The Right Bread: Grandma likely uses day-old bread, which is drier and sturdier. Fresh bread soaks too much and falls apart.
Thick Slices: She probably cuts her bread thicker—about ¾ to 1 inch. Thinner slices soak up too much custard and get mushy.
Stale, Not Dry: Grandma knows the balance—bread should be stale, not rock-hard. Too dry and it won’t absorb enough custard.
Balanced Custard Ratio: She nails the custard—not too much milk. Too much liquid makes the toast wet. A good mix: 1 egg per ¼ cup milk.
Adds a Binder: She might add a bit of flour or cornstarch to the custard. It helps thicken the mix and prevent sogginess.
Short Soak Time: Grandma doesn’t drown her bread. She dips it just long enough to soak—15–30 seconds per side.
Preheated Pan: A hot pan seals the outside fast. Grandma waits until the skillet is properly heated before adding the toast.
Cooks Low and Slow: Instead of rushing, she uses medium heat to cook through without burning the outside.