Use Stale Bread Fresh bread absorbs too much liquid. Use day-old or slightly dried-out bread like brioche or challah for better structure.
Cut Thick Slices Thicker slices (around ¾ to 1 inch) prevent the bread from turning to mush while soaking up just the right amount of custard.
Don’t Over-Soak Soak for just 15–30 seconds per side. Letting bread sit too long in the custard leads to a soggy center.
Use the Right Ratio of Eggs to Milk Too much milk = too wet. Stick to about 1 egg for every ¼ cup of milk for a thick, custardy texture.
Drain Excess Custard Let soaked bread sit on a rack for a minute to drip off any extra liquid before baking.
Preheat the Oven Fully Start with a hot oven (around 350°F/175°C). A cold oven leads to uneven baking and sogginess.
Use a Baking Rack Place slices on a wire rack set on a baking sheet. This allows air to circulate and toast both sides evenly.
Don’t Cover with Foil Covering traps steam and makes it soggy. Bake uncovered for a crisp top.