Mui
Tasty Apprentice
Hey toast-buddies! Every time I whip up French toast, end results disappoint with sogginess. I've tried tweaking milk-to-egg ratios, adjusting cook time, even changing bread types. Nothing works. Fellow cooks, could you share insights or tips for achieving that perfect, non-soggy texture? Really hoping for some game-changing advice here.![Bread :bread: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35e.png)
![Bread :bread: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35e.png)