Use Stale or Toasted Bread
– Stale or toasted bread absorbs the custard better without turning mushy.
Balance the Ratio
– Ensure the ratio of bread to liquid is balanced. Typically, 2-3 cups of milk or cream to 6 cups of bread is ideal.
Don’t Overmix the Custard
– Mix the custard ingredients gently to avoid breaking down the bread too much.
Let the Bread Soak Properly
– Allow the bread to soak in the custard for 10-15 minutes before baking, ensuring it’s absorbed without oversaturation.
Bake at the Right Temperature
– Bake at 350°F (175°C) for the correct amount of time, usually 45-60 minutes, until the custard is set but still slightly jiggly in the center.
Avoid Overbaking
– Overbaking can cause the custard to break down, making it mushy, so keep an eye on it as it bakes.