Part 6/8:
John highlights the importance of using butter in the pan, approximately 1 to 2 tablespoons per batch. When the pan is heated over medium-high heat, dip each slice of bread into the custard mixture briefly; the length of time you soak the bread can vary your result. A quick dip leads to a non-saturated texture, while a longer soak helps achieve a more custardy middle. Cook each piece for about 2 minutes per side, ensuring it achieves a beautiful golden brown color.
John encourages cooks not to fret over imperfect-looking pieces; they’ll taste just as good. Remember to regularly add butter to the pan as needed for optimal cooking.