+ Reply to Thread
Results 1 to 6 of 6

Thread: Dealing with egg custard in french toast. With a microwave to finish.

  1. #1

    Dealing with egg custard in french toast. With a microwave to finish.

    I have a question about french tosat.

    The main problem with most french toasts are not that they are not crispy on the outside, but that they can be less then creamy on the inside. In fact some of the worst of the offenders can be almost wet on the inside.


    So my question is why can't you firm it up on the inside with the microwave either before you toast it, or maybe as a less useful option nuke it after you have browned the outside?

    This seems like a natural place for the inside heating that the MW can do.

    Just wondering what you all thought.

    -C

  2. #2
    Trusted Senior Member
    Join Date
    Oct 2010
    Location
    New England
    Posts
    2,888
    Try leaving the bread out overnight so that it will dry out and not absorb so much liquid. No more soggy middles. Or try putting it in the toaster (lightly) first. Let us know if the microwave solves the problem...

  3. #3
    Trusted Senior Member
    Join Date
    Apr 2010
    Location
    Springbrook, Ontario Canada
    Posts
    2,390
    Once mine is browned I will put a lid on it for the last few minutes. This helps the center to firm up and get cooked. the microwave will also do it in seconds. Watch your time it cooks fast.

  4. #4
    Moderator CM's Avatar
    Join Date
    May 2004
    Location
    Cape Cod, MA
    Posts
    1,323
    Blog Entries
    1
    I have used a microwave to finish up potato pancakes once they've browned. I put a group of them on a paper towel and nuke. This also helps remove excess grease.
    --CM

  5. #5
    Trusted Senior Member
    Join Date
    Apr 2010
    Location
    Springbrook, Ontario Canada
    Posts
    2,390
    I just remembered I used an oven baked recipe and the outside had wheat germ sprinkled on it to get crispy in the oven.

  6. #6
    Trusted Senior Member brigid's Avatar
    Join Date
    Mar 2008
    Location
    The Deep South
    Posts
    2,451
    Quote Originally Posted by CRCasey View Post
    I have a question about french tosat.

    The main problem with most french toasts are not that they are not crispy on the outside, but that they can be less then creamy on the inside. In fact some of the worst of the offenders can be almost wet on the inside.


    So my question is why can't you firm it up on the inside with the microwave either before you toast it, or maybe as a less useful option nuke it after you have browned the outside?

    This seems like a natural place for the inside heating that the MW can do.

    Just wondering what you all thought.

    -C
    I quickly dip the bread in the liqiud mixture. It consistently makes a good result. I fry it immediately. No problems with a soggy inside.

+ Reply to Thread

Similar Threads

  1. Peaches and Cream French Toast
    By brigid in forum Make Ahead Recipes
    Replies: 7
    Last Post: 2011-09-18, 10:02 PM
  2. Egg Beaters In Oven Baked French Toast
    By K. Slink in forum Questions? Need Help? Ask Here!
    Replies: 1
    Last Post: 2011-01-01, 01:06 PM
  3. Zwiebach Toast
    By kigi in forum Talk Baking
    Replies: 0
    Last Post: 2009-10-21, 04:38 PM
  4. microwave oven ? For custard
    By DW in forum Questions? Need Help? Ask Here!
    Replies: 0
    Last Post: 2006-08-07, 05:33 PM
  5. Recipe for Submarine French Toast?????
    By lucyakers in forum General Discussion
    Replies: 2
    Last Post: 2004-06-01, 04:45 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts