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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….

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