French Toast Casserole (Oven Recipe) - Recipes That Crock! (2024)

FAQs

How do you keep French toast casserole from getting soggy? ›

If you find yourself with a soggy casserole, for whatever reason, try baking it a bit longer until it firms up some. What's the best bread to use for baked French toast? A loaf of crusty sourdough or French bread makes the best bread for French bread.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep; the custard will start cooking as soon as it hits the pan. Give the pan a light coating of neutral oil and butter.

Why does my French toast come out soggy in the middle? In addition to cooking method, you need to make sure you are using the right bread. If you use fresh bread it will be soggy. If you use bread that is dried out sone then it absorbs the liquid better.

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.

A French Oven is a more modern version of the Dutch Oven made in France from enamelled cast iron. A Casserole dish is a shallower dish, designed for slow cooking or baking in the oven.

The binder, a liquid that holds the other ingredients together. – Fat-free milk, broth, fruit juice, soup, eggs, or a thickened Béchamel/White sauce.

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.

We use whole milk because the higher fat content makes the French toast nice and creamy, but you can substitute heavy cream, almond milk, or even coconut milk. The flavors will change a little, but the end result will still be delicious!

Cooking it low and slow lets the bread soak up even more flavor. Stuffed French Toast: Chocolate, fruit, cream cheese or savory ingredients can all be stuffed inside French toast for extra flavor.

Why does my French toast taste weird? ›

Nail the Egg-to-Milk Ratio

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.

Covering the dish with aluminum foil for the first part of the bake time helps the casserole heat through to the center without drying out on top. Remove the foil for the last half of the bake time so that the top can crisp up.

The best way to bake a casserole can depend on the specific recipe you are using, but generally speaking, covering the casserole with foil for part of the cooking time can help the food cook evenly and prevent it from drying out.

Pre-cook the veggies. Veggies are naturally watery. As they cook, they release that moisture. If they only cook in the casserole, all that extra moisture will also be IN your casserole.