Too Much Liquid: Overloading your custard with milk or cream will drown the bread. Stick to a good balance of eggs and milk (usually 1 egg per ½ cup of milk).
Wrong Bread: Soft, airy breads soak up too much liquid. Use thick, sturdy slices like brioche, challah, or French bread—preferably stale or day-old.
Not Enough Soaking Time: Rushing the soak? That leads to uneven texture. Let the bread sit in the custard for at least 20–30 minutes or overnight in the fridge.
Low Oven Temperature: If your oven’s too cool, the custard won’t set properly. Bake at 350°F–375°F for a firm center and golden top.
Crowding the Pan: Overpacking the dish prevents even baking. Leave space around slices to help air circulate.
Covered While Baking: Covering the dish traps steam. Unless your recipe says otherwise, bake uncovered to let moisture escape.
Wrong Pan Size: A small or deep dish can make the custard pool. Use a wide, shallow baking dish for even cooking.
Too Much Sugar or Syrup: Sweet extras can liquefy and make things soupy. Use sparingly before baking.