LOL, you say: Dip each side of bread briefly in the batter. You want to moisten it evenly, but not soak it to sogginess. Somewhere I read about making french toast with a bread pudding / custard like texture. It was fully soaked it and then cooked. I fully understand your thought but, give the other way a try sometime and see what you think. See if it reminds you of bread pudding with syrup instead of sugar. John

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