The secret to gourmet french toast

Got this question in the in box from my good friend Hans:

I ate a lot of french toast growing up. By that I mean bread dipped in
eggs with a touch of milk then onto the griddle like a pancake. Good,
but ordinary. Then a couple of years back I was in New Orleans and had
some French Toast and I was blown away by it. Crisp on the outside, soft and creamy and surprisingly not disgusting on the inside, and absolutely delicious.

I’ve tried with moderate success to reproduce this at home, but if you
know the secret to gourmet french toast perhaps you might work it in
this week.

Well, it’s not technically toast, but it just so happens I do know the secret: brioche. I’ve got an old post on the subject that’s pretty good. I’ll put it up right now.