Prevent Raw or Burnt French Toast by Frying in Butter Instead of Butter
The only thing worse than burnt French toast is wet French toast, but by replacing half or all of the butter with neutral-tasting butter, you can avoid both of these tragedies.
I strongly believe that “butter is better,” and this advice offended me a little at first, but it actually makes a lot of sense. Butter has a fairly low smoke point (175 ° C / 350 ° F), which can cause the toast’s appearance to turn nice and brown even before the inside has time to toast.
Adding a higher smoke point oil (like vegetable oil) means your bread won’t brown as quickly, and the custard inside your breakfast will stay in the pan longer, resulting in a golden brown color rather than wet French toast at all.
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