Adam: *makes french toast for his wife the way she likes it* Also Adam: *eats it*

@shadowsivice1

Жыл бұрын

I was thinking about that haha She might just be off screen taking the bite

@scalpingsnake

Жыл бұрын

@@shadowsivice1 I suppose it gives people the option as he has shown 2 ways you can make it.

@floppyspud

Жыл бұрын

@@scalpingsnake yeah I dont think he was saying that he was making it for her, just showing different ways to make it.

I have always been a fan of soaking the bread overnight for the pudding texture, but it always feel like it is lacking some crunch even after adding some toasted nuts. Thank you Adam for the great method and video as always!

@Broockle

2 жыл бұрын

when do u cross the line from french toast to breadpudding tho? 😆

@khalilwilliams3176

2 жыл бұрын

Nah man that’s bread pudding 😂

@zalebplayz5478

2 жыл бұрын

PoYeah

@ailblentyn

2 жыл бұрын

@@Broockle When you bake it rather than fry it?

@Broockle

2 жыл бұрын

@@ailblentyn Fried Bread pudding..... that must have been done before lol

I have never once seen anyone try to make crispy French toast. I didn’t even know it was a thing. It’s always been direct from custard to pan for me, no crumbs or deep frying, nice and gooey. I’ll have to try this new version at some point.

@HighLordComedian

2 жыл бұрын

My mom would always use white sandwich bread with eggs, milk, cinnamon, and vanilla extract so thats the taste I've always loved. The only place I've ever seen breaded french toast would be french toast sticks, either frozen from a box or school lunches

@Andy-oe1tp

2 жыл бұрын

Agreed, crispy sounds… interesting

@AnymMusic

2 жыл бұрын

I mean remember that this IS the USA after all. Smth not deepfried is unheard of

@coralmercado8292

2 жыл бұрын

I've never done it at home, but I've gotten french toast like this at brunch places

@rb239rtr

2 жыл бұрын

French toast is meh- panko is a game changer, I made a batch a few hours ago, very nice

As someone who doesn’t like things too sweet, I like putting a little sugar/honey/syrup whatever on the top of the bread while it’s cooking then flip that onto the pan so it carmelizes directly (as opposed to putting more sugar directly in the custard).

@dmarsub

2 жыл бұрын

great tipp! most sweet recipes are way too sweet for me, so i really appreciate this. thanks

@mak5386

2 жыл бұрын

So how much per bread? Half tsp?

@whaddup5417

2 жыл бұрын

Or... just skip the extra sugar

@swimfan752

2 жыл бұрын

Kenji literally puts like 4 tbsp of sugar in his custard …. lol

@hampustornros

2 жыл бұрын

Alternatively, you could absolutely completely skip the sugar and cinnamon and top it with some sour cream, some caviar (absolutely doesn't need to be the most expensive kind) and some finely chopped red onions. I usually do this with waffles but I've also done it with french toast and I think it's really delicious.

Is crispy french toast a regional thing? I can't say i've ever seen it.

@weston.weston

2 жыл бұрын

Strange you ask, I had no idea french toast was supposed to be crunchy, I like mine soft and have always eaten it that way. I certainly learned something today.

@swimfan752

2 жыл бұрын

No it’s just niche

The nuance of the super long soak (my personal favorite) is that it bakes longer in the oven and puffs up way more. Essentially, it's a bread soufflé. The thicker the slice, the more pronounced the contrast between exterior and interior. The downside is that, like all soufflés, it has a short half-life and turns dense when it deflates and cools, making it bad for leftovers. Chef John's baked French toast video is a great primer on this if it sounds like your thing.

@paulgibson193

2 жыл бұрын

Bread Soufflé is definitely the texture I’m after with French Toast!

@dustmybroom288

2 жыл бұрын

I have never herd of making French toasts in the oven before

@OmniversalInsect

6 ай бұрын

Never thought I would hear half-life of French toast.

The best part of french toast is that if i burn it, i can just call it "brulée"

I love it when the toast is soaked through. I don't like the texture of semi-soaked French toast. I didn't realize some people liked it the other way, I guess you learn something new everyday. I tend not to like mixed textures, so that's probably why.

@laurenc.590

2 жыл бұрын

Maybe it's a Lauren thing, because I'm 100% with Lauren on this one! lol

@BlueDragon1504

2 жыл бұрын

It's always dissapointing to get French toast at a restaurant or something which ends up being dry

@genericusername3393

2 жыл бұрын

i love how creamy it gets when it's fully soaked! esp if the custard itself is really sweet

@chezmoi42

2 жыл бұрын

But, but, heterogeneity!!! I'm with you, though. I wouldn't like it toasted stiff. I love the custard interior, it's the reason I make it. I often do a savory version, too, nice for a comfort food supper, with herbed butter or whipped creamy cheese topping. It can also be turned into a weird omelet - break up into 1" pieces and soak them while you cut up an avocado to match, stir it all together, pour it into a hot buttered pan, and top with grated cheese, or bake in buttered muffin tins for a crowd. This version is a nice way to use the heels from various whole grain breads that I toss into the freezer for the purpose (though it actually works fine if they become totally dried out and live in a jar, just soak them longer).

@Rubyoreo

2 жыл бұрын

same I thought french toast being lightly sweet custardy was the whole point of the dish. Im always disappointed when the middle has no flavor.

I was just thinking to myself earlier today, "I like Ragusea's videos because they're almost always something I could see myself making." This one's no different - I can't say I've had crispy french toast in a restaurant before, but it has me intrigued. I think I'll have to give it a go!

@Ronaldo-eu1nz

2 жыл бұрын

kzread.info/dash/bejne/oXeus6mhocq7m5M.html Finally it's here,.

@mudged

2 жыл бұрын

It must be an american thing. I've literally never heard of crispy french toast.

@Turnpost2552

2 жыл бұрын

@@mudged I am American I have never heard of crispy french toast. It is not common knowledge

@cliffwood7386

2 жыл бұрын

Also American, but I wouldn't be surprised if I just hadn't seen it. America's a big place after all! It does look nice, I enjoy a crisp, buttery toast so I can't imagine the same for French toast being bad

@patricksloan439

2 жыл бұрын

This sounds really good, I'm sure it would cost a small fortune in a restaurant but regular French toast is so very disappointing!

My mom learned to make crispy French toast when she used to work as a line cook at a casino. She said that they would crush up cereal and use it as the coating, and it would come out super crunchy!

@toms.teeple6450

2 жыл бұрын

I want to try this variant with Cap'n Crunch

@TheKaiserFritz

2 жыл бұрын

@@toms.teeple6450 I think that would be great, I’ve tried it with both cornflakes & HBO and both have given me great results!

@MichaelOKC

2 жыл бұрын

@@toms.teeple6450 It's especially good with the Peanut butter Cap'n Crunch.. IMO

@toms.teeple6450

2 жыл бұрын

@@MichaelOKC Especially with some chocolate or Nutella or something like that. I was just thinking the original because of the Breakfast Club episode of Binging with Babish

"should lubricate as well as..." oh this is going to be a wild sponsor segway

@michaelschumacher5359

2 жыл бұрын

I thought the exact same thing, what is Adam searching on the Internet?

We can buy sticks of clarified butter (not browned like Ghee) in the supermarket here in Germany. It's fairly heat stable so it works great for shallow frying virtually anything and it takes forever to spoil when you keep it stored in the fridge. It's usually not much more expensive than a regular stick of butter, too. I recommend keeping some of it around in your fridge, it's quity handy for quickly frying something with buttery aroma.

@DoctorX149

2 жыл бұрын

I have never seen such a thing in the U.S., but I will keep my eye out for it! Ghee is available in the foreign foods section, but normal clarified butter is uncommon. It's a bit tricky to master clarifying butter at home without browning it.

@aeew

2 жыл бұрын

Butterschmand?

@nichcool4651

2 жыл бұрын

@@aeew nee, Butterschmalz

@festerofest4374

2 жыл бұрын

I've tried Ghee a couple of times, I think just from Trader Joe's, and while I love Indian food I found an off-putting, "stale?" aroma in it which turned me off. Maybe it is this "browning" of Ghee that disagrees with me... I was not aware of the difference. Good to know there may be other forms of clarified butter out there (in US stores?)...that I may be able to try. The concept of clarified butter for frying all sorts of things makes sense -- I've just never bothered doing it at home.

@DoctorX149

2 жыл бұрын

@@festerofest4374 I know what you mean. Ghee has an unusual scent that could be offputting. I don't notice it in the finished product, but I've noticed that if I lick a dab of raw ghee off my finger, it's not that tasty.

did not know where that ad transition was heading adam lmaoo

If you whisk the cinnamon into the eggs first, in my experience, it seems to get stuck in the beaten egg and then, when you add the milk and vanilla, it doesn't float and stays more evenly distributed throughout the custard. Not sure if it matters, but that's what I observed.

@apatterson8128

2 жыл бұрын

Good to know. Worth a shot.

@rogervanaman6739

2 жыл бұрын

Yeah, I accidently stumbled upon that the last time I made French toast. It will eventually push itself out (when I make French toast it's usually 4-5 batches), but seems to stays in solution better.

I made French Toast just a few hours ago! It was not crispy, I never try to go for "crispyness", but I'll try that next time. Elsewise, my recipe is the same as you, except I use baguette slices (I'm in France, baguette is pretty great here), and it makes for more bite-size portions. The crispyness of the baguette crust and softness of the core is what I like, with a soak for a few minutes. Since the outside crust acts like a ring holding the slices in shape, a long soak is ok, especially if I cook on low. I'll try the panko next time!

@camelopardalis84

2 жыл бұрын

_elsewise_ What a nice word. Had to look it up to make sure it existed, but I'd trusted that it did.

@jamo8154

2 жыл бұрын

sounds nice!

@XLegiitBadassX

2 жыл бұрын

“I’m in France, baguette is pretty great here”

@coralmercado8292

2 жыл бұрын

Using a baguette is a great idea!

@Chadronius

2 жыл бұрын

@@XLegiitBadassX of course, you gotta go straight to the source to get the good stuff

Made the Lauren quick dip version this morning with a quick compote and it was to die for! The effort to reward ratio is through the charts

@dm.3145

Жыл бұрын

what's a compote

@erikaw985

Жыл бұрын

@@dm.3145 Basically you cook down a bunch of fruit in water (sometimes with spices) to make a fruit sauce. Here's a quick video I just googled up. kzread.info/dash/bejne/m3WAt9xqZq6teaQ.html

My late grandmother passed down something similar to me. Basically you make a batter using Bisquik (seasoned up with cinnamon and vanilla extract) and dip/coat the bread slices in that then shallow fry them on either side in a pan with oil.

My family always soaked the bread overnight so I learnt something new today. I love it when the bread is just filled with custard but the panko seems like it would add interesting texture.

Love how you manage to get the best techniques for simple recipes

If you haven't tried it yet, I super suggest sourdough for the bread! It is my favorite ever, and you dont have to worry about it getting cushed too much(as long as you get a nice sturdy one). I like the cut sourdough from trader joes - the tang is a good balance, and the texture is just unlike any other french toast I have ever had.

I've been looking for a crispy french toast recipe for ages. FInally the secret is revealed to me. Thanks a ton Adam!

French toast is my favorite food of all time. I don’t know why, but I could ALWAYS go for a big gooey eggy slice of carbs sugar and fat. It’s just magic. Magic food. Thanks Adam, you’ve made my day.

I'll be honest, always loved french toast but I didn't know it was supposed to be a somewhat sweet thing until I was like 20. For our home it was always just a quick egg and milk mix like we'd used for scrambled eggs, dip the bread and fry it up, in fact we would just use the left over mix to make scrambled eggs to go along with it.

Love the video Adam! Small tip that seems to work for me, when I add cinnamon, I always add it directly to the eggs. This way it just seems to distribute better across the whole custard when you then add the cream. Much better than when you add it to the cream and it ends up floating up! Although this could well be placebo, but my own tests have lead me to begin following this. :)

In my house growing up we never had white bread; our all-purpose sandwich bread was challah baked in a normal rectangular loaf pan. My mom never put anything in her french toast custard except eggs and milk, and at the table we only used the "fake" syrup and it was still better than any french toast I've ever tried with white bread.

@Ronaldo-eu1nz

2 жыл бұрын

kzread.info/dash/bejne/oXeus6mhocq7m5M.html Finally it's here,.

@Turnpost2552

2 жыл бұрын

So as a kid you used to own your own house? Damn not gonna lie but thats pretty fly. Thats like meta babysitting. Please dont use fake Syrup that sht is a travesty. Seriously Aunt Jemima has been a fraud to me that was the biggest news during 2020 to me. You have one life, live true to you. Ill try the Challah baked.

@dartfamily3409

2 жыл бұрын

Im with you there! Ive tried recipes that include sugar in the custard, but its always way too sweet

@PlanisGR

2 жыл бұрын

Do you belong to the famous nationality?

@pendlera2959

Жыл бұрын

@@PlanisGR Why do you care?

Coffee creamer is a great way to add tons of flavor to your custard and it’s fun to try all the different flavors.

french toast is one of my favorite breakfast treats that ive made for years, but i have never thought of puting something on the outside for crispy factor.. thats brilliant

French toast is one of my favorite recipes! It's no surprise Adam is able to take ot way beyond anything I could think of. Although, you absolutely must try this recipe with a pinch of cloves and dried ginger to make it taste like ginger bread. It's absolutely wonderful!

@gufu21

2 жыл бұрын

Agreed. Just straight cinnamon kind hits me as one-note. But add in a little clove, ginger, and nutmeg, and it's much improved.

Indiana Bloomington! I will never forget the deep-fried French toast I had in 1981 at Jeremiah Sweeney‘s on East third. I haven’t made much effort at it, but all these years later I continue to be on a mission to replicate that, or find it in some restaurant. Surely this great video will help with inspiration and ideas. Excellent video as always Adam! Go Hoosiers!

Wooh! I was just looking for something to make for brunch! Just in time!!

How did I not know this breadcrumb process about French toast? So yum! Thanks Adam.

Was literally gonna make my first own french toast tomorrow. Thanks

In Germany there is a savory version of this. We, or at least my family, call it ''Arme Ritter'' which means poor knights in german. It is just toast, soaked in beaten eggs then fried in oil with a slice of cheese or bacon or both. We use fresh toast for this but this recipe got me thinking to try it with dried or somewhat toastet toast. Thanks for that.

@RikBouwmeester

2 жыл бұрын

I was watching this and thought "hey they attributed Dutch wentelteefjes to the French!", turns out after a quick Google this dish is from the Roman Empire. Woah!

@freddimehrcurry

2 жыл бұрын

Im from Germany too and as far as I know Arme Ritter is basically the same as french toast. Them beeing savory isn't how it's commonly known atleast where Im from.

@Franky_Sthein

2 жыл бұрын

@@freddimehrcurry Interessant. Vielleicht ist das typisch für das Ruhrgebiet. Meine Halbschwester hat das auch mal erwähnt das sie Arme Ritter als süßes Gericht kennt.

@Franky_Sthein

2 жыл бұрын

@@RikBouwmeester Might need an episode about this on Tasting History. I for one thought that french toast is just that, a french invention.

@RikBouwmeester

2 жыл бұрын

@@Franky_Sthein I'll suggest it to Max!

this seems like the best french toast recipe I've ever seen, definitely gonna give it a try

I needed this I always thought the crisp was a brûlée kinda deal and never have thought about crumbs of anything

You explained the butter process so well. Ghee, thanks for clarifying.

My family does rabanadas (Portuguese French toast, traditional for Christmas) with sourdough. It's a lot more consistent and the tougness of the sourdough crust is amazing. Just cinnamon sugar outside, good stuff.

Soaking the bread through overnight then finishing in the oven, is a worthwhile experience

I just love, as a fan of old food techniques and modern cooking, the concept of prepping breakfast/dinner/supper recipes the day/night before. It's a truly old fashioned, yet still modern way of doing things.

The crunchy coating is a great idea.

I used vanilla coffee cream as a substitute for milk when I was out of milk. Yummy!

I've been wondering how to make this for a while. I might try this recipe one day :))

@sarahwatts7152

2 жыл бұрын

Savory french toast is also great - I used to top it with thick tomato-based pasta sauce and cheese

정말 재밌는 레시피네요 맛있는 토스트 아이디어가 다 모여있어요. 만들어봐야겠어요!

the batter fitting perfect in that plate looked amazing - 10/10

Nice take on this dish! I enjoy mine two different ways: 1. Stale bread soaked in egg, fry in olive oil 2. Stale bread soaked in cinnamon-infused milk, then dipped and covered with egg, fried with olive oil In both cases, sugar is sprinkled on top. Delicious. I'll try your take on it too! 😊

I remember my mother's French toast, it was perfectly crunchy. Thanks for this!

@Raymondgogolf

2 жыл бұрын

Hi Marilyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….

Just tried it and it was great! Thanks for making our morning

Tried this for the first time today after craving some good breakfast food and all my typical spots being closed. I picked up a fresh loaf of French Bread from a local bakery because they didn't have brioche. This definitely exceeded my expectations! The crunch from the panko is a great texture addition for a comparative low amount of effort. I'll make this again!

Looking back french-toast's "custard" has the same ingredients as for making crepes and bread-pudding, or clafoutis. The amount, or the omission of: egg, milk, sugar, or flour varies per recipe but can be used to make any of the dishes.

@BlueDragon1504

2 жыл бұрын

People use flour in french toast?

@--Paws--

2 жыл бұрын

@@BlueDragon1504 Read it again.

@HighLordComedian

2 жыл бұрын

Guess we found France's recipe like the Italian's with pasta. Clarification: Almost all pasta recipes are just variations on eachother

For the cinammon, mix it in the eggs before adding anything else and it'll dissolve perfectly well. A little tip I love giving everyone

@mewosa

2 жыл бұрын

as an avid cinnamon enjoyer, thank you

@pendlera2959

Жыл бұрын

You can also mix the cinnamon into vanilla extract (the real stuff with alcohol).

This sounds scrumptious!

Genius! Finally I can have both a super gooey center AND a crispy outside! ♥

I'm not the biggest fan of french toast being a breakfast meal on its own, I can't really function right throughout the day if I haven't had anything savory first, but thats just me. I still love french toast through.

@dahahaka

2 жыл бұрын

Try just soaking toast in eggs and milk + salt It's soooo good, and you can dip it in ketchup :)

@FutureCommentary1

2 жыл бұрын

@@dahahaka I have found Emily!

@arifhossain9751

2 жыл бұрын

i second the milk and salt in the eggs idea. its basically fake french fries.

@skeletonizer7512

2 жыл бұрын

What about cereal?

@tann_man

2 жыл бұрын

Try French toast sandwiches. Simply putting a sunny side up egg or pb&j in between is amazing but you can get more intricate with that

I've never loved a coating. I'm in it more for the eggy-breadness (with cinnamon and syrup) than the texture. My only occasional bow to decadence is to melt a little cheddar or American (the type not individually wrapped) shredded on top before taking out of the pan.

@ratmrage

2 жыл бұрын

that sounds disgusting

@iMasterchris

2 жыл бұрын

@@ratmrage You sound pleasant. Sweet and savory works all the time.

@ratmrage

2 жыл бұрын

@@iMasterchris Ok Christopher Niles 💀

@terpcj

2 жыл бұрын

@@ratmrage It's in the same wheelhouse as the any-bread/any-cheese/any-jelly segment of sandwich making. It's similar to the crust/filling/cheese idea behind hot apple pie with cheese.

my dad always loved day old baguettes, soaked overnight in custard. your video brought back a nice memory for me....thank you

Man I’ve always wanted crispy French toast but never knew how. I’ll have to try this. Thanks Adam!

I just came here for the white wine, but i stay for the sponsor transitions

Interesting how you use a coating to make it crispy. I usually just cook my French toast until it’s done, then crank the heat up to high and press down to form a nice sear/crust on the French toast. Similar to a steak. Gives me a really crispy crust.

It’s as if Adam always knows what I am craving!!!

My ideal french toast is super thick french toast (1.5 inches) made with brioche/challah soaked through but not soggy that's crunchy on the outside and mostly soft and custardy on the inside. I'm definitely going to have to try panko as it's not usually as crunchy as I'd like it

adam: segway via lubrication me: oh boy👀

@OmniversalInsect

2 жыл бұрын

I thought that was gonna lead to a different sponsor..

Nothing smoother on this earth then how Adam transitions into a ad

@NathanTAK

2 жыл бұрын

except this time

this looks so good

Great pointers, thank you!!!

What a great follow up to last week's bread video by making a recipe that requires coating a piece of bread in bread crumbs 👍

I was thoroughly confused when Adam said "Brioche" I'm from Hungary, and all the brioche(s) I've ever seen were relatively small bagel-sized rolls that are glazed on top, sprinkled with sugar, and definitely not loaves 😄

@darkon4442

2 жыл бұрын

Itthon általában "hamburgerzsemle" néven szokták árulni, ugyanaz a tészta, csak nem raknak a tetejére cukrot. Ja, és bojler eladó

@walnutsandbeastiality866

2 жыл бұрын

@@darkon4442 Azt nem értem, hogy (már bocsi a kifejezésért) mi a fészkes faszért csinálják olyan édesre az olyan bolti hamburger-zsömléket 😁 A ketchup, és némelyik mustár is manapság elég cukros/édes, és valahogy nem az igazi amikor az egész hambi édes emiatt Ugyanitt krumpli eladó, 340Ft/kg

Brioche in the toaster before the soak in the custard will provide the crunchie texture. Never fails.

just made french toast yesterday lol- may have to try some of these tips for my next batch

Just made this bread crumb version, 10/10 delicious. Although I didn't clearify the butter and it got burnt pretty fast. Does much affect the taste tho, just not as pretty. If anything the browned butter taste better

For those people that lives in places with lots of Chinese/Japanese gorcery (eg: vancouver), the other type of bread you can try is their Sandwich Loaf -- especially teh HongKong style Sandwich Bread loaf. (I suspect it's actually a variant of Brioche, tbh). Someone can check if the Filipino sandwich loaf is similar too.

@Uryendel

2 жыл бұрын

just do with regular real bread, no brioche, no shit with egg and sugar in it, just regular bread that is stale

Love ANY kind of french toast. My cinnamon never burns.

Love the maple syrup continuity from pancakes

After the Coach Greg interview on the podcast, I thought this French toast recipe would look much different. Lol

ive been a chef for 12 years, i have actually never seen or heard of using this method on french toast, i guess it's just not used here, awesome though!

@dpclerks09

2 жыл бұрын

would you consider the butter he used to be legitimate clarified butter, or ghee?

@BruceCruce

2 жыл бұрын

@@dpclerks09 You tend to cook the butter longer to make ghee but in my experience both work great and there's really not that much difference

@dpclerks09

2 жыл бұрын

@@BruceCruce I was just curious because he mentions the smell of caramel, which makes me think that some of the milk solids browned, and he doesn't skim them off throughout, or scrape the bottom of the pan, which is how I was taught.

@BruceCruce

2 жыл бұрын

@@dpclerks09 Ye your not wrong at all, that smell is part of the process. He must be partly there, but i don't think 10 mins is quite enough to remove all the moisture which is the other part of the process to actually make full blown ghee. But sure he's probably somewhere in between, the temperature plays a big part to so it's a little hard to judge by just looking on the video!

This is awesome, I made a lot of French toast yesterday and experimented with each batch in a way that reminded me of Adam’s methods then I went to check to see if Adam had already made a video on this, which he hadn’t… because he was going to post it hours later 😅

that looks so delicious adam

Hi

@mahinpatel7018

2 жыл бұрын

hi

@WhiteNight0204

2 жыл бұрын

hi

Those look so good!

Just made this for breakfast absolutely unreal

Looks awesome

Here in Poland french toast is usually a savoury dish - at the very least eggs, pepper and salt, or, if you like a bit more flavour like I do, you can add a glug of olive oil, a splash of wine (white wine is the best because it doesn't discolour the batter) and some herbs and spices I've never seen anyone in Poland eat french toast sweet

@SDLearmonth

2 жыл бұрын

same here in the uk, beaten egg, salt, milk is optional. i like brown sauce or ketchup on the plate with it

@vinstinct

2 жыл бұрын

Interesting. My wife doesn't like French toast, and I asked why. She said she thinks it should be savory instead of sweet. I never knew there was a savory version.

I probably haven't had french toast in over a decade and this is a little tempting

I'm definitely trying the panko on the outside. The only thing I'd add to your recipe would be freshly grated nutmeg in the custard and on the cream. It adds a complexity to diary that you can't get without it.

I have worked in cafe's ..I grew up my dad owned a cafe.. raised kids and grandkids cooking so at 65 would think I know french toast..lol..I love your videos..learn something all the time . living alone now I hadn't really felt like cooking for myself..you definitely have changed that..last night I even did a pasta recipe that sounded strange..fried pasta! I don't even really like spaghetti and sauce...but the heat of the peppers.. texture of the pasta I was blown away..loved it.. can't wait until my son comes back and we have a family dinner...he knows how to cook..same with his wife .. even gone of trips overseas for the cuisine but I'll bet you he's never seen anything like this..lol

@swimfan752

2 жыл бұрын

This is so sweet ❤️

I learned to 'dry' my bread for french toast by just running slices through the toaster. Works perfect and is quick.

You really should try something called "Rabanadas" a portguese desert, one of the most amazing things I have ever eaten. In portugal we eat it in christmas!

I tend to get my brioche or challah bread from a local bakery, so to dry it out it's as simple as slicing it and placing it on a cooling rack. It dries up in the span of a couple of hours.

Here in Spain we have something similar called Torrijas (Spanish toast?), which you soak in milk before coating in the egg mixture, and serve with cinnamon on top. Theres even a kind of bread specifically made for torrijas which is very 'spongy' to absorb as much milk as possible (although you can use any bread, even baguette). I assume torrijas bread has a similar consistency to brioche.

My favorite bread to use for french toast is the thick cut cinnamon swirl bread, like the Pepperidge Farm stuff. I don't do the bread crumb topping most and I hadn't thought to dry out the bread ahead f time, but man French Toast is one of my favorite breakfasts to make ever!

Clarified butter reminds me that I haven't had a nice Blin in over a year. So thanks for the french toast recepie, I'm gonna make some Blins!

3:28 he had me on the first half, not gonna lie.

A local restaurant had French toast coated with Cap’n Crunch cereal crumbs. It was absolutely amazing.

for some reason, seeing this recipe be practically identical to how I make french toast at home is super validating. very easy, very tasty with pretty much any bread that's strong enough to take the egg mixture. maybe even bagels..?

I used to coat my french toast in Rice Krispies or Cap'n Crunch for extra sweetness with my crunch 😋

Wow, this is really yummy. I've always been a big fan of yours, thanks for the great videos, keep it up!

As someone who prefers savory French toast it's nice to see ways you can improve French toast without making it sweeter.

Traditionalists from 🇫🇷 will hate me but French toast is a breakfast desert in my mind ! Cheers from San Diego California

@Uryendel

2 жыл бұрын

nobody will bat an eye if you eat frenh toast for breakfast in france, they will if you use a shitty american recipe like this one tho

I never knew you could coat the toast like that... it totally makes sense but I've never seen or heard of it being done. My french toast game just leveled up.

Finally a video on French toast

Using soft bread has always been fine for me, but I always do a very quick dip, and use lots of butter and higher heat, which crisps it up.