Using Fresh Bread Fresh bread soaks up too much liquid and turns to mush. Use day-old or stale bread with structure.
Wrong Bread Type Flimsy sandwich bread? Nope. Opt for sturdy options like brioche, challah, or French baguette.
Too Much Liquid More custard doesn’t mean better. Oversaturation leads to soggy bottoms. Stick to the recipe's ratios.
Not Letting It Soak Enough Give your bread time to absorb custard evenly—at least 30 minutes or overnight in the fridge.
Skipping the Rest Before Baking A quick bake after pouring custard? Big mistake. Let it rest so the bread fully absorbs the liquid.
Oven Not Hot Enough Low temps cause uneven cooking. Bake at 350°F (175°C) for a golden, cooked-through finish.
Underbaking If the middle jiggles like Jell-O, it needs more time. A knife should come out mostly clean.
Wrong Pan Size Using too deep or too small of a pan traps moisture. A shallow dish bakes more evenly.