What is the Trick to Not Soggy French Toast? [Best Guide]

French toast is one of the most beloved breakfast classics, but when it’s soggy, it loses its magic. Achieving that perfect balance between a crispy, golden exterior and a soft, custardy interior can seem tricky. However, with the right techniques and attention to detail, you can consistently make French toast that’s far from soggy. This guide will take you step-by-step through everything you need to know, from choosing the right bread to cooking it just right.

Understanding the Challenge of Soggy French Toast

French toast is a simple dish, but its simplicity can make small mistakes stand out. A soggy slice of French toast not only feels unappetizing but also masks the delicious flavors of the custard and toppings.

The culprit? It’s often a combination of factors: the wrong type of bread, improper custard ratios, or incorrect cooking methods. Don’t worry, though; the trick to not soggy French toast lies in understanding these elements and tweaking your approach accordingly.

For example, while the soft, fluffy texture of some breads might seem like the obvious choice, they often lead to sogginess because they absorb too much liquid. Similarly, soaking bread for too long or using the wrong pan can also doom your breakfast to soggy failure.

By addressing these common issues, you’ll not only avoid soggy French toast but also discover how to make every bite irresistibly good. Let’s dive into the essentials.

Looking for a detailed recipe? Check out Hawaiian Roll French Toast: A Sweet and Savory Breakfast Delight to learn how to create this delicious twist on a classic breakfast.

Importance of Bread Selection in French Toast

The foundation of great French toast lies in the bread you choose. While it might be tempting to grab whatever loaf is handy, not all bread is created equal when it comes to achieving the perfect texture. The type of bread you use directly influences whether your French toast will be light and fluffy or, unfortunately, soggy and unappealing.

Soft, pre-packaged white bread, for example, is often too delicate to hold up against the weight of custard and can become mushy during cooking. Instead, the key is finding bread that strikes the right balance between density and absorbency.

The best bread will have a firm structure to soak up just enough custard without falling apart. The right choice also contributes to the final flavor, enhancing the overall dish with subtle nuances that complement your toppings and spices.

Recommended Bread Types for Optimal Texture

When selecting bread for French toast, certain types stand out as the gold standard. These options not only hold their shape but also deliver delightful flavors and textures:

Brioche: A rich, buttery bread that’s slightly sweet and ideal for soaking custard without disintegrating. Its fine crumb and airy texture create a melt-in-your-mouth experience.
Challah: Similar to brioche but slightly firmer, challah has a tender interior and braided beauty. Its mild sweetness pairs perfectly with classic French toast flavors like cinnamon and vanilla.
Sourdough: For a unique twist, sourdough offers a tangy flavor that contrasts beautifully with sweet toppings. Its dense crumb ensures it doesn’t become soggy when dipped in custard.
Texas Toast: This thick-cut bread is a popular choice for French toast because of its durability and consistent texture. Its neutral flavor makes it a versatile base for any toppings.

Each of these breads brings something special to the table, but their shared characteristic is sturdiness—making them reliable choices for avoiding sogginess. When in doubt, opt for bread that feels slightly dense yet pliable.

Utilizing Slightly Stale Bread for Better Results

Surprisingly, slightly stale bread is often the secret weapon for making French toast that isn’t soggy. Fresh bread, while delicious on its own, tends to absorb too much custard, leading to a mushy interior. By contrast, stale bread is drier, which means it soaks up the perfect amount of liquid without falling apart.

If you don’t have stale bread on hand, you can mimic the effect with these quick tricks:

Air Drying: Lay the bread slices out on a wire rack overnight to let them dry naturally.
Oven Method: Place the bread in a low oven (about 200°F) for 10-15 minutes, flipping halfway through, until it feels slightly firm.

These methods ensure your bread is dry enough to absorb the custard evenly, creating a balance between a creamy interior and crispy edges. By starting with the right bread, you’re already halfway to mastering the trick to not soggy French toast.

Slicing Bread to the Appropriate Thickness

The thickness of your bread slices plays a crucial role in making French toast that’s perfectly cooked—not soggy. Too thin, and the bread may fall apart after soaking in the custard. Too thick, and the custard might not penetrate deeply enough, leaving the center dry or unevenly cooked.

The sweet spot? Aim for slices that are about ¾ to 1 inch thick. This thickness strikes the ideal balance, allowing the bread to absorb enough custard for a creamy interior while maintaining a firm exterior for crisp cooking.

Uniformity is key, too. Uneven slices lead to inconsistent cooking, with thinner parts becoming overcooked and thicker sections remaining underdone. Using a serrated knife ensures cleaner cuts and helps maintain the bread’s structure, especially for softer varieties like brioche or challah.

Taking the time to slice your bread correctly might feel tedious, but it’s one of the simplest ways to improve the final texture of your French toast dramatically.

Techniques to Dry Fresh Bread Before Use

Fresh bread might seem like the obvious choice for French toast, but its high moisture content can make the results soggy. That’s why many home cooks prefer using slightly stale bread, which absorbs custard more evenly. If your bread isn’t stale, don’t worry—you can dry it out quickly with these easy techniques:

Air-Drying

One of the simplest methods is to leave the bread slices out overnight:

Arrange slices on a wire rack to allow airflow on all sides.
Keep them uncovered at room temperature for 6-12 hours.
Flip the slices midway to ensure even drying.

This method works best if you have time to plan ahead and ensures the bread retains its natural texture.

Oven-Drying

When you’re short on time, the oven is your best friend:

Preheat your oven to a low temperature, around 200°F (90°C).
Lay the bread slices flat on a baking sheet.
Bake for 10-15 minutes, flipping once halfway through.

This technique quickly removes excess moisture without toasting the bread. It’s important to monitor closely to prevent over-drying or browning.

Toaster Method (For Individual Slices)

If you only need a couple of slices, lightly toasting them works well:

Set your toaster to a low setting.
Toast each slice until it feels slightly firm but not browned.

This is a convenient option for small batches or when making French toast for one or two people.

By drying your bread properly, you create the perfect canvas for custard absorption, setting yourself up for a dish that’s golden and crispy on the outside and wonderfully soft inside.

Balancing Egg and Dairy Ratios

The custard mixture is the heart of any French toast recipe. Striking the right balance between eggs and dairy ensures a creamy interior without making the bread overly wet or heavy. If you’ve ever ended up with French toast that’s either dry or soggy, the culprit was likely the custard ratio.

The classic rule of thumb is to use one egg for every ½ cup of milk (or cream). This ratio creates a rich, smooth mixture that binds well to the bread and cooks evenly. Eggs provide structure, while the dairy contributes moisture and flavor.

Here’s why the balance matters:

Too many eggs: The toast may taste eggy and develop a dense, rubbery texture.
Too much dairy: The custard becomes too liquidy, leading to sogginess and uneven cooking.

For a standard loaf of bread (8-10 slices), a good starting point is 4 large eggs and 2 cups of milk or cream. Adjust based on your personal taste and the bread’s absorbency—dense breads like sourdough may need slightly more liquid, while softer breads like brioche require less.

Choosing the Right Dairy

The type of dairy you use also affects the texture and flavor:

Whole Milk: A classic choice, offering a good balance of creaminess and lightness.
Heavy Cream: Adds extra richness but should be diluted with milk to prevent the custard from being too thick.
Non-Dairy Options: Almond milk, coconut milk, or oat milk work well for a lighter or dairy-free alternative, though they may slightly alter the flavor.

The choice of dairy in your custard can impact both flavor and nutritional value. Whole milk offers a balance of creaminess and lightness, but if you’re looking for lighter or non-dairy alternatives, options like almond milk or oat milk work well. According to He a lthline, almond milk and other plant-based options are lower in calories and suitable for those with dietary restrictions.

By measuring carefully and adapting to your chosen bread, you’ll avoid sogginess while ensuring your French toast has that luxurious, melt-in-your-mouth quality.

Enhancing Flavor with Spices and Sweeteners

Once you’ve nailed the egg-to-dairy ratio, it’s time to add a touch of personality to your custard. Spices and sweeteners not only enhance the flavor but also create a more aromatic and memorable dish.

Spices to Include

Classic French toast recipes often use warm, inviting spices:

Cinnamon: A staple for its sweet, woody notes. Use ½ to 1 teaspoon for subtle warmth.
Nutmeg: Adds a slightly nutty, earthy flavor. A pinch goes a long way.
Vanilla Extract: A teaspoon of vanilla brings depth and sweetness to the custard.

For more adventurous palates, consider adding a dash of cardamom or allspice for unique, complementary flavors.

Sweeteners to Balance the Custard

While sweeteners like sugar or honey aren’t essential, they help balance the savory flavors of eggs and dairy. If you prefer sweeter French toast, whisk in:

Granulated Sugar: About 1-2 tablespoons is enough for a mild sweetness.
Brown Sugar: Adds a deeper, caramel-like flavor.
Maple Syrup: A natural option that integrates beautifully into the custard.

Pro Tip

Add your spices and sweeteners directly to the eggs before whisking in the milk. This ensures even distribution throughout the mixture and prevents clumping.

By thoughtfully combining these elements, you’ll elevate your custard to something truly special, making each bite of French toast flavorful and aromatic.

Optimal Soaking Times for Different Bread Types

The soaking stage is where the magic begins—transforming plain bread into the creamy, custard-infused base for French toast. But how long should you soak the bread? The answer depends largely on the type of bread you’re using.

Different bread types have unique textures and densities, which impact how quickly they absorb the custard. Over-soaking can lead to sogginess, while under-soaking may leave the interior dry and unappetizing. Here’s a breakdown of optimal soaking times for common bread types:

Recommended Soaking Times for Bread Types

Bread Type	Recommended Soaking Time (per side)	Notes
Brioche	15–20 seconds	Soft and delicate; handle gently to avoid tearing.
Challah	20–25 seconds	Slightly firmer than brioche; absorbs custard evenly.
Sourdough	30–40 seconds	Dense and sturdy; great for a tangy twist on classic French toast.
Texas Toast	20–30 seconds	Thick-cut and versatile; works well with any custard flavor profile.
Hawaiian Rolls	10–15 seconds	Extremely absorbent; a short soak is ideal to prevent sogginess.

Brioche

This soft, buttery bread is highly absorbent but delicate.

Soak Time: 15–20 seconds per side
Note: Be gentle when flipping brioche to avoid tearing.

Challah

Similar to brioche but slightly firmer, challah can handle a bit more time in the custard.

Soak Time: 20–25 seconds per side
Note: Its braided structure makes it sturdy yet tender when cooked.

Sourdough

The dense crumb of sourdough requires more time to fully absorb the custard.

Soak Time: 30–40 seconds per side
Note: Keep an eye on the crust—it can sometimes over-soak and become chewy.

Texas Toast

With its thick, even slices, Texas toast is a versatile option for French toast.

Soak Time: 20–30 seconds per side
Note: It’s sturdy enough to absorb custard without falling apart.

Regardless of the bread type, the key is to allow the custard to penetrate without oversaturating. Use a shallow dish to soak the bread, and make sure each slice is evenly coated.

Avoiding Over-Soaking to Prevent Sogginess

Over-soaking is one of the most common mistakes when making French toast. While it may seem logical to let the bread soak up as much custard as possible, excessive soaking often leads to a mushy center that refuses to cook through properly.

Here are some practical tips to prevent over-soaking:

1. Use Moderation

Dip the bread just long enough for it to absorb custard without becoming waterlogged. Thick, firm bread needs more time than thinner, softer slices, so adjust accordingly.

2. Test for Readiness

After soaking, the bread should feel moist but still hold its shape. If it’s falling apart or dripping excessively, it’s likely over-soaked.

3. Work in Batches

Instead of soaking all the bread at once, work in small batches. This prevents the custard from breaking down the bread’s structure while waiting to cook.

4. Remove Excess Custard

Before placing the soaked bread on the pan, let it rest for a few seconds on a wire rack or plate to drain any excess custard.

By mastering the art of soaking, you’ll create French toast that’s perfectly balanced—soft on the inside, golden and crisp on the outside.

Choosing the Right Cooking Surface

The cooking surface you use for French toast can make or break the final result. A proper surface ensures even heat distribution, prevents sticking, and contributes to the perfect balance of crispy edges and a tender center.

Non-Stick Pans

Non-stick pans are a reliable choice for beginners and experts alike. They require minimal oil or butter, reduce the risk of sticking, and make cleanup easier.

Cast Iron Skillets

For those seeking a golden, evenly browned crust, a cast iron skillet is the ideal option. It retains heat exceptionally well, creating consistent results. Just be sure to preheat it thoroughly for even cooking.

Griddles

If you’re making French toast for a crowd, an electric griddle or stovetop griddle is your best bet. These surfaces allow you to cook multiple slices at once without overcrowding the pan.

Whichever surface you choose, make sure it’s large enough to allow space between the slices. Crowding can lead to uneven cooking and steaming, which promotes sogginess.

Managing Heat Levels for Even Cooking

The heat level you use while cooking French toast is a critical factor in achieving a perfectly golden exterior without burning or leaving the inside undercooked. Too high, and you risk scorching the outside before the custard sets. Too low, and your French toast might turn out limp and soggy.

Start with Medium Heat

Preheat your pan or griddle over medium heat. This provides enough warmth to brown the bread while allowing the custard to cook through.
Test the heat by adding a small drop of water to the pan—it should sizzle gently, not evaporate instantly.

Adjust as Needed

If the bread is browning too quickly, reduce the heat slightly.
If it’s taking too long to achieve a golden color, increase the heat incrementally.

Flip with Care

Cook each side for 2-4 minutes, depending on thickness, until golden brown.
Use a wide spatula to flip slices gently, ensuring the custard coating doesn’t tear.

Cook in Small Batches

Avoid overcrowding the pan, as this can lower the heat and lead to uneven cooking.
Keep cooked slices warm in an oven set to 200°F while you finish the batch.

Mastering heat control is one of the simplest tricks to not soggy French toast. By maintaining consistent heat and watching closely, you’ll avoid the pitfalls of uneven cooking.

Using Fats: Butter vs. Oil

Fats play a dual role in French toast: they prevent sticking and contribute to the rich, golden crust that makes the dish irresistible. Choosing the right fat—and using it correctly—is essential for achieving the perfect texture.

Butter

Butter is a favorite for its rich flavor and ability to brown beautifully. However, it has a low smoke point, which means it can burn if the pan gets too hot.
Pro Tip: Combine butter with a neutral oil (like vegetable or canola oil) to increase its smoke point and retain its flavor.

Oil

Neutral oils like canola or grapeseed oil are excellent for preventing sticking and handling high heat. They lack flavor, so they’re best when paired with custards or toppings that provide enough richness on their own.

How Much to Use

Use about 1 tablespoon of fat per batch, adding more as needed between slices. Avoid overdoing it, as excess fat can make the toast greasy.

By combining butter’s flavor with oil’s stability or choosing the right fat for your needs, you’ll cook French toast that’s crispy, golden, and far from soggy.

For those seeking an extra crunch in their French toast, adding a breadcrumb coating is a game-changing technique. This simple yet effective trick creates a crisp outer layer that contrasts beautifully with the soft, custardy interior. It’s perfect for elevating the texture and making your French toast stand out.

Why Breadcrumbs Work

Breadcrumbs act as an additional barrier between the bread and the pan, helping to prevent sogginess during cooking. They toast beautifully, forming a golden crust that’s as delicious as it is visually appealing.

How to Add Breadcrumbs

Follow these steps to incorporate breadcrumbs into your French toast:

Prepare the Breadcrumbs: Use fine, unseasoned breadcrumbs for the best results. Panko crumbs can also work if crushed finely.
Customize the Coating: Mix the breadcrumbs with spices like cinnamon, nutmeg, or a pinch of sugar to complement the custard’s flavor.
Dip and Coat: After soaking the bread in custard, press each side gently into the breadcrumb mixture, ensuring an even layer sticks to the surface.
Cook as Usual: Place the coated slices on a preheated pan and cook as you normally would, flipping carefully to avoid losing the crust.

Tips for Success

Use Fresh Breadcrumbs: Stale or dry breadcrumbs may not adhere well to the custard-coated bread.
Avoid Overloading the Pan: Cook in small batches to maintain even heat and ensure the breadcrumbs toast properly.
Try Alternative Coatings: Crushed cornflakes or granola can be a fun twist, offering similar crunch and flavor variety.

This method not only prevents sogginess but also introduces a delightful crunch that will keep everyone coming back for more.

Baking Techniques for Large Batches

Cooking French toast for a crowd can be daunting, especially when you’re trying to ensure every slice is hot, crispy, and perfectly cooked. Baking is the solution—it allows you to prepare multiple servings simultaneously while eliminating the need to flip slices individually on the stovetop.

Why Bake French Toast?

Baking French toast provides even cooking and frees up your time for other tasks. It’s also less messy and reduces the risk of sogginess, as the dry heat from the oven helps set the custard while crisping the edges.

How to Bake French Toast

Preheat the Oven: Set your oven to 375°F (190°C) for optimal crispness.
Prepare a Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Arrange the Bread: Place soaked bread slices in a single layer on the sheet, leaving space between each slice.
Bake and Flip: Bake for 12–15 minutes, then flip the slices and bake for another 5–7 minutes until golden brown.

For Extra Crispy Edges

Use a wire rack on top of the baking sheet to elevate the bread. This allows hot air to circulate underneath, ensuring even crisping on both sides.

Pro Tips for Large Batches

Custard Absorption: Soak all the bread in custard just before baking to maintain consistency.
Keep Warm: If serving in batches, keep the baked slices warm in an oven set to 200°F (90°C) until ready to serve.
Finish with Broiling: For an extra crispy touch, broil the slices for 1–2 minutes at the end of baking.

Baking French toast is a hassle-free way to serve a crowd without sacrificing texture or flavor. The results are just as satisfying as stovetop cooking—crispy, golden, and perfectly custardy.

Toppings That Complement Texture

The right toppings can transform French toast from a simple breakfast dish to a gourmet masterpiece. When choosing toppings, it’s essential to consider how they interact with the texture of the toast. The goal is to enhance the crispy exterior and creamy interior without overwhelming the balance.

Crispy and Crunchy Options

Adding texture-rich toppings can amplify the crunch of perfectly cooked French toast:

Nuts: Chopped almonds, pecans, or walnuts add a satisfying crunch. Toast them lightly to bring out their flavor.
Granola: A sprinkle of granola pairs beautifully with fresh fruit and syrup.
Toasted Coconut: Adds a tropical twist and a crispy element.

Fresh and Light Additions

Lighter toppings keep the dish balanced:

Fresh Fruits: Berries, banana slices, or kiwi provide a juicy, refreshing contrast.
Powdered Sugar: A dusting of sugar enhances sweetness without adding heaviness.
Honey or Maple Syrup: These classics add just the right amount of moisture without making the toast soggy.

For added indulgence, try whipped cream or a dollop of Greek yogurt, which adds creaminess without sacrificing crispness.

Pairing French Toast with Sides

French toast shines brightest when paired with complementary sides that enhance the meal’s overall flavor and texture. The right sides can balance the sweetness or add a savory element for a more rounded breakfast.

Savory Sides

Adding savory elements creates contrast and prevents the meal from becoming overly sweet:

Scrambled Eggs: Their light, fluffy texture complements the richness of French toast.
Breakfast Sausage: A slightly salty, savory counterpart that balances the dish.
Hash Browns: Crispy potatoes pair wonderfully with the custardy toast.

Sweet Additions

For those with a sweet tooth, these sides can enhance the meal:

Fruit Salad: A mix of fresh, juicy fruits lightens up the plate.
Smoothies: A refreshing drink option that complements the flavors.
Yogurt Parfaits: Layers of yogurt, granola, and fruit offer variety in texture and taste.

Whether you prefer sweet, savory, or a mix of both, pairing French toast with thoughtfully chosen sides elevates the dining experience and ensures a satisfying meal.

Overcoming Frequent Errors Leading to Sogginess

What is the trick to not soggy French toast? It’s all about avoiding common mistakes that can lead to soggy results. Soggy French toast can ruin an otherwise delightful breakfast, but most errors causing this issue are easy to fix. By addressing these pitfalls, you’ll master what is the trick to not soggy French toast and create consistently crispy, delicious results.

1. Using the Wrong Bread

Mistake: Choosing bread that’s too soft or thin, like pre-sliced white bread.
Fix: Sturdy options like brioche, challah, or sourdough work best for what is the trick to not soggy French toast. Ensure slices are ¾–1 inch thick for the ideal texture.

2. Over-Soaking the Bread

Mistake: Leaving bread in the custard mixture for too long, causing it to absorb excess liquid.
Fix: Soak each side for the recommended time (15–40 seconds depending on the bread type) and let the excess custard drip off. Timing is crucial for achieving what is the trick to not soggy French toast.

3. Incorrect Custard Ratios

Mistake: Using too much milk or too few eggs results in a runny custard that doesn’t cook through.
Fix: Stick to the ideal ratio of 1 egg per ½ cup of milk. Balancing these ingredients is essential for understanding what is the trick to not soggy French toast.

4. Cooking on Improper Heat

Mistake: Using heat that’s too high burns the exterior while leaving the center undercooked, and low heat promotes sogginess.
Fix: Preheat the pan to medium and cook each side for 2–4 minutes, ensuring even browning. Proper heat management is a core part of what is the trick to not soggy French toast.

5. Skipping Pre-Drying for Fresh Bread

Mistake: Using moist, fresh bread without removing some of its moisture.
Fix: Air-dry slices overnight or use a quick oven-drying method. Drying the bread is a critical step in what is the trick to not soggy French toast.

6. Overcrowding the Pan

Mistake: Placing too many slices in the pan at once, leading to steaming rather than crisping.
Fix: Cook in small batches, allowing enough space between slices for even heat distribution. Giving each slice room to cook properly is part of mastering what is the trick to not soggy French toast.

By focusing on these adjustments and understanding what is the trick to not soggy French toast, you’ll ensure every bite is crispy, golden, and irresistibly delicious.

Frequently Asked Questions

How to make French toast with Hawaiian rolls?

Hawaiian rolls make for an excellent twist on classic French toast, thanks to their slightly sweet flavor and soft texture. To prepare:

Slice the rolls in half or into thick slices.
Prepare a custard with 1 egg per ½ cup of milk, adding vanilla, cinnamon, and a touch of sugar.
Dip each roll lightly into the custard (don’t over-soak), allowing it to absorb but not become soggy.
Cook on medium heat in a buttered or oiled non-stick pan, flipping once until golden brown.
Hawaiian rolls toast beautifully and pair wonderfully with toppings like fresh fruit and whipped cream.

For more details and creative ideas, visit How to Make French Toast with Hawaiian Rolls: A Sweet Twist on Breakfast and discover how to turn these rolls into a delightful morning treat.

How to make French toast with King’s Hawaiian rolls?

King’s Hawaiian rolls are perfect for French toast due to their fluffy interior and slightly sweet taste. Follow these steps:

Cut the rolls into halves or thick slices for easy handling.
Whisk eggs, milk, vanilla, and spices to create a flavorful custard.
Quickly dip each slice in the custard—Hawaiian rolls are very absorbent, so a short soak works best.
Cook on medium heat, flipping once, until both sides are golden and slightly crispy.
These rolls caramelize beautifully, making them an irresistible option for French toast lovers.

For step-by-step instructions and pro tips, check out How to Make Perfect French Toast with King’s Hawaiian Rolls to create a delicious variation of this breakfast classic.

Why doesn’t my French toast get crispy?

If your French toast isn’t crispy, the issue is likely with the cooking method or ingredients. Common reasons include:

Over-soaking the bread, which saturates it with too much custard.
Low heat settings, which prevent the exterior from browning properly.
Excess custard on the bread, leading to steaming instead of frying.

To fix this, use medium heat, allow excess custard to drip off before cooking, and ensure the pan is preheated with a light layer of butter or oil.

Struggling to get your French toast crispy? Discover more detailed tips and solutions in Why Doesn’t My French Toast Get Crispy? to perfect your technique and enjoy the ultimate texture.

How long can you leave Hawaiian rolls out?

Hawaiian rolls can be left out at room temperature for 2–3 days, provided they’re stored in a sealed bag or container to prevent them from drying out. For best results when using them for French toast, allow the rolls to stale slightly by leaving them uncovered for a few hours before preparing.

Why is my French toast soggy in the middle?

Soggy centers are often caused by:

Too much custard soaking: Bread absorbs too much liquid when soaked for too long.
Low cooking heat: The custard inside doesn’t have enough time to set.

To prevent sogginess, reduce the soaking time, and cook over medium heat to ensure the custard cooks through evenly.

Can I use fresh bread for French toast?

Yes, but fresh bread can lead to sogginess because of its high moisture content. To make it suitable for French toast:

Let the slices dry out overnight on a wire rack.
Alternatively, lightly toast the bread in the oven to remove excess moisture.

Using slightly stale bread is the best option for avoiding sogginess.

What is the ideal egg-to-milk ratio for the custard?

The classic ratio is 1 egg per ½ cup of milk, which creates a custard that’s rich but not overly runny. Adjustments can be made depending on your bread type:

Denser breads like sourdough might need slightly more liquid.
Softer breads like brioche work best with the standard ratio.

How long should I soak the bread?

Soaking times depend on the type of bread:

Brioche: 15–20 seconds per side.
Challah: 20–25 seconds per side.
Sourdough: 30–40 seconds per side.
Soak just long enough to allow the custard to penetrate without oversaturating the bread.

What type of pan is best for cooking French toast?

A non-stick pan or a cast iron skillet works best.

Non-stick pans are beginner-friendly and prevent sticking.
Cast iron skillets retain heat evenly, creating a beautifully browned crust.
For larger batches, an electric griddle is a great choice for even cooking.

Conclusion

What is the trick to not soggy French toast? It’s simpler than you think! Making French toast that’s crispy on the outside and soft (but not soggy) on the inside doesn’t have to be a mystery. By choosing the right bread, preparing a balanced custard, soaking for the appropriate amount of time, and cooking with the correct heat and technique, you can master this breakfast favorite.

Remember, small adjustments—like using slightly stale bread, controlling soaking times, and maintaining consistent heat—can make all the difference. Whether you’re preparing French toast with Hawaiian rolls, brioche, or sourdough, understanding what is the trick to not soggy French toast ensures delightful results every time.

In the end, the trick to not soggy French toast lies in attention to detail and a few proven methods. Now that you know the secrets, it’s time to grab your favorite bread and make French toast that’s irresistibly golden, crispy, and delicious. Happy cooking!