I love, love, love getting into a channel and then goin back in their time to see real old videos and understand how the evolving process of the channel and the character effect the product. Alex, you so very talanted
Five times now in a short timespan, I have had all the ingredients for making your recipes in the refrigerator and freezer without going shopping for more food. This means a lot since I am more than a walk away from a grocery store. It tastes good as well! Thank you.
Love your style, the camera angles, and the excellent quality recipe. Comfort food, indeed. Regards from an American with a passion for cooking. Keep up the great work. Subscribed.
I tried this. I had to use Amazon to purchase the vanilla sugar but it was worth the effort. My wife loved this recipe. I thought I made pretty good pain perdu based on what I learned from my girlfriend in Nice but this was ever so much better. You are a genius. Since you have transformed French toast how about working on my favorite Swiss dish: the humble but delicious potato rösti? I know it is somewhat a plébéien dish but then so is pain perdu. I have gone so far overboard as to purchase a Börner rösti grater, use goose fat to cook with and a 10 inch DeBuyer Mineral B Element iron frypan to fry the rösti. I normally parboil the potatoes the night before but sometimes I will simply grate and squeeze the liquid out of the potatoes and cook them raw. When I get it right there is nothing quite as good for breakfast then some rösti and a couple of poached or fried eggs on top. I just love your work and recipes and would like to see if you can use your unique style to my homemade rösti taste as good as I get in Bern. À toute à l'heure!
Love this easy breakfast. Growing up in the River Parish areas of Louisiana, our parents we serve this to us pretty frequently but I’m afraid our kids won’t pass this along. My dad was pretty fluent in Cajun French but I never learned it so I couldn’t pass it along
Easy and delicious! Just posted it in my fb wall with the message "this french guy is going to teach me something my french guy didn't. .. how to cook!" Lol... already subscribed! Greetings from the middle of the world Ecuador!
I use 6egg yolks heavy cream vanilla ginger nutmeg cinnamon. I don't use Suger. A pinch of salt. Texas toast stale or I put it in toaster until it steams if you will I stand it on its side while I grind my Costa Rican coffee. Once my coffee is french pressed I mix my ingredients. So I put the yolks in a measuring cup to get an idea of how much volume they have. Then half milk and half cream until they have the same volume as the yolks And I know probably not using that term correctly just go with it . I add cinnamon ginger vanilla and nutmeg to taste. Be careful here you can ruin it. The pinch of salt and mix it like I hate it. Once it's frothy I soak my now cool 😎 bread. Let it soak on a plate for several minutes. Get your pan hot. Ok so I use real butter and basically fry the toast. About a table spoon of butter per flip. Mmmm I didn't say it was good for you. I cook it slow about medium maybe 5 minutes a side. Once it's nice and dark golden brown. I let it sit for maybe 3 or 4 minutes while I prepare my coffee. Oh and use real maple syrup. And I know French folks are going to cringe that I put maple syrup on my version of pain perdue. It is sooooooo good. Oooh and I love brown berry's multi seed/nut bread for this as well. So please enjoy. I wanted to clarify. The half milk and half cream together should equal the volume of the egg yolks.
LOL! Wonderful cooking video Gab! It has been a long time since I made french toast. I will definitely try your recipe. SUPER comfort food for a sweet and healthy breakfast ;-) Butter is always better! Two thumbs up and getting hungry, Lia Lia
Au Québec, nous appelons ça du pain doré :) Je trouve ta version excellante, merci d'avoir partagé! Je me demande si ce serait possible de substituer de la crème au lait....
Some times I like to do a salty version of it and I put salt and dry oregano instead of sugar... It's delicious!!! Thanks for sharing!!! I'm from Ecuador but living in Argentina for the moment... I have one sealy question are you gay? Or you just like to pronounce guy like gay? Ja sorry if it's too direct....
+buddyb49 I don't know what he uses but we usually just do it with stale bread (usually stale baguettes as that's the type of bread we eat the more often)
Nori Not expired, but not super soft and fresh either. Basically 2-4 days old so it is a bit stiff and "rubbery". This way it holds its shape better and doesn't fall apart.
I love, love, love getting into a channel and then goin back in their time to see real old videos and understand how the evolving process of the channel and the character effect the product. Alex, you so very talanted
😂😂😂😂 I had the same idea! And I à not a big fan of the second voice
I'm watching in 2020
lol, it's crazy to see how your videos have evolved. this was suddenly recommended to me but I'm not complaining
same
🍞I thought Alex found a GF 🙃Seems he lost one.😞🍞
I served this with macerated strawberries and whipped cream folded with sour cream and almond extract. Heavenly! Thank you for your amazing recipes.
BROWN SUGAR HOW COME YOU TASTE SO GOOOOOOOD
Five times now in a short timespan, I have had all the ingredients for making your recipes in the refrigerator and freezer without going shopping for more food. This means a lot since I am more than a walk away from a grocery store. It tastes good as well! Thank you.
This. Recipe. Is. Awesome. I use 1 inch thick slices of sourdough. It comes out great because the middle is actually the best part.
Highly recommend.
man i have used this video during all the years and am still using it, the best recepie for pain perdu i ever tried :*
j'adore les pains perdus . je les ai faites pour mon mari. il adore ça . merci Alex.
Love your style, the camera angles, and the excellent quality recipe. Comfort food, indeed. Regards from an American with a passion for cooking. Keep up the great work. Subscribed.
Charles Ferguson Welcome on board friend
i love this recipe. simple and delicious. and you speak english just fine. I love your french accent. hope to see more cooking from you :)
That looks really scrumptious. The funny voice-overs in your videos all was make me smile.
Best French toast video ever!!!
Yes! There's another video with the sassy voice character.
Ishika Shanai I second this!
I tried this. I had to use Amazon to purchase the vanilla sugar but it was worth the effort. My wife loved this recipe. I thought I made pretty good pain perdu based on what I learned from my girlfriend in Nice but this was ever so much better. You are a genius.
Since you have transformed French toast how about working on my favorite Swiss dish: the humble but delicious potato rösti? I know it is somewhat a plébéien dish but then so is pain perdu. I have gone so far overboard as to purchase a Börner rösti grater, use goose fat to cook with and a 10 inch DeBuyer Mineral B Element iron frypan to fry the rösti. I normally parboil the potatoes the night before but sometimes I will simply grate and squeeze the liquid out of the potatoes and cook them raw. When I get it right there is nothing quite as good for breakfast then some rösti and a couple of poached or fried eggs on top. I just love your work and recipes and would like to see if you can use your unique style to my homemade rösti taste as good as I get in Bern. À toute à l'heure!
Love this easy breakfast. Growing up in the River Parish areas of Louisiana, our parents we serve this to us pretty frequently but I’m afraid our kids won’t pass this along. My dad was pretty fluent in Cajun French but I never learned it so I couldn’t pass it along
haha "brown sugar, how come you taste so good" sounds like a BMO song
***** indeed :D
***** them stones do roll.
lol it does I love it
Oh yes! His voice even sort of sounds like BMO!
Haha I miss the second/BMO voice :’))
yummy , yummy, Its Sunday morning and well i am going for the guilty french toast....so good and thanks Alex so easy to make.... Smiles.!
Love your alter ego! You two are great xx
I loveeee it channel. Ur accent is like comfort food ♥
LOL ! That is a cooooooooool compliment ! thanks
Gabriel, you are GENIUS!
Merci beaucoup Alex for this recipe! 🙌🏻
wow I'm Having this toast for breakfast and are delicious. I added a pinch a cinnamon and the smell is amazing
My grandma used to do this food for me, Love from Greece!!!
Μαζι σου
This is an easy favorite here in Louisiana. We use a couple more eggs and butter
Wow.. glad Alex’s videos have have developed so well lol
Have never tried French Toast so can't wait to try this one. Merci for your channel...it always makes any day better and puts a smile on my face!
Ah...Sweet Recipes ! :)
the other voice is like my evil shoulder angel...
Easy and delicious! Just posted it in my fb wall with the message "this french guy is going to teach me something my french guy didn't. .. how to cook!" Lol... already subscribed! Greetings from the middle of the world Ecuador!
HAHA ! You come from Ecuador ? GORGEOUS ! Welcome on board ;)
Mi casa e su casa !
I use 6egg yolks heavy cream vanilla ginger nutmeg cinnamon. I don't use Suger. A pinch of salt. Texas toast stale or I put it in toaster until it steams if you will I stand it on its side while I grind my Costa Rican coffee. Once my coffee is french pressed I mix my ingredients. So I put the yolks in a measuring cup to get an idea of how much volume they have. Then half milk and half cream until they have the same volume as the yolks And I know probably not using that term correctly just go with it . I add cinnamon ginger vanilla and nutmeg to taste. Be careful here you can ruin it. The pinch of salt and mix it like I hate it. Once it's frothy I soak my now cool 😎 bread. Let it soak on a plate for several minutes. Get your pan hot. Ok so I use real butter and basically fry the toast. About a table spoon of butter per flip. Mmmm I didn't say it was good for you. I cook it slow about medium maybe 5 minutes a side. Once it's nice and dark golden brown. I let it sit for maybe 3 or 4 minutes while I prepare my coffee. Oh and use real maple syrup. And I know French folks are going to cringe that I put maple syrup on my version of pain perdue. It is sooooooo good. Oooh and I love brown berry's multi seed/nut bread for this as well. So please enjoy. I wanted to clarify. The half milk and half cream together should equal the volume of the egg yolks.
I cannot wait to try it !
...always make me smile.
lol this made me laugh and i learned something also, thank you
LOL! Wonderful cooking video Gab!
It has been a long time since I made french toast. I will definitely try your recipe. SUPER comfort food for a sweet and healthy breakfast ;-) Butter is always better!
Two thumbs up and getting hungry,
Lia
Lia
Okay, this is an improvement to my pattern of eating habits. Keep this behavior up and I’m likely to subscribe to this tasty channel.
Agree !
I didn't tried it yet 😌 BUT IT LOOKKKSSS YUMMMMMYYY I WILL DO THIS FIRST THING IN THE MORNING ☕😛😋😋😋 I can't wait 😥
I am glad you like these videos ;)
Ha watching the older video's is so nice being newer to the channal im like what is this cute quirky stuff!!!
Fun watching 😊😇
I liked the 'Brown Sugar' background singing, you could have gone on. One of the best Stones songs.
i like to eat with syrup. Soooooo good
Hey ! Which syrup ?
***** Probablement du Sirop d'érable ^^
Canadian tree juice
I love the ad-lib's! Merci! La Pa Per Du!
In Spain we got a similar recipe called "torrijas"
Best recipe
Dude I just found this channel through Jamie Oliver's contest. I can't believe you are not a celebrity by now! Keep it up bro!
im so happy for this comment
Super cooking partner!
Yes, definitely hungry now!
Should I pay to follow ??? C'est marrant 🤣🤣🤣🤣🤣😍
I found out about you through Jamie Oliver as well. Keep up the GREAT work. I'm subscribing as well.
😆😂😭 trop marrant, Brown Suga it makes things better 😆
Delicious!
obrigado! merci! tks from Brazil!
Au Québec, nous appelons ça du pain doré :) Je trouve ta version excellante, merci d'avoir partagé!
Je me demande si ce serait possible de substituer de la crème au lait....
***** Du pain doré ? C'est trop classe comme expression !
Welcome on board Carlo !
One of my French culinary teachers made Pain Perdu with soupe de cerises and vanilla ice cream. We used cream instead of milk, try it :)
in English, they call it *_LOST BREAD_*
Le pain perdu...retrouvé!
mimi pinkette Trop bon !
Merci beaucoup!
The sad truth is I don't buy bread at the Bakery anymore and I don't keep bread for days until it gets stall.
You're welcome ! Brazil power !
So that's how it's done.
LOL c'est vrai ! merci ;)
Merci beaucoup
😊
Thanks ! I will ;)
Ooo que riiiiccccccooooooo!!!!!!!???
I am starving!!!!!!!!! (That's expensive! No it's not lol)
Thanks. Mine always comes out like an omlette bread :-(
I love the voice overs xD
This is so cute hahah
The alarm rang the moment my clock changed to 12:00 am xD
j'adore le pain perdu, la bouffe preferée dans ma tendre enfance.
Moi aussi ! Quoi de plus réconfortant q'un pain perdu ;)
***** Brown sugar, c'est pas du sucre de canne?
😋
Do you always cook with brioche, or regular bread too?
Those early videos 😮😮😮😮
ALEX WHY HAVE U CHANGED
The extra comments is cute, but confusing as a voice over. Better to have the extra comment in a different format, such as texts on screen.
Innocent french guys shouldn’t know how nice brown sugar is...
Hahahaha comment l'accent il s'entend :D bravo!
Some times I like to do a salty version of it and I put salt and dry oregano instead of sugar... It's delicious!!! Thanks for sharing!!! I'm from Ecuador but living in Argentina for the moment... I have one sealy question are you gay? Or you just like to pronounce guy like gay? Ja sorry if it's too direct....
I think he's just French, not gay.
Ikela Arteaga i think it’s just his accent
Lmfaoooo
This is the first video where the description reads Alex but you refer to yourself as Gab in the video. Is there a change in missing?
What type of bread was used?
+buddyb49 I don't know what he uses but we usually just do it with stale bread (usually stale baguettes as that's the type of bread we eat the more often)
José Arcadio Buendia wait stale as in expired bread??
Nori Not expired, but not super soft and fresh either. Basically 2-4 days old so it is a bit stiff and "rubbery". This way it holds its shape better and doesn't fall apart.
It's brioche. Pain perdu means lost bread, you should use bread (or brioche) old enough that you consider it lost
Or maybe an ordinary bread for breakfast that you left it in freezer without wrap it with anything for one night😂😂
avec quelle sauce toast français est mangé
This guy is so camp im surprised hes not in a tent.
*reads title* Don't you need to find the bread before you cook it?
Quel type de pain dois-je utiliser? J'ai utiliser un type de brioche and it was a total FAIL haha genre trop mou.. ca se tient pas
Stale bread works best.
With ice cream
My life is in pain perdu
Qui c'est la gourmande qui pique du nez dans la poêle ? J'ai cru reconnaître Mlle Bigou ...
👻
LOL et nope ;)
is the original name really just literally translated as Bread lost?
Yes because it's originaly made with stale bread who is destinate to be throw in the bin
I was told by a chef once it was because it was lost in the batter.
Hello from 2018
Making French bread is a pain
Funny
No wonder the Nazis invaded France.Who could resist Pain Perdu ? ;))))
....
Parsley
I can speak French I can translate Salut bâtons de pain grillé français
genial! :D Making Pain perdu in Rio!
Whos voice is the other guy? So cute XD
:-D
In america our bread already has sugar or coin syrup so we can skip that step.
Oh là là ! 😮
Moooarr sugar please!!!
is he drunk on sugar ?