Louise Bremner wrote:
> anko eater <anko@eater.com> wrote:
>>Could anyone enlighten me how to keep a French bread soft, and avoid it
>>becoming like a cracker?
>>Nowadays, air is very dry, and it becomes dried so soon. Should I wrap it
>>with a wet paper or something?

No wet paper. Put it inside a carefully closed paper bag, and then in a 
drawer, away from the dry air, but letting it still breath.
This will only win some time, but I think you can hardly do better.

> Eat it before it has a chance to dry out.... (any attempt to keep the
> insides soft will turn the crust soggy as well.)
> 
> [...]  soak them in egg/milk and fry as French
> toast....

Well you need sugar too, and it seems not only french people enjoy this 
"Pain Perdu" :
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_22344,00.html