Yeah, this is pretty soggy if you make it with all that liquid. I was darn upset the first time I made it and it turned out to be a soggy mess. But it had a great flavor so I made some changes. I've been making this recipe, with alterations, for almost 4 years now and it really is scrumtious if you cut back on the eggs and liquids. I use 6 eggs and 1 cup of milk and 1 cup of half and half. I also add some fresh grated nutmeg (love that stuff!). I also increased the bake time to an hour. Some reviewers use 2 cups of half and half and I can see that working, too. Now using these alterations still keep it custardy, but definitely nowhere near as soggy as the original. I usually let it set for a few minutes before cutting into it. If you want it to be more like griddled french toast with crispy outsides, you will need to either reduce the liquids way more, or figure out another way to adapt this recipe.
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Yeah, this is pretty soggy if you make it with all that liquid. I was darn upset the first...