soggy French toast?

Question

ive noticed that when cooking french toast in a frying pan, i have no problem with it being soggy in the middle. however when i cook it on a flat top, the center puffs out as it is also soggy in the middle.

Is this because the FT is being cooked too evenly, and no air is allowed to escape? what about an iron skillet, how well would that perform over a standard frying pan, or flat top?

Answer 1

I think you may be soaking the bread in the liquid for too long....that's why I use very stale bread, like a sourdough, a bread that has more texture to it will help!!!

Answer 2

Do you want it soggy in the middle?? I hate it soggy in the middle. That happens when you soak it too long. I prefer the cast iron skillet for any frying because it holds the heat so well and browns evenly. Good luck with the next batch.

Answer 3

Personally I prefer cast iron because of it's ability to evenly heat and remain hot - for french toast and pancakes it heats more evenly giving you a better over all product. Another trick to avoid soggy FT is use french bread, egg bread or day old bread - it is firmer and the egg wash sits on it rather than soaking it thoroughly.

Answer 4

Older bread is actually better for French toast, as it absorbs the egg better without falling apart. Begin heating your pan and add the butter. In a shallow bowl, mix the eggs and milk together with a fork. Dip the bread in the egg mixture, coating both sides. Put the bread in the pan and fry on each side a minute or two until golden brown.

Answer 5

I always use a pancake griddle.It is flat .
I don't let the bread stay in the egg mixture very long . just enough to coat each side of the bread.
I let it brown on med heat.
Mine comes out fine . no soggy middle . I take the spatula and flatten down the bread as it is browning .

Answer 6

A friend of mine who was french said that the way it is made over there is to take a baguette, slice it, and let it sit out for a day. When it is hard all the way though. Dip it your egg mixture and fry it up. The drying of the bread, give the toast more firmness. Probably not the answer you're looking for, but there it is.

Answer 7

I would use a regular frying pan or better yet a non stick skillet with a little margarine. I think you need to lower your heat and cook them longer. They should do fine. Eat with syrup, honey, or sprinkle with powdered sugar mixed with cinnamon. YUM!

Answer 8

it seems it is not what your cooking it in it seems to me that you have to much milk for the amount of eggs try cuttimng back on the milk and add 1 more egg and see if that helps...cheers....

Answer 9

I think 'India' answered the best.