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

FAQs

Why is my overnight French toast soggy? ›

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.

Rather than leave the slices flat on a countertop or work space, though, consider propping the slices up at an angle to prevent the steam from softening your freshly toasted bread. Proper air circulation around the bread will allow it to stay crisp and dry.

A good rule of thumb is …. when in doubt throw it out. French toast has eggs in it, so should only be left on the counter no more than 2 hours.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

Restaurant French toast is generally a superior product because of time. Letting it soak in the custard for up to five minutes allows more delicious dairy to be absorbed. This step is where having stale bread is essential. Using soft fresh bread will take on too much custard and become a mushy mess.

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!

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

A basic rule of thumb is about 1/4 cup of milk and one egg per two-slice serving—and if you want to avoid that "scrambled" taste, use only the yolks of some or all of the eggs. (Sulfur compounds in the whites are what give eggs their unique "egg" taste.)

"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.

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

What's the best bread to use for French toast? ›

Use brioche or challah. These egg-based breads have a high butter content, meaning their crumb is tender and rich but light. In other words, they're an ideal foundation for super decadent yet airy French toast.

For storage, slip the loaf into a paper bag. Fold over the top of the bag a time or two to seal in moisture. Stored this way, the crust will soften a bit, but it will still be enjoyable to eat for a day or two.

Otherwise, if the temperature is too high, the outside will burn, leaving the middle raw. Conversely, using too low of a temperature will dry out your bread, resulting in the loss of that delicious fluffy texture. Your French toast is ready once both sides are nicely browned.