Bread Choice: Use thicker, sturdier bread like brioche, challah, or day-old French bread. These types absorb the egg mixture well without becoming too soggy. Egg-to-Milk Ratio: Ensure a proper balance in your egg and milk mixture. Too much milk can make the bread too wet. Don't Over-Soak: Dip the bread in the egg mixture just long enough to coat it. Over-soaking can lead to sogginess. Preheat Your Pan: Make sure your pan is at a medium to medium-high heat before adding the bread. A preheated pan cooks the outside quickly, preventing excessive absorption of the egg mixture. Cooking Time: Don’t rush the cooking process. Allow each side to cook properly to a golden brown, which helps seal in the moisture without being soggy.