I love to make challah French toast, but sometimes it's perfect and other times it turns out mushy. How can I prevent that infernal sogginess?
Yours gratefully, Irma
A soggy center can be caused by
one of three things: You haven't used enough eggs in the custard mixture (for six 3/4-inch-thick slices of bread, you want 3 to 4 eggs and 1 cup of milk); you've undercooked your slices; or your bread is too fresh. Assuming that you're always using the same recipe, the culprit seems to be
reason number three. French toast should be fluffy and lightbut if the bread's very fresh and moist before cooking, the interior will remain
custardy-soft. One- or two-day-old bread is a better bet. Don't let it
get completely dried out though, or
it will disintegrate.
Brioche, cinnamon-raisin bread
or a white loaf from a bakery all make delicious French toast too. In a pinch, you can use a sliced supermarket loafbut don't let the pieces stand for too long after dipping in the custard mixture or they'll fall apart. Here's the recipe I use at home.
I always have bits of bread that are too stale for sandwiches, but I hate to toss anything out. Suggestions?
Yours faithfully, Irma
My first inclination is always to make croutons. They're great for tossing with salads, topping soups and egg dishes or crushing up and sprinkling on pastas, cooked vegetables and grilled chicken, beef or fish. And you can make them from any bread. Here's my method.