Your French Toast Is a Puddle—Let’s Dry It Out

Use Sturdy Bread – Avoid thin sandwich slices. Go for brioche, challah, or thick day-old bread that can hold custard without collapsing.

Let Bread Go Stale – Slightly dry bread soaks up custard better and holds its shape. Fresh bread turns to mush.

Cut Thick Slices – Aim for ¾ to 1 inch thick slices. Thin bread over-absorbs and falls apart.

Mix Custard Right – Don’t overdo the milk. Too much dairy = sogginess. Use a 2:1 egg-to-milk ratio.

Don’t Oversoak – Dip, don’t drown. Let each side soak for 10–15 seconds, not minutes.

Use Butter and Oil – Butter adds flavor, oil adds crisp. Using both gives the best texture and prevents burning.

Preheat the Pan – A cold pan = soggy toast. Heat to medium before adding the bread.

Rest Before Serving – Let it sit for a minute after cooking so steam escapes and it firms up.

STAY CONNECTED