Using Fresh Bread Fresh bread absorbs too much liquid. Use day-old or slightly stale bread—it holds up better and gives the perfect texture.
Skipping the Bread Soak Don't just dunk—let your bread soak for 20–30 seconds per side to absorb the custard evenly. Rushed dipping causes uneven cooking.
Using Only Milk Milk alone lacks richness. Mix in some cream or half-and-half for a silkier custard that cooks up beautifully.
Too Much Sugar in the Batter Too much sugar causes burning before the inside cooks. Keep the batter lightly sweetened and add syrup later.
Low Heat Cooking Low heat = soggy results. Medium heat crisps the outside while cooking the inside properly.
Skipping Butter or Oil Dry pans lead to dry toast. Use butter for flavor and a little oil to prevent burning.
Not Toasting After Cooking Want extra crunch? Pop cooked slices into the oven for a few minutes at 350°F.
Add a dash of cinnamon or vanilla for flavor that pops. Use thick slices like brioche or challah—they soak up custard beautifully.