![]() ![]() Brioche, challah, or a Pullman loaf are all ideal, which is why you'll see them on brunch menus so often. And make sure to pick a kind of bread that's both spongy and sturdy enough not to fall apart during cooking. ![]() The ideal thickness for a slice of French toast is 3/4" to 1" thick. If it's too thick, it will never cook to the center. If the bread is very thin, it will be too flimsy to hold together when dipped in the custard. It soaks up a custard for a creamy texture on the inside and a slightly crunchy texture on the outside. Not choosing the right bread French toast is like bread pudding. Make sure to whisk the custard until the dairy, eggs, and spices (if using) are well combined. Not mixing the custard thoroughly You don't want pieces of egg white showing up on your perfectly browned slices. ![]() As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard to be too sweet. You want the French toast to be dry on the surface with slightly crisp edges. If there's too much, the egg in the mixture won't cook, meaning wet, soggy, bread. Adding too much dairy and sugar to the custardDon't go overboard with the dairy. ![]()
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