French Toast for Challah or Sandwich Bread

This is my favorite French toast; the flour gives the batter more body and crunch than the standard egg/milk dip.

I've had trouble with the order that they add the ingredients. I always add the milk last; it's really hard to mix 1/3 cup flour into 3/4 cup milk and get all the lumps out. It's easier to work the milk into the paste.

My whole family gave it raves. Next time I won't cut the challah quite so thick.

This came out perfectly and to rave reviews from my breakfast guests. The challah is the backbone of this dish so I definitely recommend going to the effort of buying (or making) a high quality bread.