My grandmother handed down the recipe that includes flour and baking powder in the custard/batter.
Use a plain sandwich bread or leftover brioche, challah, or french bread. Give the slices a quick dip in the batter to coat and soak.
The batter will puff up when fried and make the exterior crispy while the interior will be soft and custard-like. This recipe is simple and uses ingredients found in most kitchens. Give it a try this weekend.
1/2 cup milk (skim, 2%, whole, whatever)
2 tablespoons flour
1 tablespoon baking powder
Method: beat eggs and milk with a fork or whisk. Add remaining ingredients and mix until incorporated but not fully smooth. Dip bread into batter.
Use a heavy saute or frying pan and add vegetable oil to about a 1/8 inch depth. Heat oil to medium high, not smoking, so that a dribble of batter sizzles in the pan. Add bread to pan, not crowding and fry, turning once so that both sides are golden brown. You may wish to drain on a paper towel.
Yield: enough batter for about 6 slices of bread
Serve with maple syrup or your favorite topping.
Have a comforting weekend.