Steps

1. Trim the crusts from the bread diagonally. [The Secret Here!] Removing the crusts contributes to the fluffy texture. You can use the trimmed crusts for rusks or other treats.
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2. Make deep slits in the crustless bread, being careful not to cut all the way through. [The Secret Here!] These slits allow the egg mixture to soak into the bread quickly and deeply. The slits will close up with the egg mixture as it bakes, making them barely noticeable.
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3. Crack the 2 eggs directly into a zip-top bag.
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4. Whisk the eggs thoroughly inside the bag.
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5. Add 3 tbsp sugar and 1 cup milk to the bag with the whisked eggs and mix until smooth.
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6. Dip the bread with the slits into the egg mixture. Gently pour the liquid into the opened slits, then carefully return the bread to its original shape. [The Secret Here!] This method ensures the egg mixture soaks through the entire bread in a short amount of time. Don't worry if it tears a little; the egg mixture will help it stick together when cooked.
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7. Close the zip-top bag and let it sit until the bread has absorbed most of the egg mixture. The mixture should be almost gone from the bag.
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8. Heat a frying pan and melt 20g butter, ensuring it coats the pan evenly.
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9. Carefully transfer the softened, egg-soaked bread to the frying pan using a spatula, trying not to break its shape. Cook until golden brown on both sides. [The Secret Here!] A wonderful aroma will indicate that it's browning nicely.
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10. Cover the frying pan with a lid and steam-fry to ensure the inside is cooked through.
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11. Plate the cooked French toast. Garnish with vanilla ice cream or powdered sugar as desired. Maple syrup is also a great addition.
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