How do you make your eggy (french) toast?

You probably don’t have a hot enough skillet. You may also be soaking the bread in the egg mixture to long.

like judi said, you don’t want to soak the bread in your mix, just dip it a couple times on both sides. jack the heat up on your skillet a bit too.

as far as the egg mix. I like to put a bit of milk, brown sugar, and cinnamon in it.

Heat your pan ( highest heat you can ) break eggs add milk into bowl , cut crusts off loaf and dip into mixture . Then add to hot pan sear and turn sprinkle with sugar and enjoy :)

You may be adding to much milk as well.

I add a bit of vanilla to the mixture usually. So: eggs, milk, cinnamon, touch of vanilla. I don’t cut the crusts off. I use fluffy bread like challah when possible. And quick dips are totally important. As is a skillet of the right heat.

A bit of butter, hot skillet, really good bread (I use day-old ciabatta bread), add some vanilla to the eggs and milk, real maple syrup. Mmm mmm! We had breakfast for dinner tonight, and I made french toast!

Instead of milk I have used sour cream.
Agree with the others on the hot skillet.

I use day-old challa bread, sliced thick, and I soak it over night in a mixture of eggs, heavy cream, extra egg yolks, sugar, a small amount of orange juice, and a generous amount of orange zest, with none of the (bitter) white. In this mixture I also allow to soak a quarter of a vanilla bean.

Heat the pan first, and then heat the butter in the hot, dry pan, and try to cook the toast so that the egg mixture, which is nearly a custard, and will have been completely absorbed by the bread, just sets.

You can’t eat it every day for breakfast – it’s just too rich, but as a treat it is pretty cool beans if I do say so myself.

One of the tricks of good french toast is to use stale bread. You are supposed to use french bread and it has to be a little dried out, not new and soft. When the bread is a little dry, it absorbs more of the egg mixture on the outside (not so much in the middle). Then, when you fry the egg/bread, you can cook the liquid out and it turns crusty brown.

For my egg mix, I mix on a PLATE two eggs, splash milk, a bit of salt, some cinnamon and some vanilla. mix briskly until blended. Dredge (drag) the bread through, first one side, then the other. Then fry in a medium skillet in a bit of butter.

@pdworkin I’ve made french toast similar to that, but baked as a breakfast casserole and topped with a pecan mixture. Perfect for Christmas morning or some other really special breakfast. It gets brown and crispy on top, warm and gooey in the middle, and perfect with some thick-cut bacon and sliced fruit. Not so perfect for the figure though.

Mix these in a bowl:
Egg
Vanilla
Cinnamon Sugar

Bread of Choice:
Texas Toast

Briefly dip bread in the liquid to fully immerse but do not soak. Place directly on hot griddle. 2–3 minutes each side or until desired darkness/texture.

Preferred Cooking Surface:
Hot Griddle- 350–400 degrees Fahrenheit

Garnish with Powdered(10x) Sugar and cut diagonally(triangles)

I like mine extra eggy, so after I barely dip it in the mixture and put it in the hot oily pan, I pour the egg mixture over it. That way I get crispy and eggy, both.

I agree with all who say not to soak the bread too long. I make my dip with evaporated milk, a dash of vanilla extract and a sprinkling of nutmeg or allspice instead of cinnamon.

My french toast is simple, yet much different than most: instead of making it sweet, I actually make it salty. Eggs, milk and salt, regular old sliced whole wheat bread, and no sugar. I actually thought this was the way everyone ate it until I went to a diner and was surprised to get a really sweet version of french toast.

My prerequisite is the bread needs to be French, Italian and stale before soaking in beaten eggs, then allowed to drip dry. I like fresh ground nutmeg and vanilla-not much though and real maple syrup.

Very simply, as it is the quality of the ingredients and the tlc involved which are the most important. Mix the fresh eggs in a bowl. If it’s the weekend, there will be day-old hallah bread from your nearby Jewish bakery or deli. It’s great for french toast. If you buy it fresh, wait til the next day. It’s too soft fresh.

Fry.

Little salt.

Canadian maple syrup does wonders.

Voila.

Of course, it must have salt.

I use a pie dish (so it stays shallow) and mix egg, milk, little sugar, cinnamon, cloves, ginger, nutmeg. Sometimes I’ll add a little vanilla or a splash of orange liqueur. Mix with a fork. I like using thick nutty or multigrain bread best that’s sit out overnight. I don’t soak it in the egg mixture, but just sort of swipe each slice through the mixture. Then you cook it in a hot fry pan (medium high heat) either in butter or the bit of bacon fat that’s still in there from the bacon you just fried. Sometimes I’ll make toad-in-a-hole with the french toast if folks want it extra eggy. Serve with either maple syrup or powdered sugar and lemon wedges.

I have had some really good french toast that was “soaked overnight” in its mixture, but that’s not how I typically make mine.

That’s probably the easiest recipe in the world. But I imagine you may be doing one of two things wrong.

1) Heat up the pan (I use olive oil personally). You need about a spoonful.
2) While it’s getting hot, break an egg or two into a deep plate, and stir it. No additions needed.
3) Dip the toast into the plate with a fork, and turn it over. The oil should be burning by now, you might want to turn the heat down a notch, if not, look out so it doesn’t get burnt.
4) Here’s the tricky bit: your toast should have a layer of egg all over, but not too much. Let it drip a bit before putting it in the pan. I actually wipe it on the next slice of toast so it’s a bit drier. Now throw it in the pan for about a minute, then turn over.
5) Repeat process till you run out of bread.
6) You now add sugar, salt and/or pepper, honey and/or cinnamon, jam, slices of fruit or even cheese and bacon. And of course salami (salami goes with anything). My favourite is honey. Cinnamon is ok, but maybe you put too much. You just need a tiny little bit just for the smell, not more.
7) Enjoy your meal :)

Alton Brown is my hero. His french toast is made of win

though i like to add a little vanilla and cinnamon to the recipe :)

Make sure it’s moist (obviously) but not dripping. Let it drain a bit. That’ll allow for a nicer crust—and the sooner your crust is good, the sooner you can take it off, preserving a custardy inside.

I make mine with a cinnamon sugar combo.