A trained chef has shared a simpler way to cook French toast that avoids the common problems of burning or sogginess. Kristin Hoffman, known online as Baker Betty, recommends using the oven instead of frying.
Why the oven works better
Frying French toast on the stove can be awkward because the hot oil tends to cook the outside of the bread too quickly, leaving it unevenly cooked. The bread often burns before the egg inside has fully cooked, resulting in a charred exterior and a raw, soggy interior.
Using the oven gently heats the bread, cooking every piece evenly and making it crispier. It is also hands-free, allowing you to relax while the breakfast cooks.
How to make crispy French toast
You will need two large eggs, 120ml of whole milk, eight slices of brioche bread, and half a teaspoon of vanilla extract. Toppings can include strawberries, blueberries, cinnamon, Greek yoghurt, or maple syrup.
Place a rack in the middle of the oven and preheat to 230°C (210°C fan/Gas Mark 8). Put a baking sheet in the oven to heat for 20 minutes, which prevents sticking and gives the underside a crisp surface.
Whisk the eggs, milk, and vanilla in a shallow dish. Remove the hot sheet, add a small amount of oil, and spread it over the surface. Dip each bread slice in the mixture, coating both sides, and place on the sheet. You should hear sizzling.
Return the sheet to the oven and cook for five to eight minutes, checking after five minutes to avoid burning. The toast is ready when golden brown and crisp. Serve immediately.
