Soggy French toast sticks can be a common issue, and there are several reasons why this might be happening:
Soaking time: If you soak the bread too long in the egg mixture before cooking, it can become oversaturated and soggy. Try to limit the soaking time, typically around 15-20 seconds per side should be sufficient.
Bread type: The type of bread you use can make a difference. Stale or dry bread tends to absorb the egg mixture better, while fresh and soft bread might become too soggy. Try using slightly stale bread or thicker slices that can hold up better during cooking.
Egg mixture ratio: The egg mixture should be adequately balanced with eggs, milk (or cream), and any desired flavorings (e.g., vanilla extract, cinnamon). Using too much milk or too little egg can lead to sogginess. Aim for a well-mixed and slightly thickened egg mixture.
Cooking temperature: Cooking the French toast sticks at too low a temperature or for too long can cause them to become soggy. The heat should be medium-high, allowing the outside to cook quickly while keeping the inside moist.
Draining excess mixture: Before placing the soaked bread in the pan, gently shake off any excess egg mixture to avoid overwhelming the bread with liquid.
Overcrowding the pan: If you cook too many French toast sticks in the pan at once, the steam released during cooking can make them soggy. Cook them in batches, leaving enough space between each stick.
Proper cooking time: Cook the French toast sticks until they are golden brown on both sides. If they are undercooked, they may end up being soggy.
Drying after cooking: Once cooked, place the French toast sticks on a wire rack for a few moments to allow any excess moisture to evaporate.
By paying attention to these factors and making some adjustments, you should be able to achieve crispy and delicious French toast sticks without the sogginess. Experiment with different techniques until you find the perfect balance for your desired outcome.