well.

A lot of bread won't go stale or slightly dry within a day if kept in a bag. So I slice it (if it isn't already sliced) and then leave it out for a while to dry. However, not bone dry, or it takes too long to absorb the batter.