French toast is a beloved dish around the world, known for its simplicity and versatility. However, the esteemed chef Jacques Pépin has refined this classic breakfast to an art form with a clever trick that makes it stand out. His secret? Using day-old bread and incorporating an unexpected ingredient: flour!

Typically, French toast is made with stale bread soaked in a mixture of eggs and milk, then fried until golden. Pépin suggests adding a tablespoon of all-purpose flour to the egg mixture, combined with a splash of vanilla and a pinch of salt for enhanced flavor. This subtle but impactful change adds a lightly crispy texture outside while maintaining the custardy softness inside.

Pépin also emphasizes that the quality of the bread is paramount. He recommends using brioche or challah for their rich, buttery flavor and ideal density that soaks up the egg mixture without falling apart. To let the bread fully absorb the egg blend, Pépin advises soaking each slice for about 30 seconds per side.

When cooking French toast, he advocates for medium-low heat on a well-buttered non-stick pan or griddle. Patience is key; rushing this process can lead to burning or undercooking. Each slice should be cooked until it achieves a satisfying golden-brown crust, which usually takes about 3 minutes per side.

The finishing touch to Pépin’s French toast comes from his choice of toppings. Rather than dousing it in syrup, he often opts for fruit compotes or a sprinkle of confectioner’s sugar alongside lightly whipped cream. This not only adds an element of freshness to balance the dish but also elevates it from homely comfort food to an elegant brunch.

Jacques Pépin’s approach to making French toast is reflective of his philosophy towards cooking: simple ideas executed with attentive care can transform good food into an extraordinary experience. His trick with flour in French toast proves that even minor innovations can revolutionize how we enjoy traditional dishes.