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.
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.