French toast can be tricky to make without turning out soggy, but a trained chef has revealed a much easier way to ensure it turns out perfectly crispy without needing to turn on the stove at all. Kristin Hoffman, known online as Baker Betty, recommends baking French toast in the oven instead of frying it in a pan.
Why Oven-Baking Beats Frying
Traditionally, French toast is made on the hob, but this is actually the most cumbersome method, as the hot oil has a tendency to scorch the bread before the egg mixture inside has properly cooked through. Hoffman's approach involves using the oven to achieve perfectly golden and crispy French toast.
She said: "This method for perfect and easy French toast gives you a super crispy crust with a light and fluffy inside! The pan-baked method allows for all of the French toast to be complete at the same time while preventing any of the toast from getting soggy!"
Preparing French toast in a pan can prove awkward, as the oil tends to cook the exterior of the bread far too rapidly, resulting in uneven cooking. The bread often chars quickly in the hot oil, prompting most people to remove it from the pan before the interior has cooked adequately. This leaves the French toast burnt on the outside while remaining partially uncooked on the inside, producing a soggy sandwich that falls apart the moment you lift it.
How to Make Crispier French Toast
To make crispier French toast, you will need eggs, milk, vanilla extract, bread, and cooking oil, plus any preferred toppings such as strawberries, blueberries, cinnamon, Greek yoghurt, or maple syrup.
Position a rack in the centre of the oven and preheat to 230°C (210°C fan/Gas Mark 8). Place a baking sheet inside the oven and leave it to heat for 20 minutes. Preheating the sheet helps stop the toast from sticking and provides the underside of the bread with a crisp, golden finish.
Combine the eggs, milk, and vanilla extract in a shallow dish, whisking thoroughly until you achieve a smooth and evenly blended batter. When ready to cook, ensure the egg mixture and bread are at hand before withdrawing the hot baking sheet from the oven, using oven mitts for safety.
Add a modest amount of cooking oil to the hot sheet and distribute it evenly. Submerge each slice of bread into the egg mixture, coating both sides thoroughly, then arrange the coated bread onto the hot baking sheet. You should hear the bread start to sizzle as it makes contact with the hot tray. Once all slices are placed, carefully slide the tray back into the oven.
Bake the bread for five to eight minutes, checking after 5 minutes to ensure the bread isn't catching. The French toast should be a rich golden brown and delightfully crisp when ready. Carefully take the baking tray out of the oven and serve immediately. The French toast should be golden, buttery, and taste absolutely superb, while remaining considerably simpler to prepare.
