How do you get French toast crispy?

Question

I tried making it this morning and we had to throw it away. It was just gooey and soggy. It never cooked right. I followed the recipe to the letter. (Put the soaked bread in a VERY hot buttered skillet) What did I do wrong?

Answer 1

It depends a lot on the bread you choose and how long it sits in the egg batter. Regular pre-sliced bread that you get at the grocery store isn't the best to use. More rustic types of bread that are fresh and heavy, not full of air pockets is ideal. I like to use thick sliced french bread. It seems to hold up the best and by thick I mean at least an inch thick. I let the egg coat both sides, not soak into both sides, and the fresh butter is a big key too. You should have enough butter in the pan that it bubbles around the edges of the french toast. That is where crispiness is born.
I really think it's the bread though. I've used a regular packaged white bread once and it was very soggy, no matter how quick I was with the egg batter step. Pick the heaviest loaf of bread you can find.
Flavorings I like to add to the batter are nutmeg, cinnamon, or vanilla.
Good luck!

Answer 2

Don't "soak" the bread. Make sure your slices are thick, and use
a hot pan (1/2 butter & 1/2 oil) As soon as you coat the slices, put them in the pan. Use fresh butter/oil for every pan full.

Answer 3

Common problem .. the best solution I have ever seen came from Alton Brown on the Food Network. Do just what you did but after browning them put them on a large sheet pan and bake in a 350 oven for around 10 minutes ... this cooks the egg on the inside and makes them nice and fluffy. Just keep an eye on them and don't let them get too done on the outside!

Answer 4

do not soak the bread, dip it. then use a small amount of butter to coat the skillet. the pan needs to be super hot.
go to allrecipes.com!

Answer 5

Thanks for asking this question- I always wanted to know, too!