1. USE THE BEST BREAD AND SLICE IT RIGHT
Brioche, kitke and firm white bread are your best options for soaking up the custard without it turning too soft and falling apart during cooking. Slices should be about 2 cm thick (a.k.a doorstops!).
2. DON’T DUNK IT TOO FAST
Forget about quickly soaking the bread in the custard before putting it in the pan. It needs time to absorb the egg mixture – usually 15–20 minutes – so you’ll get a decadent custardy centre.
Try: the ultimate French toast.
3. BUTTER IT UP
Give the pan a light coating of butter and a neutral oil (which stops the butter from burning). Wipe the pan clean after every batch and start with a fresh lot of butter and oil to prevent black bits from sticking to your next batch.
4. PREHEAT THE PAN
When the pan is hot enough, the custard will start cooking as soon as it hits the surface, rather than seeping and forming a “foot” at the bottom of your first slice.
Try: blueberry French toast.
5. CHECK THE TEMPERATURE AND TIMING
Too hot and you’ll burn the outside and undercook the inside; too cool and it’ll be dry and disappointing. No chance of that if you cook each slice for 3–4 minutes per side over a medium heat.