Stale bread is often preferred for making French toast for a few reasons:
Better Absorption: Stale bread has lost some of its moisture and becomes firmer, which allows it to absorb more of the custard mixture (a combination of beaten eggs, milk, and sometimes sugar and spices) used to soak the bread before cooking. The drier texture of stale bread prevents it from becoming overly soggy, and it holds its shape better during the cooking process.
Avoiding Sogginess: Fresh bread contains more moisture, and when soaked in the custard mixture, it can become too saturated, making the French toast overly soggy and potentially falling apart when cooked. Stale bread, on the other hand, strikes a better balance between absorbing the custard and maintaining its structure.
Enhanced Flavor: As bread ages, its starches begin to break down, leading to the development of new flavors. This process, known as retrogradation, can add a subtle nutty and slightly fermented taste to the French toast, enhancing its overall flavor profile.
Waste Reduction: Using stale bread is a great way to repurpose leftover or older bread that might otherwise go to waste. French toast provides an excellent solution for making delicious use of bread that is no longer fresh enough for regular consumption.
It's worth noting that while stale bread is a traditional choice, some people still prefer using fresh bread for French toast. The choice between stale and fresh bread ultimately comes down to personal preference, as well as the texture and flavor you want to achieve in your French toast.