The 7 Most Common French Toast Cooking Mistakes

(BADaily) Adding too much dairy and sugar to the custard
Don’t go overboard with the milk. If there’s too much, the egg in the mixture won’t cook, meaning wet, soggy, bread. You want the French toast to be dry on the surface with slightly crisp edges. 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.

Not mixing the custard thoroughly
You don’t want pieces of egg white showing up on your perfectly browned slices. Make sure to whisk the custard until the milk, eggs, and spices are well combined.

Not choosing the right bread
French toast is like bread pudding—it soaks up a custard for a creamy texture on the inside, and a slightly crunchy texture on the outside. If the bread is too thin, it will be too flimsy to hold together when dipped in the custard. If it’s too thick, it will never cook to the center. The ideal thickness for a slice of French toast is 3/4-1-inch thick. And make sure to pick a kind of bread that’s both spongy and sturdy enough not to fall apart during cooking. Brioche or challah—or even a croissant—is ideal, which is why you see them on brunch menus so often.

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BBC America Doctor Who site! You so crazy with your Doctor Who themed food recipies!

They’ve got TARDIS pies, Sonic Screwdrivers, Radioactive Spuds(?), K-9 Dogs, Ginger Companions, Fish Fingers and Chips with Custard, and Mini Chocolate Dalek Cakes.

We’re feeling kind of knackered so we’re just going to make some tea. But the strong stuff.


Click through for the recipies.

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