Should You Toast the Bread Before Making French Toast?

French toast has one job: be crisp at the edges, custardy in the middle, and smugly capable of holding syrup without turning into breakfast soup.
The internet’s big debateshould you toast the bread first?sounds small, but it’s basically the difference between “brunch hero” and
“why is this wet?” The good news: there’s a real, practical answer. The better news: it doesn’t require a culinary degree or a fresh tattoo that says
custard.

Here’s the truth in one sentence: Toast (or dry) the bread only when the bread is too fresh, too soft, or too thin to survive the soak.
If your bread is already day-old or sturdy, pre-toasting is optional and sometimes unnecessary. The best French toast comes from bread that can absorb
custard without collapsingwhether that sturdiness comes from time, thickness, or a quick dry-out step.

Why Bread Prep Matters: French Toast Is a Texture Game

French toast is essentially a controlled rehydration project. You’re taking bread and asking it to drink a flavorful egg-and-dairy mixture (custard),
then frying it until the outside browns while the inside sets. If the bread absorbs too much too fast, it can go soggy. If it doesn’t absorb enough,
you get a dry interior with a sad, eggy coating. The “toast first?” question is really a question about moisture management.

Stale vs. Dry: Not Always the Same Thing

Many trusted recipes and test kitchens recommend slightly stale, day-old bread because it holds its structure better and soaks up
custard more reliably than fresh-from-the-bag slices. Several publications also point out that if your bread is fresh, you can mimic that advantage by
lightly toasting or drying it in the oven first. The goal is a slice that’s sturdy enough to handle custard without
turning into paste.

Drying the bread (even briefly) helps in two ways:

• Structure: It firms up the crumb so the slice doesn’t tear when dipped or flipped.
• Absorption control: It slows how fast the bread gulps custard, encouraging a more even soak instead of a puddle-and-collapse situation.

So… Should You Toast It? A Simple Decision Guide

Use this quick rule-of-thumb before you touch a whisk:

Yes, toast (or oven-dry) the bread if:

• You’re using very fresh, ultra-soft sandwich bread that dents when you look at it.
• Your slices are thin (under about 3/4 inch) and tend to fold or tear.
• You want maximum crispness without overcooking the inside.
• You’re making a baked French toast casserole and need bread that won’t dissolve into custardy mush.

No, you usually don’t need to toast first if:

• Your bread is day-old (or just feels a little firm/dry at the surface).
• You’re using thick-cut bread like brioche, challah, or a sturdy white loaf cut 3/4 to 1 inch thick.
• You’re doing a quick dip style French toast (seconds per side) instead of a long soak.

Multiple reputable recipe sources explicitly recommend stale or day-old bread, and also note that fresh bread can be improved by lightly toasting or drying first.

Toasting vs. Oven-Drying: What’s the Difference?

“Toasting” can mean two different things in home kitchens:

• Pop-up toaster toast: Faster, browns the surface, can make the exterior crisp but risks a tough shell if overdone.
• Low-oven drying: More gentle, dries the slice through without aggressive browning, great for very fresh bread.

The low-oven method (my favorite for fresh bread)

A well-known approach is to place bread slices on a rack and warm them in a low oven briefly until they feel drier and lightly toasted.
This creates “custard-ready” bread without turning it into a crouton cosplay.

1. Set a wire rack on a sheet pan.
2. Warm the bread in a low oven just until it feels drier and slightly firm (lightly toasted, not deeply browned).
3. Cool a minute, then dip as usual.

Why not toast it dark? Because deeply browned bread can form a crust that resists custard penetration, pushing you toward “wet outside, dry inside” territory.
Better Homes & Gardens also warns that bread needs to be sturdy, but not “too lightly toasted” eitherso aim for the middle: dry and resilient, not brittle.

The Best Bread for French Toast (And Why It Changes the Toasting Answer)

Bread choice can make the toasting question disappear. Many guides recommend rich, thick breads like brioche or challah,
plus sturdier loaves like sourdough depending on the texture you want. Thick slices matter because they create room for a custardy center.

Great choices (usually no pre-toasting needed if thick-cut)

• Brioche: Rich, tender, dessert-leaning. Thick slices hold up well.
• Challah: Eggy and sturdy with a plush crumbvery forgiving.
• Sturdy white loaf / “Texas toast” style slices: Classic diner vibes, easy to brown evenly.
• Sourdough: More chew and tang; benefits from a slightly longer soak depending on thickness.

Trickier choices (pre-toasting helps)

• Very soft sandwich bread: Can tear or go gummy unless dried first.
• Thin slices of anything: They saturate quickly and overcook easily.
• Super airy breads: They drink custard like they’re training for a marathon.

Some recipe writers argue that stale bread is “nice but not required,” especially for quick-dip methods, while others emphasize sturdier bread and longer soaks.
The throughline: your bread must match your soaking style.

Custard Basics: If Your Mix Is Off, Toasting Won’t Save You

Before you blame the bread, check the custard. If your French toast is consistently soggy, many sources point to either too much liquid,
too much soaking, or not enough cooking time. If it’s dry inside, you might be under-soaking, overcooking, or using bread
that’s too thick for your dipping time.

What “balanced custard” looks like

• Eggs: Provide structure. Too much egg without enough dairy can taste “omelet-adjacent.”
• Dairy (milk/cream/half-and-half): Adds tenderness and richness. Too much can make the center slow to set.
• Flavorings: Vanilla, cinnamon, nutmeg, a pinch of salt, and sweetener (optional) are common.

Different reputable recipes use different ratios (and that’s fine), but they consistently emphasize controlling sogginess by managing liquid and soak time.

Soak Time: The Real Lever Most People Ignore

Soak time should change based on bread thickness and sturdiness:

Quick dip (best for fresh bread or thinner slices)

• Dip briefly so the outside is coated and the bread doesn’t collapse.
• Works well when you didn’t plan ahead and you’re trying to avoid sog.

Longer soak (best for thick, sturdy bread)

• Some recipes encourage a longer soak for thick slicesbut only if the bread can handle it.
• Sturdy, thick-cut bread prevents the “disintegrated mess” problem.

Bon Appétit’s approach famously leans into a more bread-pudding-like direction with thick bread and extended soakingsomething you can’t pull off with
flimsy slices.

How to Avoid Soggy French Toast (Without Becoming a Morning Person)

1) Pick thickness on purpose

If you want that custardy middle, go thicker (around 3/4 to 1 inch). If your bread is thin, treat it gently: quick dip, medium heat, and consider a brief toast/dry step.

2) Dry fresh bread, don’t incinerate it

If your bread is very fresh, a brief low-oven dry or light toast firms it up so it won’t turn to mush when dipped.

3) Preheat the pan properly

A pan that’s not hot enough invites the custard to seep out before the exterior sets. A pan that’s too hot browns the outside before the inside cooks.
Medium heat is your friend; patience is your friend’s slightly more responsible sibling.

4) Cook through (and use the oven if you’re making a crowd)

If you’re cooking multiple batches, keep finished slices warm in a low oven on a rack so they stay crisp. This also helps set the center without over-browning.
(Restaurants do this all the time. They also have dishwashers. We can’t have everything.)

The Best Answer: Toasting Is a Tool, Not a Rule

Here’s the most accurate, least clickbait answer: you don’t have to toast bread before making French toast, but it’s a smart move when your bread is
fresh, soft, or thin. Day-old or naturally sturdy bread often needs no help. And if you want the most consistent results, gentle oven-drying gives you
the benefit of “stale-like” performance without waiting around for bread to age like it’s in a dramatic movie montage.

A practical “do this every time” method

1. Slice thick: 3/4 to 1 inch is ideal for most breads.
2. If bread is very fresh: dry it briefly on a rack in a low oven or give it a light toast (aim for dry/firm, not crunchy).
3. Mix custard: eggs + dairy + flavorings + pinch of salt.
4. Dip based on bread: quick for soft bread; longer for sturdy thick bread.
5. Cook medium heat: golden outside, set inside.

FAQ: Quick Answers to Common French Toast Bread Questions

Is stale bread always better than fresh bread for French toast?

Many reputable recipes prefer stale/day-old bread for structure and absorption, but fresh bread can workespecially if you dry or lightly toast it first.

Does toasting make French toast crispier?

It can. Drying the bread helps it hold shape and can encourage a crisper finish, but crispness still depends heavily on pan heat, fat (butter/oil), and cook time.

What if my French toast is soggy in the middle?

Common culprits include too much liquid in the custard, over-soaking, or undercooking. Slightly stale or lightly toasted bread can help, but you may also need longer cooking
at gentler heat so the center sets.

My (Very Scientific) French Toast Experiences: A 500-Word Reality Check

I used to think pre-toasting bread for French toast was one of those “fancy people tricks,” like owning matching wine glasses or knowing what a shallot is without Googling it.
Then I had a Saturday morning incident involving fresh sandwich bread, an overconfident dunk, and a pan full of what can only be described as “egg soup with intentions.”
The bread didn’t just fall apartit emotionally gave up.

So I started experimenting the way any responsible adult does: by making the same breakfast repeatedly until I could predict the outcome like a breakfast meteorologist.
First test: fresh, pillowy grocery-store white bread. I dipped it like I was in a diner commercial. Disaster. The outside browned, the inside stayed wet, and the slice sagged
in the spatula like it was fainting at the sight of syrup.

Second test: same bread, but I gave the slices a quick dry-out stepjust enough heat to make them feel firmer and less like edible clouds. Suddenly the bread behaved.
It soaked more evenly, flipped without tearing, and cooked into something that felt intentional. The flavor didn’t change much (it’s still bread doing bread things),
but the texture improved in a way you can’t un-know. It was like upgrading from “meh” headphones to good ones: you didn’t realize what you were missing until you heard it.

Then came the “sturdy bread era.” I tried thick-cut brioche and challah and immediately understood why brunch restaurants act so confident. Thick, rich bread is basically a
French toast cheat code. Even without pre-toasting, the slices held their shape and took on custard without turning gummy. I could dip longer without fear, which meant
more custardy centersexactly the kind of luxurious bite that makes you briefly consider buying cloth napkins.

But the funniest surprise was sourdough. I expected it to be “too grown-up,” like ordering black coffee on purpose. Instead, it made a bold, tangy French toast that played
ridiculously well with maple syrup and berries. With sourdough, I learned to adjust soak time: too quick and it stays bready; too long and it can get heavy. Once I dialed it
in, it became my “I want French toast but not dessert” optionperfect when you want a breakfast that feels both comforting and mildly responsible.

Here’s my real-world takeaway: pre-toasting isn’t a moral requirement. It’s a rescue plan for fresh or flimsy bread and a consistency booster when you want predictable results.
If you’ve got thick, slightly stale bread, you can skip it. If you’re working with super fresh slices and you want to avoid the soggy middle, dry the bread a bit first.
Your spatula (and your dignity) will thank you.

Conclusion

Should you toast the bread before making French toast? Sometimes. If your bread is fresh, soft, or thin, a light toast or gentle oven-dry helps it stand up to
custard and cook into that ideal crisp-outside, custardy-inside texture. If your bread is thick and slightly stale, you can usually skip the pre-toast and still get restaurant-worthy
results. The best French toast isn’t about rigid rulesit’s about matching your bread, soak, and heat so the slice stays sturdy, flavorful, and gloriously non-soggy.