French toast, also known as eggy bread, is a breakfast dish consisting of bread soaked in a milk-egg mixture and then fried. It’s a delicious and comforting way to start the day. However, it can be frustrating when you cut into your beautifully golden brown French toast only to find the middle is unpleasantly soggy and wet. There are a few reasons why your French toast may be wet in the middle, and some simple tweaks you can make to ensure your French toast turns out perfectly cooked and crispy on the outside while remaining light and custardy in the center.
Why is My French Toast Wet?
Here are some of the most common culprits for wet, soggy French toast:
Bread is Too Thick
Thick slices of bread will take longer to cook through to the middle. Meanwhile, the exterior will overcook and dry out before the inside is done. For evenly cooked French toast, select thinner sliced bread. Brioche and challah breads are ideal choices as they are lightly sweetened and have a tender, airy texture that readily soaks up the egg mixture. Avoid thick slices from dense artisan loaves or breads with add-ins like nuts and dried fruit.
Batter is Too Thin
The batter or custard soaked into the bread provides structure, flavor, and helps the French toast cook up light and tender instead of wet. If the batter is too thin and watery, it won’t properly set the eggs around the bread before the exterior overbrowns. Use a ratio of approximately 2 large eggs whisked with 1/2 cup milk per 4 slices of bread. You can play with adding a touch more milk for very thick breads, or an extra egg yolk to enrich the custard. But don’t over-thin the mixture.
Not Soaking the Bread Long Enough
For the custard to fully penetrate and set the interior crumb of the bread, it needs ample time to soak in. Don’t rush this step! Let the bread soak in the egg mixture for at least 5 minutes per side, up to overnight in the fridge. Gently press or weigh down the slices to help them evenly soak up the liquid.
Not Cooking at a Low Enough Temperature
High heat will burn the exterior of the toast before the inside cooks through. Cook your French toast over medium-low to medium heat. The toast should sizzle gently and cook through gradually. Be patient and let it cook on the first side for at least 4-5 minutes. Flip carefully to prevent tearing.
Using Stale Bread
While very fresh bread isn’t ideal for French toast, day old bread that’s slightly stale makes the best base. The bread dries out a bit so it can readily soak up the batter. Very stale or dried out old bread won’t properly absorb the liquid. The result is wet, soggy centers with dry edges. Use bread that’s no more than 2-3 days old.
Not Frying in Enough Butter or Oil
Greasing the pan well creates a crispy cooked exterior to contrast the custardy interior. Use at least 1-2 Tbsp butter or oil per slice of French toast. The fat helps the bread cook up evenly. Skimping on the butter means the bread is more likely to soak up batter unevenly and turn out undercooked in the middle.
Flipping Too Frequently
Resist the urge to move the toast around too much during cooking. Let it set and brown well on one side before flipping over. Constant flipping can lead to uneven cooking, so the inside doesn’t get a chance to fully cook through before the outside dries out.
How to Fix Soggy French Toast
Luckily, it’s easy to tweak your technique to get perfect French toast every time. Here are some fixes to troubleshoot wet, soggy French toast:
Use Thinner Sliced Bread
Switch to lighter breads cut in thin, uniform slices around 1/2-inch thick. Brioche, challah, or soft sandwich breads work well.
Make a Well-Balanced Custard
Whisk together 2 eggs per 4 slices of bread with about 1/2 cup milk, plus a dash of vanilla and cinnamon.
Soak the Bread Thoroughly
Let it sit at least 5 minutes per side to fully saturate.
Fry at a Lower Temperature
Use medium-low to medium heat to cook low and slow.
Use Fresher Bread
Pick bread that’s no more than 2-3 days old.
Increase the Fat for Frying
Use at least 1-2 Tbsp butter or oil per slice.
Don’t Flip Too Much
Cook 4-5 minutes per side before flipping.
Tips for Perfect French Toast
Follow these tips for foolproof French toast with a crispy exterior and a warm, tender, never soggy interior:
Choose the Right Bread
Pick a lighter, thin-sliced loaf like brioche or challah. Day-old bread works best.
Make a Well-Balanced Custard
Whisk together 2 eggs per 4 slices with about 1/2 cup milk and a dash of vanilla and cinnamon.
Soak Thoroughly Before Cooking
Let the bread soak in the custard for at least 5 minutes per side. Gently press or weight it down to help it absorb.
Heat the Pan Well Before Cooking
Preheat over medium-low heat. Add enough butter or oil to coat the pan well before adding the batter-soaked bread.
Don’t Crowd the Pan
Cook just 2-3 slices at a time so they brown evenly.
Cook Primarily on the First Side
Let the toast cook undisturbed for at least 4-5 minutes on the first side before flipping.
Resist Pressing Down While Cooking
Let the toast cook gently on its own; pressing squeezes out the custard.
Test for Doneness Carefully
Peek at the middle to check it’s cooked through without tearing into it.
Keep French Toast Warm in the Oven
Place cooked slices on a wire rack set over a baking sheet in a low oven while you finish cooking the remaining slices.
What to Serve with French Toast
French toast tastes fantastic on its own, but it also pairs well with various breakfast accompaniments:
Fresh Fruit
Topped with fresh berries, bananas, or sliced peaches
Warm Maple Syrup
The classic partner, add only once French toast is cooked
Whipped Cream and Powdered Sugar
Dust with powdered sugar and dollop on sweet whipped cream
Sweet Vanilla Cream Cheese
Schmear on a layer of tangy-sweet cream cheese
Sliced Almonds and Honey
Crunchy toasted almonds with a drizzle of honey
Sliced Strawberries and Nutella
Fresh strawberry slices with chocolate-hazelnut spread
Caramelized Bananas
Sautéed bananas in butter, brown sugar, and cinnamon
Warm Chocolate Hazelnut Spread
Melted Nutella or other chocolate spread
French Toast Casserole
Making French toast into a casserole is an easyway to serve a crowd. Here is a basic recipe:
Ingredients
- 1 loaf day old bread, cut into 1-inch cubes (about 8 cups)
- 8 large eggs
- 2 cups milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- Butter or oil for preparing baking dish
- Powdered sugar, maple syrup, whipped cream, or fruit for serving
Steps
- Lightly grease a 9×13-inch baking dish with butter or oil. Scatter the cubed bread in an even layer.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended.
- Pour the egg mixture evenly over the bread. Use a spatula to gently press on the bread, helping it soak up the custard.
- Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- When ready to bake, preheat oven to 375°F.
- Bake the casserole uncovered for 40-45 minutes until puffed and lightly golden on top.
- Let cool for 5-10 minutes before cutting into servings. Dust with powdered sugar, drizzle with maple syrup, or top with fresh fruit.
Conclusion
Perfect French toast means a crispy browned exterior with a lightly custardy, never soggy middle. To avoid wet French toast, start with thinner sliced, day-old bread, soak thoroughly in a well-balanced egg-milk batter, fry slowly in plenty of butter, and avoid flipping too much. With the right techniques and ingredients, you can enjoy flawless French toast for breakfast, brunch, or anytime. Serve plain, with fruit and syrup, or creative flavor combinations for a comforting, crowd-pleasing treat.