French toast, also known as eggy bread, German toast, or Spanish toast, is a dish made of bread soaked in a mixture of eggs, milk, sugar, vanilla or cinnamon, and then pan fried. The texture of French toast can vary from crispy on the outside and soft and moist on the inside, to completely soggy throughout. This leads many people to wonder – is my French toast supposed to be wet?
What is French Toast Supposed to Be Like?
The ideal French toast has a crispy, golden brown exterior with a custard-like interior that is moist but not soggy or wet. The bread should absorb the egg mixture during soaking but not be oversaturated.
Here are some signs your French toast turned out right:
– The outside is browned and crispy. This comes from frying the toast on both sides in butter or oil.
– The center is soft, moist, and tender, but not mushy. The egg mixture should be absorbed but the bread shouldn’t disintegrate.
– The taste is sweet and eggy. You should taste the vanilla, cinnamon, and soft bread along with the sweetness of the syrup.
– The toast holds together well. It shouldn’t fall apart when you cut or eat it.
Reasons Why Your French Toast Might Be Too Wet
If your French toast is turning out mushy and waterlogged, here are some common reasons why:
Bread is too fresh
Really fresh, soft bread will get too saturated because it has more moisture to absorb. Brioche and challah are especially prone to getting soggy. Use day old bread that’s slightly stale and firm.
Batter is too thin
Using too much milk and not enough egg can make the batter too thin so it oversoaks the bread. Aim for a thick, custard-like consistency.
Bread sits too long in batter
Leaving the bread to soak longer than 5-10 minutes leads to oversaturation. Even a couple extra minutes can make a big difference.
Not enough oil/butter for frying
Without enough fat in the pan, the toast absorbs excess batter instead of frying up crispy. Make sure to use at least 1-2 Tbsp per slice.
Too many slices in one batch
Overcrowding the pan causes the temperature to drop, resulting in soggy toast. Fry in smaller batches to maintain the heat.
Heat is too low
Cooking on medium vs medium-high or high heat doesn’t crisp up the outside fast enough before the inside gets mushy. Use a higher heat.
Syrup causes soaking
Dousing French toast in syrup right away leads to it absorbing too much liquid. Add syrup after plating.
How to Fix Wet, Soggy French Toast
If your French toast did turn out too soggy and wet, here are some tricks to fix it:
– Bake it in the oven at 400°F for 5-10 minutes to crisp and dry out the outside.
– Pan fry the slices again in more butter to achieve a crispy exterior.
– Blot excess moisture with paper towels or a clean dish towel.
– Let the toast air dry for a few minutes before serving. The center will firm up slightly.
– Cut up the toast and crisp the pieces in a hot non-stick or cast iron skillet.
– Make French toast casserole or bread pudding to incorporate the soggy pieces into an evenly baked dish.
– Cube the toast and pan fry into croutons to sprinkle on yogurt, salads, or soups.
– Turn excess pieces into breadcrumbs for future use in recipes.
How to Make Perfectly Cooked Moist French Toast
Follow these tips for French toast with an ideal texture that’s moist but not soggy:
– Use slightly stale, firm bread like brioche, challah, or thick-cut white bread.
– Make a rich batter with equal parts egg, milk, cream, and vanilla extract.
– Dip the bread quickly in the batter, letting excess drip off.
– Fry in hot butter or oil over medium-high heat until deep golden brown.
– Cook in batches to maintain pan temperature. Don’t overcrowd.
– Blot cooked slices with a paper towel to absorb excess grease.
– Serve warm right away, add syrup just before eating.
– Store leftovers in the fridge and reheat quickly under the broiler or in a hot pan.
French Toast Mistakes to Avoid
Steer clear of these common mistakes when making French toast:
– Using very thick bread like Texas toast that doesn’t fully cook through.
– Not whisking the batter well so the eggs aren’t fully incorporated.
– Forgetting to add sugar or vanilla extract into the batter.
– Neglecting to soak the bread; the batter helps prevent burning.
– Using too much batter so the bread oversoaks and falls apart.
– Leaving cooked toast sitting out too long before serving.
– Adding syrup or toppings before the toast fully sets.
– Cooking on oil that is too cool or overcrowding the pan.
– Flipping the toast too often instead of letting it brown.
– Pressing down on the toast while it cooks, leading to deflation.
What About Savory French Toast?
While sweet French toast is most common, you can also make savory versions:
– Swap out sugar for spices like garlic powder, paprika, or cayenne.
– Use savory breads like sourdough, rye, or whole grain.
– Cook with olive oil or butter instead of vegetable oil.
– Top with sauteed mushrooms, spinach, or caramelized onions instead of fruit.
– Drizzle with hot sauce or herbs like thyme or rosemary.
– Spread with goat cheese, ricotta, or basil pesto instead of syrup.
– Serve alongside fried eggs, bacon, or breakfast potatoes.
Savory French toast works very well in both wet and dry textures. Follow the same tips for crispness and moisture control.
Conclusion
Properly made French toast should have a crispy exterior and moist, tender interior without being soggy or watery throughout. Using day-old bread, the right batter thickness, hot pan frying, and avoiding excess moisture are keys to perfection. With a few tweaks to your technique and a sprinkle of cinnamon, you can achieve restaurant-quality French toast in your own kitchen.