Berry chocolate 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.

Quite simply, Texas French toast is exactly what it sounds like, French toast that has been made using the extra thick slices endemic to Texas toast. Since the cut of bread is so thick, it allows for greater absorption of the egg and cream mixture and longer frying times.

Your French bread will be perfectly delicious if you decide to just skip over the vanilla and continue making your French toast as-is. However, if you'd like to incorporate a little more flavor into the dish, you can try replacing the vanilla with a substitute like maple syrup, bourbon, or almond extract.

Three eggs bind the batter together and give it a rich texture. Sugar: A tablespoon of white sugar lends welcome sweetness to this decadent breakfast recipe. Vanilla: A teaspoon of vanilla extract adds complexity and takes the flavor up a notch. Cinnamon: Ground cinnamon lends coziness and warmth. .

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 it's best if you can soak the bread in the french toast batter overnight however, if this cannot be done I suggest leaving it soak for a minimum of 30 minutes to 1 hour. As we want that custard like middle, cut very thick slices of bread.

The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] 'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré 'golden bread' in Canada.

The British call french toast “eggy bread," “gypsy bread" or “french-fried bread." And sometimes they serve it with ketchup. The people of New Zealand prefer their french toast served with bananas, bacon and maple syrup.

Use brioche or challah. These egg-based breads have a high butter content, meaning their crumb is tender and rich but light. In other words, they're an ideal foundation for super decadent yet airy French toast.

Season Your French Toast Batter

Milk and eggs are the only essentials required for the custard base—but it's how you season the mixture that will give your French toast a distinctive flavor. A pinch of cinnamon and some vanilla extract are standard upgrades—and a little sugar never hurts either.

Can you use almond extract instead of vanilla for French toast? ›

Extracts: we're using both vanilla extract and almond extract for a unique, wonderful flavor. The almond extract really takes it to the next level. Cinnamon: you'll just need a bit of cinnamon to perfect spice the french toast.

While cinnamon is a common ingredient used to flavor French toast, it is not a requirement. The basic ingredients for French toast are eggs and milk, which create a custard-like mixture to soak the bread. The bread slices are then cooked until golden on a griddle or frying pan.

Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.

Add A Starch

Even if you're a beginner cook, you probably know that adding a starch can help transform liquidy dishes into creamy delights. Cornstarch and flour are two popular options, but don't you dare add them directly to your casserole. Instead, make a slurry.

This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue.