Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids
Rules for Producing a Non-Soggy French Toast

 Every time I make French toast, it comes out soggy. What's the solution?

 You've come to the wrong place – we like our French toast to be almost a custard, or at least a bread pudding.

But you're either using too much liquid or not applying enough heat. No matter how much liquid you add, if you let the toast cook for long enough, you can evaporate most or all of the moisture. Obviously you have to keep the outsides from burning before the insides are as dry as you want them.

We looked at a number of French toast recipes on your behalf, and most suggest 2 to 4 eggs and no more than a cup of milk (or half and half or cream) for eight slices of bread. Vanilla, sugar, salt, and maple syrup are optional additions in some of these recipes.

We have known people to soak their bread in only beaten eggs, which is guaranteed to produce a non-soggy French toast. In any event, use less liquid, soak the bread for less time, and, if necessary, cook the French toast longer (although possibly at lower heat.)

All this talk of French toast has made us hungry – perhaps it's time for a mid-morning snack….

Submit your question
to Ochef

Related Articles:
Making French Toast with Soy Milk
Chocolate Bread Pudding in Made in Advance
How to Make Brioche that Can Be Stuffed
Definition of Danish Pastry
Chocolate Croissants/Pain au Chocolat
Related Recipes:
French Toast Casserole
Carnival White Chocolate Bread Pudding
Swiss Braid
Danish Pastry Recipe
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2007 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links