Never Soggy French Toast

I don’t know if it’s the texture or the taste, but I cannot stand soggy French toast! We need to talk about it!

I promise this has something to do with French toast, bear with me! When I was in college, we used to frequent the most amazing breakfast joint. It was a traditional, Greek-family owned spot. You know the kind, everyone who works there knows you if you’ve visited more than once. Even if it your first time, they make you feel like family.

The kind of spot that the owner is standing at the front greeting each guest, and meandering around with a refill of hot coffee. John and I both had a full breakfast and a hot beverage, while still leaving a great tip for under $25, which can’t be beat!

If you frequented the Blo-No area anytime before 2015, you already know the place. It’s called Zorba’s. This restaurant was so well-loved by the college community, as well as long time Bloomington-Normal residents!

Not only was the staff and owner incredible, but the food was perfection! John and I spent many Sunday mornings there enjoying their take on the custardy breakfast treat. Eating at Zorba’s was the first time I had a French toast that was not soggy inside. A soft and fully cooked inside, while keeping the outside crisp yet soft at the same time. It was AMAZING.

Unfortunately, they closed in 2015. The owner’s were ready to retire and developers were inching onto that lot.

Ever since, I have been on a mission to find the best method of making French toast that avoids that soggy center and results in fluffy bread.

I can report back that baking French toast after browning in a skillet allows it to cook slowly on the inside and continue to stay crisp on the outside.

This results in a fully cooked, puffy breakfast treat! This is our absolute favorite French toast recipe – hopefully you enjoy it as much as us!

Never Soggy French Toast

I don’t know if it’s the texture or the taste, but I cannot stand soggy French toast! I have been on a mission to find the best method of making French toast that avoids that soggy center. I tested a couple different methods and concluded that baking your French toast after browning allows it to more slowly cook on the inside and continuing to crisp up on the outside. This creates a fully cooked, puffy breakfast treat.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

• 4-6 slices of brioche bread sliced ~1 inch in thickness
• 3 eggs 2 full 1 yolk
• 1/3 cup whole milk
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 tsp brown sugar
• Butter for skillet
• Syrup and/or powdered sugar for serving

Instructions

 

• Preheat oven to 325 degrees. Heat a skillet on medium with a pat of butter.
• Begin by whisking together the 3 eggs, milk, vanilla, cinnamon, and brown sugar.
• Dip each side of bread in batter, coating entirely, but not allowing to sit and soak too much in mix.
• Place in hot skillet to allow batter to set on the outside (in effect, locking in the custardy goodness inside the bread).
• Cook for 2-3 minutes per side, or until browned on the outside.
• Place in oven for ~10-15 minutes, or until puffed and cooked through.
• Serve with warm syrup and powdered sugar.