Give your French toast a unique spin by seasoning the custard with your choice of spices. Liquid sweeteners such as honey, maple syrup, and agave work well too. And, if the recipe does call for sugar, use powdered instead of granulated as it dissolves much faster. The egg whites contain sulfur compounds that result in the eggy taste.ĭon’t overdo it on the sugar, especially if you’ll be topping the French toast with a bunch of sweet ingredients. Want to avoid that scrambled egg-ish flavor? Skip the whites and use the egg yolks instead. Ovens emit residual heat, so they can dry up that bread even when they’re turned off.īring your eggs and milk to room temperature first! Cold dairy will result in a grainy custard. Or just leave the bread overnight in the oven without baking. Be sure to slice your bread appropriately.ĭon’t have enough time to wait for your bread to dry? Pop it in the oven at 275 degrees and bake for 10 minutes. While you don’t want your bread to be too thin, you also don’t want it to be too thick! If your bread is over an inch thick, chances are, it won’t be cooked in the center. Stick to medium to medium-high heat and cook each side for 3 to 4 minutes for best results.
This will cause the sugar in the custard will caramelize much too soon, and you’ll end up with toast that’s burnt on the outside and uncooked on the inside. The Temperatureĭon’t use high heat when making French toast. The perfect ratio? 1 egg for every 1/4 cup of milk. Too much egg will give a scrambled egg-like flavor, while too much milk will make the bread too soggy. Ensure that you’re adding the right ratio of egg and milk to give your bread the right balance of flavor and texture. So, give your fresh bread a few hours to a day before using it for French toast.Īpart from the bread, the custard is another key component to making the perfect French toast. Fresh bread will get too soggy the moment you dip it into your custard. This is one of those recipes where stale, dry bread is better. It might even disintegrate and not make it to the pan at all! So, be sure your bread is somewhere between 3/4 to an inch thick. If your bread is too thin, it won’t be able to hold all the custard in well. Croissants, Challah, Brioche, pullman loaf, and banana bread all make great candidates. You want sturdy and spongy bread that won’t break apart easily as it absorbs the custard. Here are some of the common mistakes people make. There are several factors that can make French Toast soggy. Plus, some helpful tips for cooking French toast like a pro! Why Is My French Toast Soggy? Today, we’ll explore all the reasons your supposed masterpiece did not turn out quite the way you wanted it to.
Has your French Toast ever ended up being soggy, but you have no idea why? Well, you’ve come to the right place. It’s not supposed to be wet at all! But as we all know, cooking doesn’t always go as planned. If you never want to get sad and squishy French Toast ever again, read on.įrench Toast is supposed to be golden brown on the outside and rich and fluffy on the inside. It takes some effort to make, though! And there’s nothing more upsetting than going through all that effort only to end up with a pile of soggy french toast.
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