"Add some fruit, blueberries are always nice, makes them look more healthy. Then I drizzle on the darkest maple syrup I got." Alton Brown, master of the mixed message.
@@joeLULW Actually the darker maple syrup contains more minerals and antioxidants than the lighter maple syrup. The lighter color is early season with a lighter flavor while the darker is late season with a stronger flavor.
Turning givin funny combo Os em overall Bro over stubble funnel burst objects reach once thon tech over think eric in em well ocean into observing restrictions testimonies gamecock’s uncut trench unity unbecoming
this was the height of pandemic panic and I'm pretty sure he was in his own kitchen under quarantine, which is why he had so little and was worried about messing up his bread. It is cool though, to see that the people that interest us and whom we have grown to love over many years are as human and flawed as all the rest of us.
In college, one of our early graphic design projects was to design postage stamps with the theme of “international.” You got extra credit for making a series of four stamps instead of just one, so inspired by the Good Eats episode Toast Modern, I designed American toast, French toast, Welsh rabbit, and bruschetta stamps. They’re still in my portfolio today.
My first wish from the genie in a bottle is that this man lives forever! Thank you for all the knowledge and joy you have shared with us over the years.
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
You are a complete and thorough joy to watch and listen to and I really think you’ve done a wonderful job to keep us all entertained and cooking happily during this COVID-19 pandemic. Thank you and your wife for all the wonderful videos.
Alton Brown will forever be the best food TV personality. I just love the knowledge he brings not to mention giving us exact measurements for everything. It's a shame others haven't been able to reproduce such an easy concept that he's created.
Have you ever tried America's Test Kitchen? Their show (usually on PBS) is straightforward, does precise measurements has very little "fluff" or storytelling and identifies and fixes common problems and mistakes in popular recipes. They do comparative reviews of ingredients and kitchen tools. Sometimes they even do a little science segment which explains food chemistry. 19 seasons and still going strong. Alton Brown is cool, but I'm ATK for life.
Christopher Kimball's Milk Street. America's Test Kitchen. Serious Eats. They explain the techniques and the science behind them better than this asshole.
Thank you Alton. You inspired me at 3:AM to make french toast. I couldn't find the honey, and added no sugar. Instead I added 3 teaspoons of hot cocoa mix, some vanilla, and a large pinch of chilli powder. No syrup, just plain. I enjoyed, and haven't made french toast since the mid 90's.
I've been using this method since he first introduced it on Good Eats and my family have now become fanatics over "my" French Toast (even though I've told them numerous times, they insist on calling it "my" French Toast). I've found using heavier breads, like Italian loaf, French bread, or Sourdough sliced at 3/4" and soaked for 45s each works very well. I also cook them all and set them on the sheet pan first, then into the oven for 10-15 minutes. This gives a super custardy inside the family goes nuts for.
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
@@laserrose6667 Do you mean eggy in flavor or eggy as in moist and gooey in the middle? When I use his recipe/ method I generally make it with a thinner sliced sourdough bread, so mine is not super custardy in the center, it's more crispy. But I think if I was using thicker sliced bread, and one with a finer crumb, it would probably be more custardy. As for the eggy flavor, I put quite a bit of cinnamon in mine, because I really like it, and again, sourdough bread... mine does not have an eggy flavor. But the texture, the texture is not soggy, it really is custardy, possibly analogous to a bread pudding? But I suppose that all depends on how you make your bread pudding. All of that said, I cannot recommend it enough. In the earlier iteration he recommended making the custard the night before, I think primarily for ease in cooking in the morning, but I find, especially if you like a little bit of cinnamon or nutmeg, doing it overnight really gets the flavor just gorgeous.
I can’t explain enough how glad I am to see him continue to add more awesomeness to our world - Alton, you are my #1 top inspiration for the wonderful use of a kitchen From the bottom of my heart, thank you for everything - and for the love of god and everything holy, please don’t ever stop - keep it up; we love you 🙏 AB for President 🙌
Thank you Alton for sharing this recipe. It's become a Christmas morning breakfast tradition for my little family since my oldest son found your recipe & made it for his brother and me on a Christmas morning as his gift to us before he left for work.
Hey Alton… love this recipe … French Toast is a Christmas morning breakfast tradition at our house…. only minor differences to your recipe…. I use Egg Nog rather than cream, one egg/ 250ml, and 3/4 tbsp of Vanilla extract for every250ml of Nog…and for the bread we use a traditional Finnish coffee bread with Cardamon seeds called Pulla…. if you have access to some it makes amazing toast, french or otherwise !!! Thanks for all the content this year, it greatly helped bring much needed laughs and smiles to us all. Wishing you, Elizabeth, and the pups all the best for the holidays and into the New Year !!! Cheers !!!
I just made these! But I added an additional teaspoon of vanilla paste and 2tsp of pumpkin pie spice. I also made some whipped cream and strawberry syrup to go along with it. It was AMAZING.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
You're the reason I pushed my culinary capabilities Alton, and my family thanks you for it with every meal I prepare with their smiles! You, sir, are the shit!!
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻.
Made this EXACT recipe this morning... I can confirm that it’s the best french toast i’ve ever had. Just make sure you use a nice brioche or challah loaf
I made your standing rib roast recipe for christmas and it killed everyone in my house with flavor, then subsequently burnt my house down to hide the evidence. THATS how good it was. thanks mr.brown
I made the standing rib roast with Yorkshire pudding as well. It was insanely good. Then we had the bones in the toaster this morning with some melted cheese over the Yorkshire pudding. Thanks Alton.
We did too! It turned out so good that my husband is trying to convince me that we should make it for New Years dinner as well! I'm tempted lol The ribs and bark were incredible!!
I tried this today and it was very good, not eggy like most french toast I've had. I was worried with the lack of spices but it works. Happy New Year 🎉
I didn't even know Alton Brown had a RUclips channel. 😩 I grew up watching Good Eats! and Alton was one of my reasons for wanting to learn how to cook. Now, that's what I do for a living. ☺️ Love me some Alton Brown, hands down one of my favorites.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
No milk , more butter , and a cast iron. I like to whip the honey into even more buter and toss it back in the fridge to reform it into a stick so I can cut it into squares for topping with syrup and lite dusting of confectioners suger. Cant go wrong with some blueberries too. Your gumbo recipe was one of the first things I cooked in my Creuset - one of my favs , love the brick roux. Happy New Years !
I really love adding a splash of some good, dark liquor to the custard to give it a sweetness that's not too over the top. Little cinnamon and nutmeg and you've basically got egg nog french toast!
If adding cinnamon, or some other powdered spice, I find that separating at least one egg, and mixing it into the yolk, then back into the rest of the batter, gives you a more consistent dispersion throughout. Otherwise the bulk of your spice will float on top, and maybe clump, and end up on the first one or two pieces of bread.
The "Alton Brown French Toast" method I've used for years was from an episode of Good Eats where EB used thick slices of dried french bread. Follow that recipe to the letter and it comes out AMAZING!!!
Man, I just finished breakfast and now you got me wanting French toast. Thanks, Alton. Another variation - the one I grew up with - has only one side of each piece of bread soaked, with cheese in the middle of the dry sides; kind of a French toast grilled cheese, or a Western without the ham
@Vilfredo Pareto How is Joshua Weissman lying or cheating by copying Alton Brown’s camera style? It is only stealing if what is being taken is actually owned by someone else, and if Alton Brown were to report this so-called theft, I seriously doubt any prosecutor would take the case.. Not that I'm a particular fan of Joshua Weissman, as I find him a bit grating. I’m guessing Brown is doing just fine financially.
Auto generated captions think you're name is Melton Brown! Hahaha! Now I'm hungry thanks again to these videos. I made the green bean casserole from scratch as you also demonstrated and it was this great success.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
Tried it this morning with a few twists. Used brioche loaf, added a little vanilla and cinnamon, and substituted eggnog for the half and half. Was delicious!
this is the best French Toast recipe. I tend to cut double-sized pieces soak for a very long time evenly until the custard is gone. Because you're putting it in the oven the outside gets nice and crispy and the inside: literally custard. It's amazing.
Thank you! I always like the French toast with some vanilla in it, then coated with butter or better with ghee afterwards. Where the center feels kind of moist. Maple Syrup, yes. Steen's Cane syrup, yes. Mayhaw jelly, well I never been able to wait for French toast or pancakes to be prepared as I'll dig right into mayhaw jelly out the jar😂😂😂😂😂
I’ve been making Alton Brown’s French toast for, at least, 10 years. My only variant is to use SF Sour Dough Bread. It makes a wonderful breakfast. Give it a try!
I like this video as I have always liked all of your content. French toast is one of my favorite things in life, and I life balance when I make because I'm allergic to all grasses and grain, being the seeds of grass, has had an effect on my joints, muscle and brain. I really like french toast out of a variety of breads, from Brioche to Ciabatta. The Brioche is sublime for brunch and the Ciabatta is great for hearty Monte Cristo sandwiches.
Actually went with Frosted Flakes Chocolate with a soft sprinkle of powdered sugar on top after syrup and.... Mr Alton Brown is the truest of genius in the innovation of food preparation and the reinventing of what was already great to new heights!
Thank you I have alwas enjoyed learning from you,😃I do have a question , where did you get the fabulous griddle ? I love it. It is straightforward and a great shape and size .that is the griddle I have been looking for for the past 30 years. If you could share that information I would surely appreciate it. 😃Thank you
AB, I've used your pain perdu addiction multiple times, usually using leftover baguette from Panera that I've sliced and left out over night. Always comes out fabulous! And, since I'm not one to waste food, I scramble up the custard after and serve it with my toasts. Soooo good!
@@jase_allen I had all the symptoms of a sinus infection, complete with the diagnosis and prescription for antibiotics. Then I got tested... turns out I have covid. :( Now I just have this lingering cough that won't go away. Wear your mask!
@@mddell58 hot oven, skillet and oil/drippings. And DON'T OPEN THE OVEN for any reason until you see it browning at about 25 minutes cooking time. FYI, it normal for it to fall after being out of the oven for a few mi minutes.
I didn’t blend mine, just whisked! I also didn’t measure the fat in the pan and just made sure the bottom was coated well and was smoking a lil before pouring in the batter. Mine puffed and browned beautifully and came right out of the cast iron. Keep trying, pan must be hot hot hot! My boys love Dutch babies, which are basically the same thing, so I’ve had some practice 💕 good luck! 🍀
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
"Add some fruit, blueberries are always nice, makes them look more healthy. Then I drizzle on the darkest maple syrup I got."
Alton Brown, master of the mixed message.
dark maple syrup is a healthier alternative to the lighter kind
brad leone vibes
Can't get more natural than real maple syrup. No additives, just straight outta the tree and boiled down. Winter honey. =-)
The key is he said "look" not "make" as in it's only a facade.
@@joeLULW Actually the darker maple syrup contains more minerals and antioxidants than the lighter maple syrup. The lighter color is early season with a lighter flavor while the darker is late season with a stronger flavor.
Man this video made me realize how much I miss watching Alton on Good Eats!
The pandemic has granted us the greatest thing: Alton Brown as RUclips personality.
Turning givin funny combo Os em overall Bro over stubble funnel burst objects reach once thon tech over think eric in em well ocean into observing restrictions testimonies gamecock’s uncut trench unity unbecoming
Been binge watching cooking videos myself
Seriously though ❤️🎁
He’s the man👨🍳
indeed! Alton without anyone else telling him what to do is the Alton i want to see.
His kitchen looks like a well used normal kitchen, and I love that. Much respect.
Much RESPECT Mr. Brown for using a "cooked in" stove and not one that is "TV clean"! He IS A REAL PERSON! LOL
I noticed that his oven door looks worse than mine.
this was the height of pandemic panic and I'm pretty sure he was in his own kitchen under quarantine, which is why he had so little and was worried about messing up his bread. It is cool though, to see that the people that interest us and whom we have grown to love over many years are as human and flawed as all the rest of us.
In college, one of our early graphic design projects was to design postage stamps with the theme of “international.” You got extra credit for making a series of four stamps instead of just one, so inspired by the Good Eats episode Toast Modern, I designed American toast, French toast, Welsh rabbit, and bruschetta stamps. They’re still in my portfolio today.
He is actually brilliant. He does not dumb down or compromise his craft
Now I have to get up and makes some French toast
He teaches correctly in that the student is expected to work
My first wish from the genie in a bottle is that this man lives forever! Thank you for all the knowledge and joy you have shared with us over the years.
So very nice to see you, AB💕 Miss you, Elizabeth, Francis, Scabagail & QQ!
Yes! Hope everyone is doing well!
Deborah Yencha I do too! Are they coming back?
@@cathyc.8274 I don’t know but I hope so, really great visiting with the Browns 😊
Deborah Yencha
I know I looked forward to Tuesday nights! Boring life, but it is quarantine!
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
The Frosted Flakes dredge is a stroke of GENIUS.
hmmm
You are a complete and thorough joy to watch and listen to and I really think you’ve done a wonderful job to keep us all entertained and cooking happily during this COVID-19 pandemic. Thank you and your wife for all the wonderful videos.
This man has single handedly reinspired me to enjoy cooking again, thank you great sir.
I miss Good Eats. I learned so much from the show. Glad to see these videos. Alton you helped make me more confident in the kitchen.
Two of my favorite things!!!
French toast AND Alton Brown!!!!
Yes, this is perfect.
This has made my year.
Alton Brown will forever be the best food TV personality. I just love the knowledge he brings not to mention giving us exact measurements for everything. It's a shame others haven't been able to reproduce such an easy concept that he's created.
now, only if he could use both metric and imperial measurements
Many others won't give measurements because they're trying to sell a cookbook. Alton views that as "behind the scenes b.s.".
Have you ever tried America's Test Kitchen?
Their show (usually on PBS) is straightforward, does precise measurements has very little "fluff" or storytelling and identifies and fixes common problems and mistakes in popular recipes. They do comparative reviews of ingredients and kitchen tools. Sometimes they even do a little science segment which explains food chemistry.
19 seasons and still going strong.
Alton Brown is cool, but I'm ATK for life.
Christopher Kimball's Milk Street. America's Test Kitchen. Serious Eats. They explain the techniques and the science behind them better than this asshole.
Thank you Alton. You inspired me at 3:AM to make french toast. I couldn't find the honey, and added no sugar. Instead I added 3 teaspoons of hot cocoa mix, some vanilla, and a large pinch of chilli powder. No syrup, just plain. I enjoyed, and haven't made french toast since the mid 90's.
That sounds divine. Good for you for getting back into it! French toast is delicious…
"Of course you could, but... Frosted Flakes. Huh?!"
Alton Brown is my spirit animal
He didn't even spice the mixture 🤦♂️
“Spirit animal” a word Alton would never use
I have to try the Frosted Flakes method
Don't knock it till you try it
Pretty much
Dang!, I've been watching Alton Brown for mad years already. Love the scientific explanation of cooking. 👍
I've done the cereal dredge but with cinnamon toast crunch instead :)
You son of a... now I have to try this tomorrow.
That sounds delightful!
I heard, if you dredge French toast in French toast crunch, you'll open a wormhole to an alternate universe! 😲😲
I was thinking of trying the same thing. I'm glad it works.
Oh my God...that sounds so good!
I've been using this method since he first introduced it on Good Eats and my family have now become fanatics over "my" French Toast (even though I've told them numerous times, they insist on calling it "my" French Toast). I've found using heavier breads, like Italian loaf, French bread, or Sourdough sliced at 3/4" and soaked for 45s each works very well. I also cook them all and set them on the sheet pan first, then into the oven for 10-15 minutes. This gives a super custardy inside the family goes nuts for.
Always love how Alton explains everything with no BS
I've been using your method on this for years. Double thumbs up, Alton
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
but it just came out what you mean
@@vhsplays3560 he had a show, Good Eats. He did this recipe on there first.
Okay, question, I like my french toast a bit eggy. How does the inside taste?
@@laserrose6667
Do you mean eggy in flavor or eggy as in moist and gooey in the middle?
When I use his recipe/ method I generally make it with a thinner sliced sourdough bread, so mine is not super custardy in the center, it's more crispy. But I think if I was using thicker sliced bread, and one with a finer crumb, it would probably be more custardy. As for the eggy flavor, I put quite a bit of cinnamon in mine, because I really like it, and again, sourdough bread... mine does not have an eggy flavor. But the texture, the texture is not soggy, it really is custardy, possibly analogous to a bread pudding? But I suppose that all depends on how you make your bread pudding.
All of that said, I cannot recommend it enough. In the earlier iteration he recommended making the custard the night before, I think primarily for ease in cooking in the morning, but I find, especially if you like a little bit of cinnamon or nutmeg, doing it overnight really gets the flavor just gorgeous.
Made my day, as usual! "total behind the scenes BS" is a fave line.
i look everyday to see if you are back, i hope all is well with you and Elizabeth, Happy New year and come back soon!
I can’t explain enough how glad I am to see him continue to add more awesomeness to our world - Alton, you are my #1 top inspiration for the wonderful use of a kitchen
From the bottom of my heart, thank you for everything - and for the love of god and everything holy, please don’t ever stop - keep it up; we love you 🙏
AB for President 🙌
Thank you Alton for sharing this recipe. It's become a Christmas morning breakfast tradition for my little family since my oldest son found your recipe & made it for his brother and me on a Christmas morning as his gift to us before he left for work.
Hey Alton… love this recipe … French Toast is a Christmas morning breakfast tradition at our house…. only minor differences to your recipe…. I use Egg Nog rather than cream, one egg/ 250ml, and 3/4 tbsp of Vanilla extract for every250ml of Nog…and for the bread we use a traditional Finnish coffee bread with Cardamon seeds called Pulla…. if you have access to some it makes amazing toast, french or otherwise !!! Thanks for all the content this year, it greatly helped bring much needed laughs and smiles to us all. Wishing you, Elizabeth, and the pups all the best for the holidays and into the New Year !!! Cheers !!!
I just made these! But I added an additional teaspoon of vanilla paste and 2tsp of pumpkin pie spice. I also made some whipped cream and strawberry syrup to go along with it. It was AMAZING.
Have loved you and your shows for years. Keep on keeping on!
My pregnant body constantly craving French toast thanks you, Alton. Have loved you for 25 years ♥️
It's so nice to see you without Hollywood, Reality TV BS. It's always been clear that your personality is enough to carry a show.
This man is the living bible of everything I cook. And I follow his teachings religiously. Bless this Chef...amen.
This man is just the embodiment of chaos in the kitchen. I love it.
Albeit, supremely organized chaos...
Thank you Alton Brown,you will always be the original on all these test kitchen videos
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
I made filet mignon (for the first time) yesterday using AB’s video as guidance. It was perfect.
Looks AMAZING! For years I have enjoyed your show and how you make meal preparation real for those of us non-pros. Cheers!
Cooking is love. Cooking with "Scabigail" is ultimate love! Happy Holidays, Alton!
You're the reason I pushed my culinary capabilities Alton, and my family thanks you for it with every meal I prepare with their smiles!
You, sir, are the shit!!
Its great how he looks in the camera like "You know you all eat it this way, why hide it?"
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻.
@@alexhoffman7460 Sure, would you like my bank account number? You sound like a fine honest young man.
I have made this recipe from Alton for literally years. Made it yesterday as a matter of fact. I love Alton Brown.
4:38 That moment when you realize your oven is cleaner than Alton Brown's, leading you to believe that you must not be that bad at life.
Which is of course, definitely not true... 😂 good comment bro
@@Maestro-gh2ei Of course! lol
Leads me to believe you don’t use it as much
@@509Gman That might very well be possible! hahaha
I know a lot of rich people with million dollar wonderful appliances who never use them lol..
Made this EXACT recipe this morning... I can confirm that it’s the best french toast i’ve ever had. Just make sure you use a nice brioche or challah loaf
I made your standing rib roast recipe for christmas and it killed everyone in my house with flavor, then subsequently burnt my house down to hide the evidence.
THATS how good it was.
thanks mr.brown
RIP
I made the standing rib roast with Yorkshire pudding as well. It was insanely good. Then we had the bones in the toaster this morning with some melted cheese over the Yorkshire pudding. Thanks Alton.
We did too! It turned out so good that my husband is trying to convince me that we should make it for New Years dinner as well! I'm tempted lol The ribs and bark were incredible!!
Keep your day job.
My smoke detector is still giving me the side eye after last night's rib. "You sure the house isn't on fire? Beep!"
So happy to see you back in the kitchen Alton! Keep it going...
Hello mr Brown,
Thank you for your content. You bring joy!
I tried this today and it was very good, not eggy like most french toast I've had. I was worried with the lack of spices but it works. Happy New Year 🎉
French Toast is the ultimate breakfast comfort food and the perfect way to say GOODBYE 2020!
So are pancakes and waffles!!! Yum yum!!!
Alton.. thank you for all the years of food fun. You are and always will be. The Greatest.
I didn't even know Alton Brown had a RUclips channel. 😩
I grew up watching Good Eats! and Alton was one of my reasons for wanting to learn how to cook. Now, that's what I do for a living. ☺️
Love me some Alton Brown, hands down one of my favorites.
I really enjoyed cutthroat kitchen
Diabetes has cut many of your great recipes from my diet but I can still cook these for the kids and grandkids. Thank you for another fine vid!
I am a fan since 11 years and I love to try all the recipes for every show, thanks for the fun and the ability of try new things
I have been a fan since the first episode of Good Eats on June 7th 1999
Really I dont get to saw the program because i am not from the USA but i saw it on my cousin's PC I think it was 2006-2007
Yes I found Alton Brown ! I always watched you on food network. I always loved how you gave me/ us a science lesson while teaching.
Hi Scabs. Hope you had a good Christmas. Hi also to Alton, Elizabeth and Francis. Miss you guys.
Thanks, Alton. I’ve been enjoying your recipes and videos for almost 20 years!
The 'did he drop anything yet?' is honestly such a mood.
Hi Scabs 💜🐕 so good to see you with your papa in the kitchen...miss you and Franny so much...thanks Alton...missing you and Elizabeth 😇😇💜
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
Please do a QQ for New year's Eve the year may have been ruff but I'd like to end it watching you and Elizabeth🎉🎊🐲
Me too!!!!
GREAT idea zen moon Master! but I wouldn't hold my breath... :-(
A two hour Special Edition QQ! Plan on an hour and a half-ish, 10;30 - 12;10, but you KNOW the food won't be ready and they'll be running long! :-p
@@if66was99 I come for the food but I stay for the jokes and the cute dogs
I miss them too! Pleeeease do it!
No milk , more butter , and a cast iron. I like to whip the honey into even more buter and toss it back in the fridge to reform it into a stick so I can cut it into squares for topping with syrup and lite dusting of confectioners suger. Cant go wrong with some blueberries too. Your gumbo recipe was one of the first things I cooked in my Creuset - one of my favs , love the brick roux. Happy New Years !
I really love adding a splash of some good, dark liquor to the custard to give it a sweetness that's not too over the top. Little cinnamon and nutmeg and you've basically got egg nog french toast!
Ooo this sounds amazing!
Thank you!
Kraken, definitely Kraken for something like this.
Liqueur Cuarento y Tres. 😚👌🏻
If adding cinnamon, or some other powdered spice, I find that separating at least one egg, and mixing it into the yolk, then back into the rest of the batter, gives you a more consistent dispersion throughout. Otherwise the bulk of your spice will float on top, and maybe clump, and end up on the first one or two pieces of bread.
Made this recipe this morning. It's as delicious as it looks
The "Alton Brown French Toast" method I've used for years was from an episode of Good Eats where EB used thick slices of dried french bread. Follow that recipe to the letter and it comes out AMAZING!!!
EB?
Man, I just finished breakfast and now you got me wanting French toast. Thanks, Alton.
Another variation - the one I grew up with - has only one side of each piece of bread soaked, with cheese in the middle of the dry sides; kind of a French toast grilled cheese, or a Western without the ham
Didn’t expect the stoner option for French Toast! Love the channel!
@Vilfredo Pareto How is Joshua Weissman lying or cheating by copying Alton Brown’s camera style? It is only stealing if what is being taken is actually owned by someone else, and if Alton Brown were to report this so-called theft, I seriously doubt any prosecutor would take the case.. Not that I'm a particular fan of Joshua Weissman, as I find him a bit grating. I’m guessing Brown is doing just fine financially.
Thank you as always.
The casual flex on that heating honey measuring cup.
Didn't know I needed this until I saw it.
Scabs!!! I love Scabigail!!! Thank you for rescuing her.
Nice to see an oven that actually looks like it has been used!!!!
Alton Brown: “You can add cinnamon or nurmeg if you want, but I’m going to forgo it.”
*Jon Townsend has left the chat*
Lack of cinnamon is forgivable, but nutmeg....
IKR!!!
So much this! 😂😎
Never fails!
Thank you Alton!
If it was anyone but Alton I would call them a monster for not dropping any food during prep work. Poor pup.
I love your show Good Eats... i used to watch it all the time as a teenager...
Auto generated captions think you're name is Melton Brown! Hahaha! Now I'm hungry thanks again to these videos. I made the green bean casserole from scratch as you also demonstrated and it was this great success.
"Miso floss" cracked me up!
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
I love Alton! He got me through initial quarantine! Plus, we lived for Good Eats when it was running on TFN. Thanks Alton, looks yummy!
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
I love how you splattered the butter all over the place-- including your apron. My kind of cooking! Lol.
Tried it this morning with a few twists. Used brioche loaf, added a little vanilla and cinnamon, and substituted eggnog for the half and half. Was delicious!
With the eradication of spices I never saw the frosted flakes Coming!!!#Brilliant
I'd say it was grrrrrrrreat!
this is the best French Toast recipe. I tend to cut double-sized pieces soak for a very long time evenly until the custard is gone. Because you're putting it in the oven the outside gets nice and crispy and the inside: literally custard. It's amazing.
Thank you!
I always like the French toast with some vanilla in it, then coated with butter or better with ghee afterwards. Where the center feels kind of moist. Maple Syrup, yes. Steen's Cane syrup, yes. Mayhaw jelly, well I never been able to wait for French toast or pancakes to be prepared as I'll dig right into mayhaw jelly out the jar😂😂😂😂😂
Love this guy. Been watching for almost 17 years.
I’ve been making Alton Brown’s French toast for, at least, 10 years. My only variant is to use SF Sour Dough Bread. It makes a wonderful breakfast.
Give it a try!
What does the SF stand for?
I like this video as I have always liked all of your content. French toast is one of my favorite things in life, and I life balance when I make because I'm allergic to all grasses and grain, being the seeds of grass, has had an effect on my joints, muscle and brain. I really like french toast out of a variety of breads, from Brioche to Ciabatta. The Brioche is sublime for brunch and the Ciabatta is great for hearty Monte Cristo sandwiches.
I'd totally cram 15 slices on that badass griddle. Nice video once again.
Seriously! Where can I get a griddle like that??
Actually went with Frosted Flakes Chocolate with a soft sprinkle of powdered sugar on top after syrup and.... Mr Alton Brown is the truest of genius in the innovation of food preparation and the reinventing of what was already great to new heights!
"I've got 6 pieces for the purists, and 2 pieces for me!" 😂😂😂
Thank you for your clear instructions and very tasty recipes
Thank you I have alwas enjoyed learning from you,😃I do have a question , where did you get the fabulous griddle ? I love it. It is straightforward and a great shape and size .that is the griddle I have been looking for for the past 30 years. If you could share that information I would surely appreciate it. 😃Thank you
Love the not so sparkling clean oven. It's a real person's oven. Excellent French toast recipe and Frosted Flake dredged goodness.
Happy holidays to you and Elizabeth. Will QQ be making a comeback?
English Is Alton Brown's native tongue. It is obviously not yours, imposter in last reply.
AB, I've used your pain perdu addiction multiple times, usually using leftover baguette from Panera that I've sliced and left out over night. Always comes out fabulous! And, since I'm not one to waste food, I scramble up the custard after and serve it with my toasts. Soooo good!
What's worse about this lockdown is since you have literally nothing to do, your body focuses all its attention on food.
⠀⢀⡤⢶⣶⣶⡄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⢀⣠⣤⣤⣤⣿⣧⣀⣀⣀⣀⣀⣀⣀⣀⣤⡄⠀ ⢠⣾⡟⠋⠁⠀⠀⣸⠇⠈⣿⣿⡟⠉⠉⠉⠙⠻⣿⡀ ⢺⣿⡀⠀⠀⢀⡴⠋⠀⠀⣿⣿⡇⠀⠀⠀⠀⠀⠙⠇ ⠈⠛⠿⠶⠚⠋⣀⣤⣤⣤⣿⣿⣇⣀⣀⣴⡆⠀⠀⠀ ⠀⠀⠀⠀⠠⡞⠋⠀⠀⠀⣿⣿⡏⠉⠛⠻⣿⡀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣿⣿⡇⠀⠀⠀⠈⠁⠀⠀ ⠀⠀⣠⣶⣶⣶⣶⡄⠀⠀⣿⣿⡇⠀⠀⠀⠀⠀⠀⠀ ⠀⢰⣿⠟⠉⠙⢿⡟⠀⠀⣿⣿⡇⠀⠀⠀⠀⠀⠀⠀ ⠀⢸⡟⠀⠀⠀⠘⠀⠀⠀⣿⣿⠃⠀⠀⠀⠀⠀⠀⠀ ⠀⠈⢿⡄⠀⠀⠀⠀⠀⣼⣿⠏⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠙⠷⠶⠶⠶⠿⠟⠉ eet Kreygasm⠀⠀
Don’t you have work or school to do at home?
@@Liam-ie1ee: What is your strange message supposed to be saying to us?!
@@janishart5128
⠄⠄⠄⠄⠄⠄⣠⢼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣶⡄⠄⠄⠄ ⠄⠄⣀⣤⣴⣾⣿⣷⣭⣭⣭⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⡀⠄⠄ ⠄⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣸⣿⣿⣧⠄⠄ ⠄⣿⣿⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣯⢻⣿⣿⡄⠄ ⠄⢸⣿⣮⣿⣿⣿⣿⣿⣿⣿⡟⢹⣿⣿⣿⡟⢛⢻⣷⢻⣿⣧⠄ ⠄⠄⣿⡏⣿⡟⡛⢻⣿⣿⣿⣿⠸⣿⣿⣿⣷⣬⣼⣿⢸⣿⣿⠄ ⠄⠄⣿⣧⢿⣧⣥⣾⣿⣿⣿⡟⣴⣝⠿⣿⣿⣿⠿⣫⣾⣿⣿⡆ ⠄⠄⢸⣿⣮⡻⠿⣿⠿⣟⣫⣾⣿⣿⣿⣷⣶⣾⣿⡏⣿⣿⣿⡇ ⠄⠄⢸⣿⣿⣿⡇⢻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣇⣿⣿⣿⡇ ⠄⠄⢸⣿⣿⣿⡇⠄⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⢸⣿⣿⣿⠄ ⠄⠄⣼⣿⣿⣿⢃⣾⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⡏⣿⣿⣿⡇⠄ ⠄ ⠄⠄⠸⣿⣿⢣⢶⣟⣿⣖⣿⣷⣻⣮⡿⣽⣿⣻⣖⣶⣤⣭⡉⠄⠄⠄⠄⠄
@@Liam-ie1ee: Desperate, or what!??!! At least now I can tell what it is! 😆😉
I love you so much Alton! Me and my dad have been huge fans of Good Eats for 8 years
Don’t let the COVID get you down, Alton! Stay strong .
Sounded more like a cold or a sinus infection.
@@jase_allen That's what I thought, but hey, in 2020 EVERYTHING is CV.
@@jase_allen I had all the symptoms of a sinus infection, complete with the diagnosis and prescription for antibiotics. Then I got tested... turns out I have covid. :(
Now I just have this lingering cough that won't go away. Wear your mask!
Been making this for years from the old show. Came back for a refresher and found this. Go Dawgs!
Please do more quarantine kitchen!! We miss you both!!
Thank you for not having a spotless oven, that ‘shellac’ left from cooking shows its used and loved
Omg that sizzle! AB’s Yorkshire pudding was my most favorite thing I ate yesterday 😃👏🏼🌟
I tried it to but mine didn’t look like his! I used too much dripping in the pan which threw off the look and taste a little
I absolutely loved the look of Alton's yorkshire pudding!! Any tips?
@@mddell58 hot oven, skillet and oil/drippings. And DON'T OPEN THE OVEN for any reason until you see it browning at about 25 minutes cooking time. FYI, it normal for it to fall after being out of the oven for a few mi minutes.
I didn’t blend mine, just whisked! I also didn’t measure the fat in the pan and just made sure the bottom was coated well and was smoking a lil before pouring in the batter. Mine puffed and browned beautifully and came right out of the cast iron. Keep trying, pan must be hot hot hot! My boys love Dutch babies, which are basically the same thing, so I’ve had some practice 💕 good luck! 🍀
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
Alton, always thank you for the great videos. You have made me a better cook.
Alton, you’re amazing and I’ve been following everything you do for two decades, but you really need up your audio game in these videos.
Probably the first reality show host I watched and thoroughly learned interesting things from. Iron chef host!
First, loving these videos. Made prime rib yesterday. Was amazing!
I love Alton Brown. I learn more from him about cooking than anyone.