Why doesn't my French toast get crispy?

Don't overcrowd the pan —cook in batches if necessary to ensure each slice has enough room to breathe and crisp up properly. Time and Temperature: Medium-low heat is ideal. It cooks the toast slowly, making the inside custard-like while the outside crisps up without burning.

What is the trick to French toast?

Use higher fat milk; follow the milk to egg ratio provided in the recipe; use thick slices of bread and soak on both sides until well saturated; use a large enough pan and preheat on medium heat; cook French toast in melted butter for richer flavor, but keep an eye on the butter and heat level so as not to over-brown ...

How to make toast crunchy?

A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture. Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side.

Why is restaurant French toast so much better?

A key component in a French toast recipe is the custard, which is made of eggs and milk. Restaurants will likely use whole-fat milk in this custard, which gives the French toast a rich consistency . A restaurant may even opt to add a small amount of cream to the custard, but this can oversaturate fresh bread.

Should French toast have more eggs or milk?

As a general rule, you want one egg for every one to two slices of bread, and a generous splash of milk (about ¼ cup) per egg . You can use any kind of milk (skim, whole milk, etc.

Should I cook French toast in butter or oil?

Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast .

Do you cook French toast on high or medium?

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.

How do you know when French toast is done?

"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut ," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.

What happens if you soak French toast too long?

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.

Why is my French bread crust not crispy?

Don't wrap your loaf as it cools Steam escapes gradually from your freshly baked loaf – you might even hear it 'singing' as it crackles and cools. If you trap that steam – for example by wrapping the loaf – you'll create a softer crust.

Should French toast be cooked on high?

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.

Crispy Salt and Pepper French Toast Recipe on Food52 (2024)

Pan-Fry

by: aliyaleekong

October4,2010

4.5

6 Ratings

Crispy Salt and Pepper French Toast Recipe on Food52 (1)

Serves 4 to 6

Jump to Recipe

Author Notes

Savory, crispy French toast. Salty, with a heavy kick of black pepper. This was one of my favorite Sunday breakfasts growing up, the smell of the toasts frying up a scent memory that still takes me back.

This fried bread I grew up eating, called khara pao (khara means “spicy”), is South Asia’s answer to French toast, typically served with a kicked-up tomato ketchup. My family was partial to black pepper, but I’ve seen turmeric, chili powder, cayenne and even cumin added. And South Asia’s not the only one that goes the savory route. In other cultures, they do similar-style “eggy toasts”—Italy’s has mozzarella and tomato sauce, Russia’s is simple salt, egg and milk, and Hungary serves theirs with onions, tomatoes, ketchup, and even mayonnaise…

This version is so ridiculously easy to make, and requires ingredients we all usually have on hand. I’m a savory brunch person myself, and this is such a delicious alternative to the sweet version. The crispy, salty, pepper-heavy toast dipped in a cool, spicy, slightly sweet, tomato-ey ketchup is a truly heavenly combination that will quickly move into your go-to, I-have-leftover-bread-and-don’t-know-what-to-do-with-it rotation. Breakfast or even as a mid-afternoon snack—enjoy!
—aliyaleekong

Test Kitchen Notes

Aliyaleekong may have grown up eating this savory french toast, but for those of us who weren't so lucky, here's her easy recipe that might just make you turn your back on sweet french toast forever. It still pairs well with eggs and bacon, but (dare we say it?) this french toast would also make a mean Monte Cristo. - A&M —The Editors

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Crispy Salt and Pepper FrenchToast

Ingredients

For the French toast:
5 eggs
3 tablespoonshalf-and-half
1 teaspoonsalt
2 teaspoonsblack pepper
1 ¹/₂ tablespoonsgreen onions, finely chopped (optional)
1 ¹/₂ tablespoonscilantro, finely chopped (optional)
vegetable oil
butter
8 (1/2-inch) slices day-old bread*, cut on the diagonal

For the sauce:
Ketchup
Sriracha

Directions

In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro.
Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.
Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.
In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.
Serve toasts warm with a side of the spicy ketchup.
*I like to use a country or pullman loaf for this. You want it to stand up to the egg batter and not get mushy, so I always go for a day-old loaf.

Tags:

French Toast
French
Grains
Cilantro
Green Onion/Scallion
Pepper
Serves a Crowd
Pan-Fry
Spring
Summer
Fall
Winter

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Recipe by: aliyaleekong

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86 Reviews

Jessamin November 8, 2020

This is wonderful and will probably eclipse sweet toast consumption in my household. If you have sambal on hand, equal parts sambal and honey makes a lovely pepper-jelly-ish sauce to go with.

Adrienne L. December 22, 2019

Fantastic! Make sure to watch the toasting carefully, the first few slices was a little too crispy (ok, fine, blackened). Loved the use of scallions and cilantro, will use even more next time. One note, I used wheat bread which didn't turn out too well, will definitely use the white/French bread next time.

Cody E. November 21, 2018

This is a great savory version of french toast. Definitely adult! We had this for a hygge (hue-guh) with friends and family and the adults went ga-ga for it, the kids were not so thrilled... ha, ha! But I would, for sure, make this again!

Jacqueline H. December 7, 2017

In the U.K it's called eggy bread. Tried and tested favourite! It can be fancy, plain. Whatever you have to hand takes your fancy. Wonderful hangover cure too.

Karin H. November 13, 2017

Just made this with some slices of day(s)-old olive loaf - a huge success! This is going into my rotation for sure!

Isabella October 27, 2017

A great way to heat up leftovers is to use your toaster!! Both the sweet and savory versions come out hot and crispy!

Christina October 18, 2016

Does this reheat well? I made a batch last night and have some left over. And would you recommend reheating it in the oven, microwave, or in a pan on the stove? Thanks!

Threemoons July 29, 2016