Crunchy Crust, Perfect Center: Solving the Soggy Baked French Toast Mystery

Use day-old bread – Slightly stale bread like brioche, challah, or French loaf absorbs custard better without turning mushy.

Cut thick slices – 1 to 1.5-inch slices prevent over-soaking, giving a nice structure.

Dry it out – Lay slices out overnight or bake briefly at low temp to reduce moisture.

Balance the custard – Use a 2:1 ratio of eggs to milk. Too much milk = soggy results.

Preheat your oven – Start with a hot oven (around 350–375°F) for immediate cooking and crust formation.

Use a wire rack or parchment – Lifting the toast off the direct pan surface lets hot air crisp all sides.

Don’t overcrowd – Leave space between slices so they crisp instead of steam.

Let it rest – After baking, allow 5–10 minutes before serving to let the custard finish setting.

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