How do you make French toast banana pudding?

Place a slice of French toast on a plate, then spoon as much banana pudding as you’d like on top of it. Spread the pudding out evenly, then layer slices of banana on top and sprinkle crushed Nilla Wafer pieces over it. Top with another slice of French toast, then sprinkle liberally with powdered sugar.

Why is my French toast not fluffy?

French toast goes soggy if you’ve used too thin, fresh, and flimsy a slice of bread. Other causes are too much milk in the custard, skim milk, and soaking the bread for too long. French toast will also be soggy if it’s fried at too high a heat, searing the outside and leaving the center underdone.

What is the ratio of eggs to milk for French toast?

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

Why is my French toast so eggy?

The egg whites contain sulfur compounds that result in the eggy taste. Don’t overdo it on the sugar, especially if you’ll be topping the French toast with a bunch of sweet ingredients. And, if the recipe does call for sugar, use powdered instead of granulated as it dissolves much faster.

How long should French toast soak?

The bread has to soak in the egg mixture; you want it to penetrate the bread for a soft, custardy center. This requires some firm yet gentle pressure—and let the bread soak for at least 15-20 minutes. French toast is not a steak—you don’t want to scorch the surface.

How do you make French toast not taste eggy?

3 Nail the Egg-to-Milk Ratio A basic rule of thumb is about 1/4 cup of milk and one egg per two-slice serving—and if you want to avoid that “scrambled” taste, use only the yolks of some or all of the eggs. (Sulfur compounds in the whites are what give eggs their unique “egg” taste.)

How do you make French toast without being eggy?

HOW TO MAKE FRENCH TOAST WITHOUT EGGS

  1. 1 – MAKE THE MIXTURE. Mix milk, cornstarch, cinnamon, sugar, black salt, nutritional yeast and vanilla in a shallow baking dish.
  2. 2 – DIP THE BREAD. Dip bread in egg mixture, turning to coat both sides evenly.
  3. 3 – FRY THE BREAD.
  4. 4 – ADD TOPPINGS.