This french toast has a fluffy yet custard-y rich interior, and a crackly coating to provide textural contrast to the eggy bread. To finish the toast, we sprinkle sugar on top of the bread and caramelize it in the pan itself, turning plain white sugar into a complex symphony of bittersweet notes ringing throughout the toast. No need for dealing with the blowtorch (for someone who cooks, I am irrationally afraid of fire). Just all in one pan. Music to my ears.
4 slices of white bread
70ml whole milk
butter, as needed to cook the toast
extra sugar, for sprinkling on bread
maple syrup, to serve