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04-23-2014 01:49 AM
I love french toast, but every time I make it, it is soggy. Today I tried it in a panera press---same result. Any suggestions?
04-23-2014 01:50 AM
I've never had soggy french toast ..... perhaps you aren't cooking it long enough so the inside is cooked?
04-23-2014 01:52 AM
Your pan needs to be hotter.
04-23-2014 01:58 AM
I agree about the hotter pan. I use an electric frypan.
04-23-2014 01:59 AM
04-23-2014 03:33 AM
The only time mine is ever soggy is when I dip.it too long in the egg mixture. If just quickly dunk in both sides, it comes out fine.
04-23-2014 04:11 AM
Hot pan and mixture of part oil part butter to fry in
04-23-2014 07:47 AM
On 4/22/2014 Helen47 said: Brown both sides in butter in pan...finish cooking a few minutes in oven on a slotted grate over a cookie sheet. Cooks thoroughly, fluffy and tender every time. I always leave my bread out uncovered over night for firmness. Texas toast or any firm bread works well. Good luck!
ITA leaving the bread out and you need a challah or broche type of bread with thicker slices
04-23-2014 08:41 AM
Usually do stove top (as opposed to oven), and I start it by cooking on low & covered (to cook the inside), flip; flip again, and then I turn up the heat and uncover to crisp the outside, one more flip.
04-23-2014 09:15 AM
On 4/23/2014 jackthebear said:On 4/22/2014 Helen47 said: Brown both sides in butter in pan...finish cooking a few minutes in oven on a slotted grate over a cookie sheet. Cooks thoroughly, fluffy and tender every time. I always leave my bread out uncovered over night for firmness. Texas toast or any firm bread works well. Good luck!ITA leaving the bread out and you need a challah or broche type of bread with thicker slices
Challah makes the best French toast. I put mine into the oven at 400 degrees for 3 or 4 minutes before I put it into the egg mixture.
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