Why does my French toast look like scrambled eggs?
You put too many eggs or too much milk in the custard. The best ratio is 1 egg for every 1/4 cup of milk. You cooked it at either an overly high or low temperature. Cook French toast at medium to medium-high heat.
Egg Yolks. That's right, we're using the yolks only. Egg whites are responsible for the sulfurous, “eggy” flavor that sometimes overpowers French toast. I learned this tip from America's Test Kitchen, and it's true!
Most French toast recipes will use eggs to do this. Eggs are great at it. The proteins in eggs solidify upon heating, firming up the liquids in the bread. What's more, egg adds fats for richness and they are don't 'hide' flavors.
How to keep French Toast from getting soggy? To keep French Toast from getting soggy lightly toast the bread before soaking and don't soak the bread too long in the custard.
What does French Toast taste like? It's sort of like Bread and Butter pudding. Custardy on the inside with buttery crispy golden edges, it's even great to eat plain but, like pancakes, ideal for smothering in maple syrup!
The ideal French toast is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy.
For Gordon Ramsay's French toast, bake bread slices in the oven for about 15 minutes. Soak the bread slices in the mixture of eggs, cinnamon, brown sugar, salt, butter, milk, and vanilla. In a skillet containing butter, brown these slices for about 3 minutes and serve with maple syrup or powdered sugar.
The top three choices of bread to use for French Toast are Brioche, French Baguette, and Challah. All of these options will yield a wonderful French Toast but we have to give the most stars to Brioche. Trust me, Brioche truly makes the best tasting French Toast.
The best substitutes for milk when making french toast include almond milk, coconut milk, oat milk, evaporated milk, kefir, heavy cream and buttermilk.
Not mixing the custard for your French toast enough
Made up of eggs, dairy, and flavorings like vanilla and cinnamon, it's clearly just as important as the bread. Just make sure you're mixing it pretty well.
Can you soak French toast too long?
Soaked Too Long
Soaking your bread in the custard for too long means that it absorbs too much, and you'll find your bread swimming in custard in the pan. This custard will take too long to set and leave you with French toast overcooked on the edges but soggy on the inside.
Half-and-half or cream will make a richer custard than whole or skim milk. You can also use non-dairy milks such as almond and coconut. Go one step further and flavor your basic milk-and-egg custard with vanilla extract, cinnamon, or cardamom; sweeten it with sugar or syrup, or even add juice or liqueur to the mix.
Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.
The first mistake in cooking French toast is using too hot of a pan. Because the bread is moist, it needs to be cooked at medium heat to ensure that the center cooks through. If you cook French toast too hot, you will scorch the crust, especially if you have sugar in your custard, which caramelizes and burns quickly.
Dry out your bread
The problem is stale bread is often bland and likely won't soak up as much custard, according to Food Hacks. You can dry out your bread by baking slices at a low heat, but make sure not to toast them too much.
Eggy Bread tends to be savoury and French Toast sweet. For Eggy Bread, think bacon or a fried egg as the filling, whilst French Toast tends to be berries with maple syrup or honey. You're winning either way! This dish is perfect for brunch at the weekend and is a doddle to make.
The top three choices of bread to use for French Toast are Brioche, French Baguette, and Challah. All of these options will yield a wonderful French Toast but we have to give the most stars to Brioche.