Clean Eating Blueberry French Toast Casserole Recipe (2024)

FAQs

Why is my French toast casserole soggy? ›

It could be because of the bread you used. If the bread you start with is too soft (such as white sandwich bread), it won't absorb all of the wonderful custard that it should, and it might end up soggy. If you find yourself with a soggy casserole, for whatever reason, try baking it a bit longer until it firms up some.

Use day-old bread (or slightly stale) for the best results. It's sturdier and won't crumble or fall apart in the custard or while cooking. French, Italian, brioche, or challah bread are all fantastic choices!

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices.

Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.

Given how much bread absorbs egg, you probably want to cook French toast in a non-stick pan. Standard pans might give you the chance to develop a more flavorful color during cooking, but spending 10 minutes scrubbing off egg glued to a pan isn't fun.

Griddle or bake it

This allows you to sear the French toast without burning it, while ensuring it's fully cooked in the center. "You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says.

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Egg Yolks. That's right, we're using the yolks only. Egg whites are responsible for the sulfurous, “eggy” flavor that sometimes overpowers French toast. I learned this tip from America's Test Kitchen, and it's true!

Why is my French toast not working? ›

Because you're cooking it with the Heat on too high. Pancakes should be done on medium-high heat, about 375. French toast needs to be set much lower, like eggs, about 325. This allows for the heat to penetrate through the thickness of the bread and cook the egg mixture all the way throug...

Attempting to use fresh, soft slices of bread may result in your toast falling apart before it even reaches the plate. One will find that this fancy bread is made even better with various toppings.

Aim for medium-low heat so that the inside can cook and the outside will still get golden-brown and nicely caramelized. Follow this tip: Heat your griddle or frying pan to medium-low before cooking the French toast so it's perfectly cooked on both the outside and inside.