French toast is the champion of brunch. It can be eaten for breakfast, brunch or as a dessert! Want to make the perfect French toast? Well, here are some common mistakes people make when making French toast so learn some tips and tricks you can pick up along the way to serve up a delicious, yummy, freshly made French toast 🙂
1. Adding too much dairy and sugar to the custard
If there’s too much milk, the egg in the mixture won’t cook. This means you will get a wet, soggy, bread. You want your French toast to be dry on the surface with slightly crisp edges. As for the sugar, if you’re adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don’t need the custard to be too sweet.
2. Not mixing the custard thoroughly
You don’t want pieces of egg white showing up on your perfectly browned slices. Make sure to whisk the custard until the milk, eggs, and spices are well combined.
3. Not using the right type of bread
French toast is like bread pudding–it soaks up a custard for a creamy texture on the inside, and a slightly crunchy texture on the outside. If the bread is too thin, it will be too flimsy to hold together when dipped in the custard. If it’s too thick, it will never cook to the center. The ideal thickness for a slice of French toast is 3/4-1-inch thick. And make sure to pick a kind of bread that’s both spongy and sturdy enough not to fall apart during cooking. Brioche or challah–or even a croissant–is ideal.
4. Under-soaking the bread
For a perfect French toast, the bread has to soak in the egg mixture–you want it to penetrate the bread for a soft, creamy center. Soak the slices for at least a minute per side and do not rush to take them out of the custard!
5. Using too much heat or not enough
French toast is not a steak–you don’t want to scorch the surface. Since there’s sugar in the egg mixture (the custard), it will caramelize and burn quickly. Plus, the inside won’t cook, and you’ll be left with a burnt yet soggy piece of French toast. Conversely, if you cook it on too low a temperature, the bread will dry out and you won’t have that nice, soft center that makes French toast so decadent. Cook 3-4 minutes per side on medium to medium-high heat.
6. Not preheating the pan
If the pan isn’t hot enough when you put your first slice in, the custard spreads out, forming a foot on the bottom of the French toast. When the pan is hot enough, the batter won’t have time to seep–the eggs will start cooking as soon as they hit the pan.
7. Only using butter
Give the pan a light coating of nonstick spray, then add the butter. This will help prevent the butter from burning. And make sure to wipe out the pan after every batch, then use a fresh combination of cooking spray and butter. Otherwise, the butter will burn and little black bits will stick to the next batch of French toast.