Why You Should Cook French Toast In Your Oven | What’s Eating Dan
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- Опубликовано: 14 окт 2024
- Last time we covered breakfast foods, it was all about giant pancakes made by a robot. Today, Dan is alone in his home kitchen talking about another breakfast heavy hitter: French toast.
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One trick I have taken to using for French toast is to take a portion of the dairy (1/4 to 1/3 cup) and scald it in the microwave. Into that hot milk, I blend in the cinnamon and/or other dry seasonings and let them steep in the milk. It helps give a more even flavor to the toast without thinking about whether one slice looks like it has a lot more cinnamon than another.
ooh, i might have to try this
French toast for a crowd
I Ohio
I often make my French Toast in my Waffle Iron. Cooks both sides at the same time and adds the little square pockets for the syrup. Simple, easy and no pan to clean. Since I love French Toast and Waffles, it gives me things I like about both.
Use 2 sheet pans. Preheat oven to 500 with one tray in.
With the other tray soak the bread right before over reaches temp.
Once oven is to temp - Place the soaked toast slices on the hot tray then bake, flip and keep using the sheet till all of the slices you need are done.
Only use the second tray for prep.
I found that a cold tray takes too long to warm up and brown the slices for round one. Using a hot tray saves the first batch from becoming dried out.
Believe me - this was a lesson learned after serving 10-15 ppl per breakfast - 5-6 times. (I was following a similar - yet older recipe - Trust.
Makes sense. Thanks for the tip!
Excellent tip! Thank you!
Add a layer of brown or muscovado sugar pre-mixed with melted butter on top of a silicon mat then put the toast on top of it. Now you have a brulee'd french toast for an ever better result.
Please never stop making this series! I will absolutely be trying Lan’s recipe, it looks amazing.
My favorite French toast uses leftover panettone the day after Christmas. Thanks for the tip on drying the bread in the oven, and baking the toast in the oven. I can’t wait to try it.
Miamo 🐈⬛ I know Dan had to let her go earlier this year, it's so lovely to see the two of them together. ❤️❤️
That tip on how to dry out bread was very helpful, because I’m always wary of using fresh brioche for French toast because it’s so soft. What are your thoughts on other flavorings for French toast, like a dash of orange blossom water and cardamom with the cinnamon? Also, why is wheat or multigrain bread rarely used for French toast?
@@samiracle A lot of us find whole grain a bit, er, grainy for anything that is trying to present a custard texture inside. As for flavorings, think of what you like with creme or custard dishes. Nutmeg. Caramel, chocolate, favorite liquors, "sweet herbs," even a dash of heat. Five spice, or any of the winter spices that are in spice cookies. Pumpkin spice. Coconut flavoring. Cherry flavoring.
For my tastes, I like French toast like I do cheesecake, plain or vanilla with any added flavors coming from a sauce or topping.
@@samiracle those flavors sound great…fwiw I’ll use wheat bread at home if it’s just for me
Speaking of moisture, an important step in the oven method is to flip the French toast after cooking. While the recipe on the website and the 20th Anniversary book does say to “flip and serve,” it sounds like it is a brief and minor step in the seconds between putting the toast on a plate, adding syrup, and digging in. But if you do that the broiled side will be hard and tough.
In my experience, the process is to bake, broil, remove from heat, flip in the pan, wait a minute for the toast to soften, then serve.
Sure, it's great for you, but I am pretty sure the toast is steamed!
Day old baguette with eggs milk cinnamon sugar and vanilla. Fry in butter and serve with syrup or/and powdered sugar 😋
We use freshly grated nutmeg instead of cinnamon, and omit the sugar, but otherwise follow that recipe!
Dan I picked you out of the chorus line when you first appeared some years ago. I loved your depth of knowledge. Your ability to deliver it in a witty and amusing way while being rather easy in the eyes. So glad to see this blog and congrats for Becoming editor of America’s test kitchen magazine which I re-subscribe to recently because of your involvement. If you’re ever in western Massachusetts again I’ll come and watch another one of your demonstrations. Job well done.
I LOVE the way he explains things. These videos are excellently done and super entertaining as well. 🤗
The dry portion of the bread being referred to as "bone" is interesting. I always thought of it as a bad thing, that you want the bread completely soaked. Which is what an Alton Brown recipe did by letting the bread soak longer, browning in the pan and then finishing in the oven so that the custard sets completely.
Been doing Alton's version svrl yrs.
I've tried both before and the Alton Brown method gives you a center that is luxuriously rich and practically melts away, whereas the under-saturation method that relies on the custard wicking into the center during cooking provides a more toothsome eating experience. It'll depend on which texture you prefer in your finished French toast, but I go for the longer soak, personally. I also store my slices in the oven once they come off the pan to give them a chance for the heat to soak in and set the custard. For the last few slices, I turn down the temp in the pan and let them go a bit longer since they won't be spending any time in the oven. Those I tend to serve last so they have time to finish cooking while they rest. Most eggs in the US are low-temp pasteurized so I'm not the least bit concerned about them being unsafe to eat if the custard hasn't set, it's just a less appealing texture. I have also moved entirely away from attempting to make French toast with ordinary sandwich bread, as the slices are simply too thin to retain a soft custard center. If you want to use white bread then you need to find a company that makes thick-sliced artisan-style loaves. The Sara Lee Artisan white bread is honestly about as good as you can expect from pre-sliced sandwich bread and it works admirably for French toast. Otherwise, just buy an unsliced loaf of white bread, challah, or any other suitable bread. I've used cranberry pecan cobblestone bread before and it was absolutely spectacular.
Whats eating dan is truly a gem of RUclips. Wish he had his own channel!
I agree. He is so fun and his information is always enlightening.
Had half a loaf of Brioche sitting around last week so I left it out overnight to get nice and stale and made a custard with egg yolks, heavy cream, freshly grated cinnamon and nutmeg, and vanilla paste. Luckily I didn't have to work that day because I ate so much rich French Toast that I was basically incapacitated for the next 4 hours. So good.
Sounds great. Dried. Not stale though.
Nothing like a good old sugar coma on a lazy weekend morning!
Did anyone else notice at 4:59 that the eggs make a smiley face in Dan’s bowl?! Thank you, Dan, for putting so much fun in your videos! 🙂
I love using brioche bread for French toast,it's so delicious. I really like the idea of cooking it in the oven,I'll have to try this method.
When I was a child I loved French Toast so much that I was dissatisfied with how often I could get someone to make it for me. I asked my dad to teach me how so I could make it whenever I wanted. French toast was the first thing I learned to cook. I still love french toast, sometimes I make it with bagels.
I think it was my first thing I learned how to cook too! Either that or scrambled eggs, which you kind of need to know how to do that to make French toast anyways lol.
After my dad taught me that stuff, he went hard-core with me. He taught me how to make hollandaise sauce for eggs benedict. Ha! That one definitely wasn’t as easy, to say the least. I ruined _quite a few_ batches for a very long time until I got it down. But to this day it is one of my favorite breakfast dishes that I make every so often - back in college it was the best hangover food. ;)
I love the way that he taught me how to do it too, because it isn’t the “official“ way, as it takes way less time and way less dishes dirtying up.
oooh...so sweet AND chewy? Sounds like the best of all worlds to me.
I ❤ Dan's segments so much, I learn a ton about cooking/food from these short videos.
In my family French toast was a savoury food. We'd use whole milk with eggs, salt, pepper, oregano and basil and you'd aim for a high eggs to milk ratio (think little bits of fried egg at the edges of the bread). Went very well with sausages, bacon and ketchup.
French toast is not just a favorite to me… it is a comfort food! I grew up with my mom making it from good ol’ White bread with a super basic custard. I experiment with mine more. I don’t use milk, I use heavy cream and omit butter. Brown sugar, cinnamon and vanilla… I use the whole egg, but sometimes add a couple extra yolks… so good! Guess I’m going to make some this weekend!
I tried the sheet pan method the other day and it was absolute perfection
did you flip the bread or move it to the top rack and use the broiler? I've seen both methods on youtube
I personally enjoy my French toast with sourdough bread..... That tanginess of the bread and the sweetness of the custard and maple syrup is just so yummy 😋
there is no wrong use for sourdough bread.
Mmm my favorite! Tastes like Cracker Barrel's 😛
I've had French toast made with sourdough and it's not my preference, though I can see why some people might prefer it. It does provide a contrast of flavors, even if that contrast isn't exactly what I'm looking for in my French toast.
Gosh I love you, Dan.your smarts, your wit, and your ability to clearly speak very quickly.
Personally I go for a savory toast that we usually just call eggy bread rather than French toast, the same base stuff but sweet seasoning is replaced with salt and pepper.
I usually make extra, put in the fridge then use it the next day after toasting and make a sausage and egg frenchy
Was about to make the same comment. Love it salted with no sweets at all. If i want sweet i go pancakes.
What kind of bread do you use? I’ve never considered doing it without the sweets!
@@jkay88 usually just whatever I have lying around that's thick, worked well for me using white all the way to a seedy granary bread
@@jkay88 I suppose its just another way to eat egg on toast but as I have never been an egg texture fan but love the flavour this works for me :)
I use the mass-market bread that grocery stores sell as "Italian bread". Works great and gives a nice crust; I think it was an early ATK recommendation. No spices, just plain egg/milk custard.
The big switch is toppings--sour cream and fresh strawberries (use crème fraiche if you're putting on airs).
The contrast of the warm bread and the cool cream and berries is the absolute best!
Great channel! Great information! I follow the recipe you just talked about! Makes the most delicious French Toast ever! So easy too! Love the vanilla Brioche Bread!
I've been making a family tradition for my whole life. The tradition is French Toast but better. 1" sliced bread (usually oven dried French bread), an egg and heavy cream custard, and an overnight soak. Leaves you with thick rich pillows of custard pudding. They puff up when you fry them and are so good!
I like adding nutmeg, cloves, and ginger to mine. I also love the flavor of French Toast made with a tangy sourdough bread, like San Luis Sourdough. Panetone makes for great French Toast as well.
Eataly sells a dried cherry panettone during Easter & Xmas that makes TO DIE FOR French toast!
I don't think I would like cloves or ginger (too spicy), but I fully agree about the nutmeg. It adds a certain sophistication to the taste without the bite.
Dan, everything u make looks so delicious... You are awesome..
Hey Dan! You guys actually don't have a recipe for Japanese milk bread anywhere on your site that I can find. I know you did a vid on tangzhong but there no actual recipe for making a loaf. I'd love a well tested ATK version!
I co-sign
I do as well. I almost stopped the video to get the recipe I thought might be there.
Instead of rolls, try this recipe for a loaf, maybe. www.cooksillustrated.com/recipes/8660-fluffy-dinner-rolls?incode=MCSCD00L0&ref=new_search_experience_1 OR try the cinnamon bread www.cooksillustrated.com/recipes/6909-cinnamon-swirl-bread?incode=MCSCD00L0&ref=new_search_experience_3
You could try this link though I didn’t want to open my Instagram account. Plus there are other sites that show you how to make the Japanese bread
instagram.com/p/BLWPp5RABjU/?hl=en
I agree completely. Don’t show us the food, without teaching us HOW. Yum.
I've replaced milk with Irish Cream. Might only be a good idea for weekends though but works!
Lol so do I!
I love to use sourdough from my grocery stores bakery. It makes a lovely springy, almost cakey french toast.
Love ya Dan! A local bakery used to make a sourdough blueberry swirl bread. Leaving out a handful of slices overnight to dry out, eggs, half & half, and orange peel, yum yum. A little Real maple syrup - sometimes a little whip cream (from a bowl).
Truly a great recipe Thanks for sharing
Hey Dan, I've been making French Toast the sheet pan way for years! I have not and will not use blue food coloring! Always love seeing you!😍
I’ve made the french toast the way the lady made it. It was GREAT !
a diner near me crusts their french toast with rolled oats and extra cinnamon and its the best, nothing fancy but man it's so good.
Dan! Thank you! Sharing that everyday French Toast recipe is the best thing ever! 😍😍😍 The family fell in love and it's so easy we're going to have it every day
I learned to make this with milk, whole eggs (about evenly proportioned, but who measures?) Flavored with nutmeg and cinnamon. We usually skipped the suger because we'd be using super sweet maple syrup anyway. A while back I found myself out of nutmeg but with a while bottle of Chinese five spice. Cannot recommend enough! Super tasty!
@A Dedow You should definitely try Indian garam masala someday if you ever have that in your spice cabinet!
Another nice variant is French Toast Casserole. Layer the bread in a baking dish, pour the custard over it, let it sit (up to overnight) then bake. Cut into squares and serve. With this method you can sprinkle in chopped apples, or dried fruit like figs or raisins.
I use brioche, whole eggs, and half and half. I add a little sugar, cinnamon, and salt. I cook on an electric griddle.
I like to toast the bread to dry it out, and you get the additional flavor from the Maillard reaction. I also like to add to the custard: Apple pie spice, vanilla, and maple syrup. Give it a try!
I will often add whisky and nutmeg to my French toast custard... and also a couple tablespoons of flower (which I mix the cinnamon and nutmeg with before adding) which keeps the spices from clumping up.
nice tips
I use cinnamon swirl bread for my French toast. To avoid the soggy center, I make the same quick flip in the custard that Lan uses.
French Toast was a favorite dinner growing up - of course, we didn't know it was because it was cheap. Also one of the dishes we learned in home economics. It is a dish worthy of a Dan homage (and Meowmo - love love love
I do a French toast bake (I believe it was a McCormick recipe from years ago) which soaks the bread in 9x13 dish overnight and I use kings Hawaiian bread. It also has a sugar & butter base on the bottom with Granny Smith apples sliced thin and raisins. I use coconut sugar now and it still tastes yummy. We do this for Christmas morning along with an egg and sausage casserole and I’m not allowed to change it. My kids have had it this way ever since they were young.
In Germany these are called Poor Knights or Rich Knights if you enrich the egg custard and put a filling like jam in between two slices of soaked bread. We also have a dish called "stake" (the stake you burn things at), a kind of French toast casserole made of cut-up day-old rolls, apples, raisins, and custard.
We like to use a locally made sourdough bread. We have just recently used the baking sheet in the oven method and loved it!
For me sourdough is absolutely the best! A bit tangy and the crust stays crisp. Personally I like a more firm french toast (instead of mushy and custardy) and sourdough just holds up better than any other bread.
Another vote for sourdough here.
Also a sourdough fan -- sliced thick and well soaked in custard.
Man, I missed Dan so much, I’ve waiting for Dan to even teach me how to drink water.
You're right. French Toast is a lot like Stomp. I never thought of it that way
Your podcast reminded me to make more French toast! And oh by the way your kitty is really cute!
Cute video and yes, I've been doing this ATK baked french toast recipe for months, excellent. I've had some uneven experiences but that's attributed to my oven. My favorite bread is challah but I've made it out of hearty white bread and on occasion, brioche. I want to try that Japanese bread, that looks amazing.
One technique you missed that is my absolute favorite for french toast is to sprinkle a nice even coating of cinnamon sugar into the pan on top of the melted butter right before putting the bread in to sear. The sugar caramelizes and becomes a glossy, crackly sugar crust on the face of the bread. It is absolutely amazing and to me at this point any french toast that doesn't have this pales in comparison
I usually make Hungarian bread similar to Polish Babka. This is my favorite.
Whole eggs, milk, and vanilla.
my ideal French toast is pretty much the basic recipe with eggs, milk or half&half, sugar or honey, and a bit of cinnamon and nutmeg. What is more important than the specifics of the custard base, though, is the thickness of the bread and the length of time for the soak. Unlike with a lot of very traditional recipes for pain perdu, which can often call for a relatively brief soak, I soak it for however long it takes to fully soak the bread and rob it of all semblance of structural integrity. Basically, get your fish spatula ready, because you'll be needing it to retrieve the fully saturated bread from the custard bath. Then griddle at a low temperature until the exterior is nicely set and just starting to brown and the interior is still quite soft. I tend to set my oven to keep warm at around 150 degrees Fahrenheit, which helps give the custard a bit more heat to set up, but due to the somewhat frequent opening of the oven to add more slices, doesn't get hot enough to set it firm. The other rather important thing is the bread thickness. You should use bread no thinner than 3/4 inch and no thicker than 2 inches. Bread that is too thin won't allow you enough time to get the exterior cooked properly before the interior has set hard while bread that is too thick can be quite challenging to fully saturate with custard.
As a bonus tip: if you've got some leftover hotdog buns, they can be repurposed with reasonable effectiveness into French toast. Just remember to slice off the very top of the bun if they're side-split, or if you use top-split buns, then all you have to do is slice off the very edge from the buns that were at the edges of their pans. You need exposed bread crumb to soak in the custard more effectively. The soft and slightly sweet hotdog buns are great for French toast and you almost always have leftover buns because of the intentional mismatch between the number of units in hotdog packs and bun packs. In the case of my family, we typically end up with an even higher incidence of this, as leftover hotdogs frequently end up chopped and added to baked beans, so finding a good use for the leftover buns is a real bonus. Other, other bonus tip: if you don't have a preferred butcher that makes good hotdogs in your area but you happen to live nearby a Lowe's Foods, check and see if your location has a Sausage Works. Their sausages and particularly their Franktacular hotdogs are excellent.
Here in Sweden we have flour in the egg/milk mixture, making the end result more of a mix between pancake, crepes and US style french toast.
I use challah (and whole eggs, milk, vanilla, cinnamon, brown sugar, salt), but my current favorite cooking method is in the waffle iron. More crispy edges and no uncooked custard. So good.
French Toast with brioche, whole milk, whole eggs vanilla and a generous dash of nutmeg. And really good maple syrup! Yummmmm! Can’t wait to try the sheet pan version!
im bingeing your videos, so much good info.
Try substituting sour cream for the milk. Alternatively, a mixture of milk and yogurt. This allows a thicker custard that makes for French toast with good bones.
I've always used 2 whole eggs & 1 extra yolk. Whole milk, cinnamon, 1 teas sugar. Makes a Fan-damn-tastic custard
I love using sourdough bread for French toast, especially from the SF Bay Area. Someone else mentioned it, but the crust of the toast ends up having a really good firmness
Good thing with french toast is some grated cheese on top, and curry sauce, thin spreading of it before adding the cheese.
Specifically though, well the way I prefer it, is letting the french toast cool down a bit so it does NOT melt the cheese. The difference in texture and temperature is something I rather enjoy playing around with.
Smoked paprika is also rather nice sprinkled on top before the flip. Having it only on one side adds a certain specialness to it. Bonus points if you put another spice on the other side to complement it. Maybe even a sweeter spice. Or even sauce, like sriracha or something.
I am going to use some 4-day old Pillsbury cinnamon rolls tomorrow and soak them in melted vanilla ice cream before putting them in the skillet. It will be wonderful. Melted vanilla ice cream is the BEST (and easiest!) custard.
Love using sourdough bread. It absorbs the custard well and doesn't fall apart. And tastes wonderful. And we love cinnamon and vanilla in the custard.
This certainly upped my French toast game. Never added butter, cinnamon, etc to batter before. Was always just eggs, milk & bread, cooked, then slathered with syrup. . This looks so much more tasty🥰
If you're feeling lazy, you can just grab a shaker of pumpkin pie spice or a similar fall spice mix and shake some of that in. Just don't forget to add a bit of honey or sugar to the custard so you don't need to rely on the syrup to do all the heavy lifting on the sweetening. (Also, try to avoid standard thickness sandwich bread unless you want a tough, over-set custard. Try to find something thick-sliced like the Sara Lee Artisan bread, or get something from the bakery section that is unsliced and slice your own to between 3/4 and 2 inches. Soak until sufficiently floppy and saturated, then cook low and slow. Keep in a very low oven at around 150 degrees Fahrenheit for a few minutes to give the custard time to set before the slice cools off. This results in the best results in my experience.)
Pancakes AND French Toast? Dude be my breakfast bestie?
Great video! I love Dan!
I make my french toast with hardtack to make sure I'm starting with the driest bread.
My favorite French toast is made with a cinnamon roll, as prepared at Nano Cafe in Sierra Madre, CA. Absolutely divine.
Yes I did see Stomp years ago. Fabulous. Have you?
I like to use texas toast or cinnamon swirl bread.
I prefer to use egg yolks only I save the whites to use for scrambled eggs.
My best secret however, is using condensed milk instead of whole milk.
Instead if adding spices to mixture, I combine separately, then spinkle on after toast is finished.
I second this. Any sweetened (true) bread: brioche, cinnamon bread, sometimes I see apple bread in the grocery and snap it up. Never tried it with, say, banana “bread” or quick breads, but every other kind has been fantastic.
You say "condensed" milk. The thick sweetened condensed milk? Or just evaporated milk?
At Christmas time we use Hawaiian Sweet bread. Use Eggnog for the milk add eggs ,nutmeg then cook . Will try the oven method next time I make them. Yummm
I imagine that would be really yummy. Probably just a bit too sweet from my tastes but would work very nicely for most people.
We keep it so simple at our house and it's the only French toast I like. Some good quality batard, sweet or sour from Semifreddi's in San Francisco. A simple custard of whole egg, milk, and a pinch of salt. Skillet fry in BUTTER. Slather with more butter and maple syrup!
Dan … I use whole eggs and love your suggested cooking method …. I love your programs …
Adding corn starch to the custard provides a nice crunch...
Add some rum and orange zest to maple syrup and reduce a little before topping the french toast 😚👌
This is the absolute best French Toast I have ever made or eaten in my life!!!
My mother always used nutmeg for main spice.
Yes! I love nutmeg!
There are nice guys who don't have cats, but nearly every guy with cats is nice.
My brother in law seems like a meany, but he loves his cat Booger so I knew he was a good guy. 😃
SO true, my husband had never had pets in the house when he was growing up and thought cats were only for barns, but he let me get one and when I had to put her down even he said it was really lonely without her. Now he is a true cat lover and lets our latest cat sleep on our bed. In the cold weather she snuggles up to him because he is warmer. His mother would be horrified if she knew :)
Absolutely TRUE
I made my French toast in the oven today, amazing!!!
First I fry the bacon in lard until crisp, than a large slice of leftover country loaf rubbed with a piece of garlic goes into egg-wash with a dash of milk and salt. I shallow fry it in the bacon lard. I serve it with the bacon, maple syrup and a large mug of hot coffee melange. 👍😁
I had a few day old croissants that I used for French toast once after slicing them in half lengthwise. It was the best French toast I've ever had.
I use raisin bread for my French toast.
Carefully slicing a cinnamon roll sideways (from local donut shop) & dipping in just well beaten eggs, using standard smart balance to butter the pan makes the best French toast🤤
Hey Dan- A cake donut makes a great “bread” choice for French Toast. 😘
My mom used to buy the 'day old' donuts and use them for french toast and for bread pudding.
@@eckankar7756 yum!!
great idea! slicing cinnamon rolls in half also is delish!
To each his own, but no dry parts for me. I no longer order French toast in restaurants, because there is usually too much dry in the middle, the bread having been quickly dredged in the egg-milk mixture. The bread doesn't need structure--it needs custard. In my native New Orleans, we call it "lost bread" from the French pain perdu, and we use our local French bread baguette, which is light and pillow-y and has a very thin crust-you cannot use normal baguettes because the crust is too thick and won't soak up the egg-milk liquid. The 1-inch slices are left to get "stale" for a couple of days, then they're soaked until there is no dry left. The bread itself has enough structure not to fall apart until it firms up in the hot pan. In my opinion, it beats everything else.
How did I miss a Dan video!? I’m glad I realized. We need more Dan!
Sourdough is THE bread for French toast. Cinnamon and bourbon vanilla in the whole egg custard. Top with plain full-fat yogurt, fresh berries, and quality maple syrup.
I love putting ginger nutmeg cloves and cinnamon in the batter. Soo yummy 😋
I sometimes make French toast with banana bread (if I have any leftover). It's insanely delicious.
“get outta here, skillet”...Dan is the best! His videos are great.
Greek Easter bread in my house,gotta use your recommendations for the custard and method of cooking 🧑🍳
In winter time, I use egg nog in the place of milk. Peach Bourbon also added to Maple syrup. LOL! Gotta be 21 or older to eat my version of French Toast. Totally going to do the oven version!
Been eating French Toast for nigh on 80 years. Never heard of, or seen it made with custard. But having said that I saw things i could try.
Alton Brown's recipe uses honey instead of sugar. It mixes in SO much faster and gives just a little hint of flavors.
Depending on the honey, the flavor can be too much
Question: for Lan's recipe, do you do the dry/bake bread first or it looks like just fresh from the package?
Random but yes, we used to watch Stomp every year in band in middle school, what a throwback 😂
Dan, you are the most fun to watch at ATK !!!
My mom used to dip bread into an egg and milk batter, then after frying one side added cheese and fried the outside for grilled cheese sandwiches. No sugar, cinnamon or syrup.