Until today, I haven't been able to whip up the perfect batch of french toast. What resulted from my former french-toast making endeavors was usually some kind of soggy piece of bread with an overly-eggy coat, burned exterior, and gag-inducing taste. Read more . Somehow, the Creme Brulee French Toast gave me a tad bit of inspiration. As I studied the flavor and texture of the delectable dessert, the following reasons for my french toast failures occurred to me: There was obviously not enough spice in the egg concoction!; I used too much of the wrong kind of dairy; I should've cooked the toast over a much lower flame, for a longer period of time!