Not choosing the right bread
The best bread is spongy and sturdy so that it can soak up the custard without falling apart. Avoid thin white sliced pan and hefty rustic loaves, and instead go for something like brioche or batch bread, cut into one-inch-thick slices. (TIP: We’re partial to halved croissants!)
Using anything less than whole milk
Creamy custard is the key to extraordinary French toast, so skip the skimmed milk and go for whole. If you’re on the hunt for something more decadent, double cream turns French toast into dessert!
Not whisking enough
Be sure you whisk your eggs until thoroughly combined with your dairy, salt and pepper or sugar and any spices.
Not soaking the bread long enough
If you’re using thick, spongy bread, it can soak in the custard for a good 5-10 minutes before cooking.
Cooking at too high of a heat
Aim for medium-low heat so that the inside can cook and the outside will still get golden-brown and nicely caramelised.
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