BEST French Toast Casserole (overnight) - The Recipe Rebel (2024)

FAQs

Why is my overnight French toast soggy? ›

If you want to get the best results with your overnight French toast, I recommend you let your bread dry out for about 30 minutes before adding it to the custard. This will help prevent your french toast from becoming too soggy and will help it achieve a more even texture.

A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.

French Toast is a delicious breakfast entree that is loved by many. With this in mind, french toast can be very calorie dense with high amounts of added sugar and fat. But, it can be tweaked to reduce the sugar and fat content while adding some fiber to your breakfast - yay!

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

What Is the Best Bread for French Toast? For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.

"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.

Use stale bread or toast the bread until it's golden-brown. It needs to be sturdy to hold up to the egg mixture. If the bread is fresh from the bag or you toast it too lightly, the finished dish will be soggy. Soak the toasted or untoasted bread for about 10 seconds per side to achieve the optimal texture.

It could be because of the bread you used. If the bread you start with is too soft (such as white sandwich bread), it won't absorb all of the wonderful custard that it should, and it might end up soggy. If you find yourself with a soggy casserole, for whatever reason, try baking it a bit longer until it firms up some.

There are a couple of common mistakes that can really mess up your french toast. You don't want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy. You don't want to use too much milk. Your batter should be more egg-y than milk-y if you want non-soggy toast.

But it depends on what you mean by “eggy.” I use three eggs whipped and milk and cinnamon and vanilla extract and salt and a little sugar. The milk is 2:1 to the egg mixture. If I did 1:1, then the outside of my bread would begin to look like a fried egg.

Why is my French toast not working? ›

Under- or over-heating your French toast during cooking

Going too heavy on the heat could also turn your French toast into a burnt, smoky mess. Too cold, and you could produce a slice with an unsightly "foot" of custard at the bottom and a sad lack of the same custard in the middle of your bread.

However, soaking it for too long could leave your French toast a little too soggy, and could even cause the bread to fall apart when you lift it up to fry it on the griddle.

The reason? "If you use fresh bread, it will soak up the [custard] so quickly that you run the risk of your French toast falling apart," explains Traci Weintraub, founder and head chef at Gracefully Fed. Alternatively, "slightly stale bread tends to hold up better in the liquid mixture," she says.