Crispy-fried french toast with hot sauce honey
Sweet sauces
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 I call 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. I like challah best, but brioche and even sourdough work as well. Fresh or stale both work.
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