French toast is a delicious breakfast dish that has been around for centuries. It’s made by soaking bread slices in a creamy, egg-based mixture, then frying them until golden brown. While this dish may seem simple, there is some debate around whether the bread should be briefly dipped in the mixture, or soaked for a longer period of time before cooking. Here is an in-depth look at the pros and cons of dipping vs. soaking French toast, so you can determine the best technique for optimal flavor and texture.
The Difference Between Dipping and Soaking
When making French toast, the first step is to prepare the egg-based mixture, known as a custard. This is usually made by whisking together eggs, milk or cream, sugar, vanilla, cinnamon, and sometimes a pinch of salt. Once this custard is ready, there are two main ways to proceed:
- Dipping: Each slice of bread is briefly dipped into the custard mixture, coating both sides. The bread is flipped to ensure it’s entirely moistened but not saturated.
- Soaking: The bread slices are placed into a shallow dish and the custard is poured over the top. The bread sits in the mixture for several minutes, even up to half an hour, to fully saturate the bread.
The main difference is the amount of time the bread spends in the custard. Dipping is quick, while soaking allows more time for the bread to become infused with the liquid ingredients.
The Benefits of Dipping
Dipping the bread leads to a lighter, more airy interior texture. Since the bread soaks up less of the custard, it doesn’t become soggy or overly dense after cooking. The toast develops a crisp exterior while maintaining softness inside. Many people prefer this mouthfeel, which is reminiscent of regular toast.
Dipping also allows the distinct flavors of the bread itself to shine through. If you use a high-quality artisan loaf or brioche, the subtle notes of the yeast and wheat aren’t masked by the custard. You can still taste them in each bite.
Additionally, dipping is quicker and requires less custard mixture. You can get by with a relatively small amount of custard, since the bread isn’t absorbing much liquid. If you’re short on ingredients or want to whip up French toast fast, dipping may be the better route.
Why Soaking is Preferred
While dipping has some advantages, many professional chefs and seasoned home cooks recommend fully soaking the bread. Here’s why:
- It allows more custard flavor to permeate the toast, leading to richer, more indulgent French toast.
- The interior achieves a soft, tender, almost custard-like consistency.
- It prevents the toast from drying out, keeping it moist from edge to edge.
- The longer soak allows ingredients like cinnamon and vanilla to infuse more deeply into the bread.
- Soaked bread is less likely to burn while cooking, since it’s thoroughly moistened.
Test kitchen experts who have extensively compared dipping versus soaking conclude that long soaking times yield French toast with superior texture and more balanced custard flavor. The extra time allows the bread to become completely saturated.
Best Soaking Times for Optimal Results
If you opt to soak your French toast, how long should you let it sit? Recommendations range from 5 minutes to upwards of half an hour. Here are some general guidelines:
- Lean artisan breads: 10-15 minutes soaking time. The sturdy crumb can handle longer soaking without getting mushy.
- Hearty homemade loaves: 15-20 minutes. The dense, chewy crumb benefits from extra time to soften and absorb custard.
- Store-bought sandwich bread: 5-10 minutes. Too long will make commercial sliced bread soggy.
- Challah or brioche: 20-30 minutes. The rich bread’s texture improves with longer soaking.
You can tweak the timing based on personal preference. If you like very soft French toast, extend the soaking. For a little more bite in each piece, cut back on the soak time.
Soaking Tips for Best Results
If you want to get the most out of the soaking method, here are some useful tips:
- Use a large, shallow dish that allows the bread to lie flat in the custard mixture. This exposes more surface area to soak evenly.
- Flip the bread halfway through soaking so both sides have a chance to absorb liquid.
- Press down gently on the bread now and then to help the custard penetrate faster.
- For thicker slices or loaves, you may need to lengthen the soak time to fully saturate the interior crumb.
- After soaking, let any excess custard drip off before transferring the bread to the frying pan.
Key Considerations When Choosing a Method
When deciding between dipping and soaking, keep these factors in mind:
- Type of bread: Lean or dense loaves need longer soaking. More delicate breads require brief dipping.
- Desired texture: For tender, moist French toast, opt for soaking. If you want it a bit firmer or crispier, dip instead.
- Flavor goals: Soaking amplifies custard notes. Dipping lets more bread character come through.
- Time constraints: Dipping is much faster. Soaking requires active time plus longer inactive rest periods.
Weigh your priorities to choose the right method for each batch of French toast you make. Taste and tweak as you go to perfect your signature style.
Conclusion
While both dipping and soaking are valid techniques for making French toast, long soaking times are favored by most cookbook authors and professional chefs. Allowing the bread to soak for 10-30 minutes enables the custard to deeply infuse into the interior crumb, resulting in balanced flavor and tender texture. Lean artisan loaves, homemade sandwich bread, challah, and brioche all benefit from extended soaking. For delicate sliced bread, a brief dip may be best to avoid sogginess. With soaking, pay close attention to timing based on the bread variety, and flip halfway for even saturation. If you want rich custard flavor, soft and moist French toast, go for the full soak. But dipping can also produce pleasing results with less time and hassle. Try out both methods to decide which gives you the ideal taste, mouthfeel, and ease of preparation for a winning French toast breakfast.