Overdoing the milk or cream in your egg mixture can overwhelm the bread, making it overly wet and dense instead of fluffy.
Eggs are crucial for structure. If there aren’t enough, the custard won’t set properly, leading to a mushy texture.
Soft, thin, or pre-sliced sandwich bread absorbs too much liquid. Use sturdier bread like brioche, challah, or French bread — and preferably day-old or slightly stale.
Too short a soak means the outside might cook while the inside stays raw. Too long and it turns to mush. Aim for a balanced soak — around 10–20 minutes, depending on bread thickness.
Baking at too low a temp can prevent the custard from cooking through before the top gets browned. Try baking at 350°F (175°C) and adjust if needed.
Covering the dish with foil the entire time traps steam, which can make the toast soggy. Bake uncovered or remove the foil halfway to allow the top to crisp up.
French toast continues to set as it cools. Cutting into it too soon releases steam and moisture, making it soggier. Let it rest 10–15 minutes before serving.