Crispier French Toast Achieved with Oven‑Hot Tray Technique

Chef Kristen Hoffman of Baker Bettie recommends baking French toast on a pre‑heated, piping‑hot tray in the oven. The method sears the bread’s bottom instantly, producing a crisp exterior while keeping the custard interior fluffy. The tray should be heated for at least 20 minutes at 230 °C (210 °C fan) before the egg‑washed brioche slices are placed on it, allowing each piece to sizzle on contact and finish cooking in five to eight minutes.

The approach aims to serve the entire batch simultaneously, avoiding sogginess that can result from traditional pan‑frying or warming in the oven.