Should you cook French toast in butter or oil?

As you cook the French toast, bits of that nutty brown-butter flavor slowly develop — much slower than they would if you cooked with just butter alone — so the the French toast has time to cook evenly without burning. A neutral oil, like canola, is the way to go since it won’t disrupt the flavor of the butter.

How do you make French toast not soggy?

Whisk together milk, eggs, sugar, cinnamon, butter, and vanilla in a large bowl until well blended. Transfer the mixture to a large baking dish. Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet, so it doesn’t get soggy.

Can you use vegetable oil instead of butter for French toast?

Butter/Oil: You can use butter or any vegetable oil to fry the French toast. In this recipe, I used coconut oil and I loved the taste and smell even better.

What do you use to grease a pan for French toast?

Give the pan a light coating of neutral oil and butter. This will help prevent the butter from burning. And make sure to wipe out the pan after every batch, then use a fresh combination of neutral oil and butter. Otherwise, the butter will burn and little black bits will stick to the next batch of French toast.

How do you know when French toast is done?

Cook the French toast: While the bread is soaking, add 1 tablespoon of butter to the pan. Flip the French toast: After a few minutes, peek under a slice of bread to see if the French toast has turned golden and browned.

How do you make French toast not taste eggy?

A basic rule of thumb is about a quarter cup of milk and one egg per two-slice serving—and if you really want to avoid that “scrambled” taste, use only the yolks of some or all of the eggs. (It’s sulfur compounds in the whites that give eggs their unique “egg” taste.)

How hot should pan be for French toast?

The ideal temperature for cooking French toast on a griddle is around 350 degrees Fahrenheit. This is a medium-high temperature and allows your French toast to cook through and go golden brown without burning on the outside.

Why is my French toast sticking to the pan?

Cook three to four minutes per side over medium heat. 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. Otherwise, the butter will burn and little black bits will stick to the next batch of French toast.

Is French toast supposed to be crispy?

The ideal French toast is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy. It has a rich, custard flavor (without being too eggy), and is usually sweetened with sugar and garnished with maple or fruit syrup, fresh fruit, and butter — but it can be served savory as well.

Should you soak French toast?

The bread has to soak in the egg mixture; you want it to penetrate the bread for a soft, custardy center. This requires some firm yet gentle pressure—and let the bread soak for at least 15-20 minutes. French toast is not a steak—you don’t want to scorch the surface.