How do I get a nice crust on french toast? I love when the toast has a little crunch but is slightly moist within. Mine is yummy but tends to be soggier than the best I've had at restaurants. I've tried tweaking the recipe, cooking at higher heat, using more butter, different kinds of pans, but to no avail.
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Try soaking your bread for less time in the egg mixture. A quick dip to cover both sides should do it! You might also try adding another egg to your mix to make it less liquidy.
Readers, what's your secret to perfect french toast?
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