I tried giving my kids real maple syrup but they won't eat it because it doesn't have that super fakey pancake syrup flavor they are used to. Oh well, more for me!
@@indiraratala3949 People assume that time is a strict progression of cause to effect, but actually from a non-linear non-subjective viewpoint it's more like a big ball of wibbly wobbly .. timey wimey .. stuff
Glad to see you used real maple syrup. And if anyone not in the know wonders why it cost so much, it takes between 35 to 55 gallons of sap to make one gallon of syrup. And the time to collect the sap is short. As my dad taught me when the trees start budding you're done. Also need warm days and cold nights. Another thing you can do with your syrup is melt butter in it. Oh boy is that tasty. There you go Chef Frank, from one Frank to another
Maple syrup has been my conversion tool. I introduce people who've only had the corn syrup on foods to the REAL maple, and, so far, they've all loved it and allowed me to introduce them to other foods that are outside of their normal pallets. It's been great.
Our grandmère (who made what our family considered to be the perfect french toast) had already solved the cinnamon problem by mixing cinnamon and sugar completely together first and adding the vanilla (or rum) to it to make a perfectly mixed paste before adding the other ingredients. Never a clump of cinnamon, and simply blended together with one fork.
@@ProtoCookswithChefFrank it is baking 101 mix the dry and wet ingredients separately and then mix them together. When Frak finishes his baking courses, this will be his second nature. I suppose this is contraintuitive to most chefs, because their process is usually adding one ingredient at a time and slowly building layers of flavor. Thanks to grandma I have this knowledge since the age of six. There are pastry cooks, confectioners and the highest level is grandma. 🙂 Thanks Frank for another superb video. We usually save bread in different way so the final product is not sweet, but this is great inspiration.
I put the pieces of butter in a cup with the maple syrup as I prefer to warm both together a little bit. When warm a bit all the flavors are brought out together beautifully. Then I poured these yummy blend over my French Toasts. I don't like cold maple syrup over my hot French Toasts or pancakes. There is more flavor when these are just warm!! 😉
A spanish version would be torrijas. It's a seasonal dessert, as we only make them during Holy Week. They are quite different. We heat milk with lemon rinds, cinnamon sticks and sugar. We let everything infuse. Once warm, we soak the bread and give it an egg wash. Then they're fried in olive oil and for last, they're covered in watered honey. There's another twist in which the bread is soaked in sweet sherry wine instead of milk. Delicious
@@ProtoCookswithChefFrank didn't you try them when you were in Spain? They are sold everywhere from March to April. I highly recommend trying torrijas at least once. It's a bit of a mess in the kitchen, but definitely worth it. Have a nice day,Frank. Greetings from Jerez de la Frontera
French toast is actually Belgian. Like the notional detective Poirot, the language he spoke was primarily French and therefore Americans assumed he was from France. Just a bit of trivia to enhance your lives. :-)
A little different from what I'm used to, but looks so tasty as well. I guess French toast is one of those dishes that is good almost any way it's done.
Chef Frank, thank you so much for keeping it really real with the trader joes products and breakstone butter. We grew up eating breakstone, and yes, I have moved on to kerrygold, but I appreciate you providing us with the basics we all know, have access to, and love.
In russian toasts called "grenkee" we use only eggs, then soak bread in there add some garlik and cook. Your french toasts more sweety and I have all ingredients to try it in the next morning😃
One thing I've learn in New York: french toasts are made with challah bread. I've got to make braided challah from scratch just to make French toasts later on. It's a thing.
There's a local diner in my area that makes fresh challah bread instead of rolls or such, when I worked there I realized that's why the french toast tasted so good. Still go down there occasionally to buy the fresh loaves, it really is a great bread when you want something to soak up a mixture.
I made this for my husband this morning and he said it was the best french toast he's ever had... I never thought to blend the mixture. Fantastic advice Frank. Thank you 💕
I can’t do cheap pancake syrup. My lady won’t touch maple syrup though. I can’t fathom putting that pancake syrup on something. Nasty. Maple syrup is so much better. Anyway, this has to be my favorite cooking outlet. You’ve got such an infectious passion for what you do, it’s clear that you love what you do and want others to love it too. You’re awesome!
Your love for excess butter makes me feel glad I'm not the only savage! Butter is amazing. I'm very lucky where I live in Scotland there is an incredible dairy farm just a couple of miles away
French toasts are the best thing ever! But anyone knows why we call them "French"? 😂😂 I France we call this "Pain perdu" which translates to "lost bread"
@@brokenglassshimmerlikestar3407 Pretty sure that one is because the cut traditionally used for the first fries was called Frenching. So you French the potato when you're cutting it up, hence French fries. As for French toast, we call it that because most people in the US don't speak French.
Thank you for describing this as a custard. I tried soaking a few years and it was too soggy. I’ll slow down my cooking from now on. I also am exited to try nutmeg and orange peel next time. As for syrup, I’m the only real deal lover in the house but the fam does love homemade fake syrup.
How did you know I needed a French Toast video? I make a simpler version of toast for my mom all the time and she loves it, but it's always fun to learn new tricks to make things a bit more fancy! I don't think she'll go for the real maple syrup, she's also a devotee of the cheap stuff. Oh, well, to each their own :)
Just made this (Mixing this recipe from the recent one on epicurious. The two are nearly identical, since they're both Frank!) I did use the brandy, but left out the cinnamon, and went with heavy cream. We were skeptical about the orange rind, since there is a diner nearby that overdoes the orange in their french toast... but it turned out fantastic! Nice and subtle, all the flavors mix well, and compliment each other perfectly. Used a baking dish for the soak, and a griddle for the cook, so we could fit more slices. The custard really reminds me of eggnog, with the nutmeg, brandy, eggs, cream/milk. We will definitely make "Frank-Toast" again!
Chef! Another great video! I could never get used to cinnamon in my French toast, but I realize it's a standard. Butter! Never enough! My wife and kid give me so much grief because I like so much butter! Additionally, I love that you recommend real maple syrup ... there is no exception. We grew up in CT and were raised on the "fake" syrup you called "pancake syrup". My brother still uses store-bought pancake syrup, but I acquired a taste for the real stuff a long time ago. We live here in NH and we have family that boil their own! Another great one! Thanks, Chef!!!
TRADER JOE BRIOCHE! I used it to make French toast once and it held up fairly well, but Challah is a staple of my Jewish childhood and I did have Challah French toast once. It's amazing.
Try it Russian style (it's called grenki). My mother made it pretty much the same as you sans vanilla (which was not commonly available when I was growing up), but serve it with melted butter mixed with warm honey. Or for more tart flavor mix honey with sour cream and a bit of kefir or liquid yogurt (Russian sour cream is not as solid as the one sold in US)
I do something similar but use heavy cream instead of half-n-half, almond extract instead of vanilla, use 00 flour instead of all-purpose, and a combination of brown and white sugars. Other than that, pretty much the same. lol Also, if you don't want your spice mix to float to the surface, try mixing your spices and sugar together before putting them into the liquid.
Here's a tip for ya Frank: Whip your cinnamon and sugar into your eggs first before adding your milk, it'll disperse the cinnamon so much better and keep it suspended for a good amount of time afterwards.
Oh man now we are going to have to make that for breakfast! Quick rec-- one of our friends in Maine pointed out to us that the Passamaquoddy Tribe makes and sells maple syrup under Passamaquoddy Maple, and tbh it's night and day from the "real maple" in our grocery store. I mean, they've been making it for millennia, of course they're good at it, but holy heck it's delicious. We think you'd enjoy!
hey Frank, you should try kaya toast with salted butter. I'm sure you'll like this combination of salty and sweet too! Kaya is also known as coconut jam or kaya jam which basically consist of coconut milk, eggs and sugar. Its awesome
@@ProtoCookswithChefFrank In the jam itself (you don't eat the leaves is what I mean), no, usually you'd just use pandan leaves to infuse flavors into what you're cooking, like rice or chicken (that's a whole new topic) but in kaya it's mainly infusing the pandan flavor into the coconut jam!
hmm maple syrup i like it. at my work we make a french toast cornflake cereal with a cooked brown sugar coated banana and on the side a caramel glaze but this is a very nice and simple way of making french toast
Three cheers for the generous use of salted, whipped butter, Chef!!! 💜💜💜 That was also my dad's favorite. That swirling pool of melted butter and syrup at the end made me absolutely **swoon!!!** I'm curious. Do you ever make savory french toast?
@@ProtoCookswithChefFrank Simply leave out the sugar and vanilla, then flavor your savory custard mix in any way you like! I'm partial to garlic (freshly ground paste, so it doesn't burn) and freshly ground pepper. Cook the same way, then top with cheese sauce, freshly shredded cheese, and/or sauteed vegetables. Now, I might need to bake some challah this weekend just for this!!! 😋😋😋
I just made this version of French Toast. AMAZING! Also, if you are looking for ideas, I would love to see your take on breakfast sausage from scratch.
I like to use sourdough and I make the custard with coconut milk and a little bit of coconut cream…… lactose issue. However I still use butter as well. 🤣
This is exactly how I make my French Toast, including using Challa and topping with Maple Syrup, except that I'll have to try regular butter. (I always buy unsalted since I do a lot of baking.)
Your french toasts intrigue me I've never seen such thick slices and soaked for so long! I will have to try it. Mine is much slimmer toast, quickly dunked and savoury with a cheese slice :)
I love french toast 💕 thanks for showing us your version. I like something thats similar to this and might seem crazy at first to someone who has only eaten french toast, but its nothing alike in taste. I whip up some eggs, (can add a tiny bit of water or milk), salt and pepper, can add caraway seeds, put any bread (just the most basic plain bread will do nicely), let it soak the eggs a bit and cook the bread on a pan with butter or oil. If you don't shake off too much of the excess egg before placing the bread on the pan, it leaves nice mini omelette-like pieces stuck to the bread. I eat it with cheese, arugola and a tomato slice on top, when I'm lazy I just go for ketchup. I love both sweet and savory versions of this "bread in egg" dish 🥰
Hey Frank love your channel absolutely love your down to earth approach with still being a great chef. I have any idea for one of your shirts just a suggestion it should say "got salt". Can’t wait see what coming down the line on your show 😊
I've never been a big fan of French toast but now I think it's just cause my mom made shitty French toast. Every time I see a RUclips chef make it properly it looks delicious. I guess that's the benefit of not using the cheapest store brand white sandwich bread and using half & half or cream with the milk. What a difference the bread and dairy make.
Whaaa?? Hallah has no butter...? But in my country you make some kind of hallah with butter :( It's called chałka, maybe its called differently because of the butter :)
His joy in this video is uplifting
I feel like I've been summoned by the mere existence of this video 😂 Looks great, Chef Frank!
I’ll have to make it for you one day. With Canadian 🇨🇦 syrup.
@@ProtoCookswithChefFrank You spelled ketchup wrong
So, your turn to make a french toast recipe video?
There's so much butter, Julia Child rose from the grave to give her seal of approval
Paula Deen liked that.
I tried giving my kids real maple syrup but they won't eat it because it doesn't have that super fakey pancake syrup flavor they are used to. Oh well, more for me!
Same in my house
How did you comment 16 hours ago? And how did frank reply in a hour?!
@@indiraratala3949 It could be Patreon. They get everything a day earlier than us.
@@indiraratala3949 People assume that time is a strict progression of cause to effect, but actually from a non-linear non-subjective viewpoint it's more like a big ball of wibbly wobbly .. timey wimey .. stuff
Fake syrup should be considered assault on the level of whipping half a brick at someones face.
10:47 "Don't go too crazy with the butter." [uses butter for the fourth time]
You have to make a Needs Butter shirt if you keep this up.
I watched this video after eating breakfast and now I'm preheating my skillet for round two.
Glad to see you used real maple syrup. And if anyone not in the know wonders why it cost so much, it takes between 35 to 55 gallons of sap to make one gallon of syrup. And the time to collect the sap is short. As my dad taught me when the trees start budding you're done. Also need warm days and cold nights.
Another thing you can do with your syrup is melt butter in it. Oh boy is that tasty. There you go Chef Frank, from one Frank to another
Thanks for the info
If you mix the cinnamon with the sugar toy won't need a blender.
The way you talk about your family, especially your dad, is so sweet.
This is by far your most entertaining video to date. Your personality and humour really shines through.
Thanks
@@ProtoCookswithChefFrank You're welcome. Shalom from Israel.
Maple syrup has been my conversion tool. I introduce people who've only had the corn syrup on foods to the REAL maple, and, so far, they've all loved it and allowed me to introduce them to other foods that are outside of their normal pallets. It's been great.
It is the best and you need less of it
Chef Frank holding up that plate be like, "This is the way."
I usually top my french toast with honey and a light dusting of powdered sugar and I use Chompie's Texas toast!
Sounds delicious
French Toast is a canvas for Emily, just put Ketchup on it.
😇
@@LieutenantMasterson and obviously everyone has a good chuckle about it - Emily included :)
I love when you tell us some history behind the meal, It really increase the content value! Shout from Brazil!
Breakstone is definitely the nostalgia butter. My parents still use it for everything.
Our grandmère (who made what our family considered to be the perfect french toast) had already solved the cinnamon problem by mixing cinnamon and sugar completely together first and adding the vanilla (or rum) to it to make a perfectly mixed paste before adding the other ingredients. Never a clump of cinnamon, and simply blended together with one fork.
Great tip. Thanks
@@ProtoCookswithChefFrank it is baking 101 mix the dry and wet ingredients separately and then mix them together.
When Frak finishes his baking courses, this will be his second nature.
I suppose this is contraintuitive to most chefs, because their process is usually adding one ingredient at a time and slowly building layers of flavor.
Thanks to grandma I have this knowledge since the age of six. There are pastry cooks, confectioners and the highest level is grandma. 🙂
Thanks Frank for another superb video. We usually save bread in different way so the final product is not sweet, but this is great inspiration.
Ah Saturday morning when grandmother makes french toast her way, really nostalgic
Me: substitutes pretty much everything with the ingredients I have on hand
Also me: surprised that Chef Frank's recipe tastes so much like my own 😊🤘
I put the pieces of butter in a cup with the maple syrup as I prefer to warm both together a little bit. When warm a bit all the flavors are brought out together beautifully. Then I poured these yummy blend over my French Toasts. I don't like cold maple syrup over my hot French Toasts or pancakes. There is more flavor when these are just warm!! 😉
French toast.... a classic favorite made by Dads everywhere. love the video.
A spanish version would be torrijas. It's a seasonal dessert, as we only make them during Holy Week. They are quite different. We heat milk with lemon rinds, cinnamon sticks and sugar. We let everything infuse. Once warm, we soak the bread and give it an egg wash. Then they're fried in olive oil and for last, they're covered in watered honey. There's another twist in which the bread is soaked in sweet sherry wine instead of milk. Delicious
Sounds amazing
@@ProtoCookswithChefFrank didn't you try them when you were in Spain? They are sold everywhere from March to April. I highly recommend trying torrijas at least once. It's a bit of a mess in the kitchen, but definitely worth it. Have a nice day,Frank. Greetings from Jerez de la Frontera
If you make a paste with cinnamon and a bit of milk, then add in more milk while stirring, you won't get the floating cinnamon clumps.
Great tip
French toast is actually Belgian. Like the notional detective Poirot, the language he spoke was primarily French and therefore Americans assumed he was from France. Just a bit of trivia to enhance your lives. :-)
A little different from what I'm used to, but looks so tasty as well. I guess French toast is one of those dishes that is good almost any way it's done.
The like to dislike ratio on these videos just prove how good those videos are
Chef Frank, thank you so much for keeping it really real with the trader joes products and breakstone butter. We grew up eating breakstone, and yes, I have moved on to kerrygold, but I appreciate you providing us with the basics we all know, have access to, and love.
In russian toasts called "grenkee" we use only eggs, then soak bread in there add some garlik and cook. Your french toasts more sweety and I have all ingredients to try it in the next morning😃
Sounds delicious
I do this. In the UK its called eggy bread
Frank you are the nicest guy. You have the nicest disposition and presentation. You give me the how-to dad vibes I need.
Thank you so much.
Define “not too crazy” 🤣🤣🤣
I love butter too but have learned to be very sparring with it. A little goes a longggggg way. But if you're trying to be indulgent. ALL THE BUTTER!
One thing I've learn in New York: french toasts are made with challah bread. I've got to make braided challah from scratch just to make French toasts later on. It's a thing.
Fortunately hallah is a wonderfully easy bread to make
I absolutely make an extra large challah loaf (or two) specifically to have leftovers for french toast! It's *definitely* a thing, @Danny Plass. 😉
I could practically smell that close up of the plate. I embrace my Savage nature: I WILL go crazy with the butter!
I started using maple syrup when my stepmother moved into our house (she’s from WI). NEVER GOING BACK!!!
There's a local diner in my area that makes fresh challah bread instead of rolls or such, when I worked there I realized that's why the french toast tasted so good. Still go down there occasionally to buy the fresh loaves, it really is a great bread when you want something to soak up a mixture.
5:46 best ploom ever
thats soo good
Butter upon butter upon butter! Frank, you are a man after my own heart attack!
The secret to French Toast is about two tablespoons of Meyers rum in with the eggs.
Good one
I made this for my husband this morning and he said it was the best french toast he's ever had... I never thought to blend the mixture. Fantastic advice Frank. Thank you 💕
Pair that french toast with some bacon from Harringtons in Vermont. Ah what a comfy combo. And their ham , mmm
I can’t do cheap pancake syrup. My lady won’t touch maple syrup though. I can’t fathom putting that pancake syrup on something. Nasty. Maple syrup is so much better. Anyway, this has to be my favorite cooking outlet. You’ve got such an infectious passion for what you do, it’s clear that you love what you do and want others to love it too. You’re awesome!
Frenchie here. Perfect pronunciation of pain perdu 👌🏻 awesome recipe! Yummmmm
Sponsorship! Heck yeah! Go Frank!
Thanks.
Yes, I'd like a side of bread with my butter please!
Your love for excess butter makes me feel glad I'm not the only savage! Butter is amazing. I'm very lucky where I live in Scotland there is an incredible dairy farm just a couple of miles away
I love butter.
Love French toast!
An ingredient that has be pre-salted? That is the biggest twist of this dish
French toasts are the best thing ever!
But anyone knows why we call them "French"? 😂😂 I France we call this "Pain perdu" which translates to "lost bread"
While we're on it, why do Americans call potato chips "French fries"?
@@brokenglassshimmerlikestar3407 Pretty sure that one is because the cut traditionally used for the first fries was called Frenching. So you French the potato when you're cutting it up, hence French fries.
As for French toast, we call it that because most people in the US don't speak French.
@@brokenglassshimmerlikestar3407 😂😂😂
I think I like my French toast less custardy in the middle but I'd have to try a really thick bread to sure. Looks yummy.
Crispy makes it. As with butter and maple syrup.
Thank you for describing this as a custard. I tried soaking a few years and it was too soggy. I’ll slow down my cooking from now on.
I also am exited to try nutmeg and orange peel next time.
As for syrup, I’m the only real deal lover in the house but the fam does love homemade fake syrup.
How did you know I needed a French Toast video? I make a simpler version of toast for my mom all the time and she loves it, but it's always fun to learn new tricks to make things a bit more fancy! I don't think she'll go for the real maple syrup, she's also a devotee of the cheap stuff. Oh, well, to each their own :)
Yay sponsorship!! Frank I love hearing about what your family/friends have taught you and you pass it along to us viewers. Great video as always!
Frank talks about real maple syrup being different from pancake syrup. Me as a Canadian: those are different things?
SALTED butter? Who are you and what have you done with Frank!
Just made this (Mixing this recipe from the recent one on epicurious. The two are nearly identical, since they're both Frank!)
I did use the brandy, but left out the cinnamon, and went with heavy cream.
We were skeptical about the orange rind, since there is a diner nearby that overdoes the orange in their french toast... but it turned out fantastic!
Nice and subtle, all the flavors mix well, and compliment each other perfectly.
Used a baking dish for the soak, and a griddle for the cook, so we could fit more slices.
The custard really reminds me of eggnog, with the nutmeg, brandy, eggs, cream/milk.
We will definitely make "Frank-Toast" again!
Always the best Chef! I added the Brandy you mentioned in a different video.
Chef! Another great video! I could never get used to cinnamon in my French toast, but I realize it's a standard. Butter! Never enough! My wife and kid give me so much grief because I like so much butter! Additionally, I love that you recommend real maple syrup ... there is no exception. We grew up in CT and were raised on the "fake" syrup you called "pancake syrup". My brother still uses store-bought pancake syrup, but I acquired a taste for the real stuff a long time ago. We live here in NH and we have family that boil their own! Another great one! Thanks, Chef!!!
Another excellent topping with 🇫🇷 toast is homemade raspberry sauce with a little lime or lemon juice 😋. 👍 video.
Sounds great
TRADER JOE BRIOCHE! I used it to make French toast once and it held up fairly well, but Challah is a staple of my Jewish childhood and I did have Challah French toast once. It's amazing.
Try it Russian style (it's called grenki). My mother made it pretty much the same as you sans vanilla (which was not commonly available when I was growing up), but serve it with melted butter mixed with warm honey. Or for more tart flavor mix honey with sour cream and a bit of kefir or liquid yogurt (Russian sour cream is not as solid as the one sold in US)
Sound delicious
I do something similar but use heavy cream instead of half-n-half, almond extract instead of vanilla, use 00 flour instead of all-purpose, and a combination of brown and white sugars. Other than that, pretty much the same. lol Also, if you don't want your spice mix to float to the surface, try mixing your spices and sugar together before putting them into the liquid.
Here's a tip for ya Frank: Whip your cinnamon and sugar into your eggs first before adding your milk, it'll disperse the cinnamon so much better and keep it suspended for a good amount of time afterwards.
Great tip
I love making my french toast with amaretto. I also infuse the amaretto with the maple syrup. But I've never added sugar to the custard mixture.
Amaretto sounds great
watching this while hungry isnt a good idea
Oh man now we are going to have to make that for breakfast! Quick rec-- one of our friends in Maine pointed out to us that the Passamaquoddy Tribe makes and sells maple syrup under Passamaquoddy Maple, and tbh it's night and day from the "real maple" in our grocery store. I mean, they've been making it for millennia, of course they're good at it, but holy heck it's delicious. We think you'd enjoy!
I’ll look for it
Fun to see your rendition of French Toast. And a good choice for a video because everyone should have this recipe as a pocket pick. Keep em comin
Pocket pick, love it
hey Frank, you should try kaya toast with salted butter. I'm sure you'll like this combination of salty and sweet too!
Kaya is also known as coconut jam or kaya jam which basically consist of coconut milk, eggs and sugar. Its awesome
Does it have pandan leaf in it?
@@ProtoCookswithChefFrank In the jam itself (you don't eat the leaves is what I mean), no, usually you'd just use pandan leaves to infuse flavors into what you're cooking, like rice or chicken (that's a whole new topic) but in kaya it's mainly infusing the pandan flavor into the coconut jam!
another awesome vid, Chef Frank!
Looks soooooo good
Thanks
1:16 Forward Slash!
Sorry
hmm maple syrup i like it. at my work we make a french toast cornflake cereal with a cooked brown sugar coated banana and on the side a caramel glaze but this is a very nice and simple way of making french toast
Three cheers for the generous use of salted, whipped butter, Chef!!! 💜💜💜 That was also my dad's favorite. That swirling pool of melted butter and syrup at the end made me absolutely **swoon!!!** I'm curious. Do you ever make savory french toast?
I haven’t. But I have heard about it. Do you make it? If so how?
@@ProtoCookswithChefFrank Simply leave out the sugar and vanilla, then flavor your savory custard mix in any way you like! I'm partial to garlic (freshly ground paste, so it doesn't burn) and freshly ground pepper. Cook the same way, then top with cheese sauce, freshly shredded cheese, and/or sauteed vegetables. Now, I might need to bake some challah this weekend just for this!!! 😋😋😋
I just made this version of French Toast. AMAZING!
Also, if you are looking for ideas, I would love to see your take on breakfast sausage from scratch.
I will get to that
@@ProtoCookswithChefFrank Yay! Thanks :)
I like to use sourdough and I make the custard with coconut milk and a little bit of coconut cream…… lactose issue. However I still use butter as well. 🤣
That is a great adaptation
This is exactly how I make my French Toast, including using Challa and topping with Maple Syrup, except that I'll have to try regular butter. (I always buy unsalted since I do a lot of baking.)
The combination of salty butter and sweet syrup is amazing
You are criminally under-subbed
Your french toasts intrigue me I've never seen such thick slices and soaked for so long! I will have to try it.
Mine is much slimmer toast, quickly dunked and savoury with a cheese slice :)
As someone who generally speaking prefers savory food, that sounds delicious.
I love french toast 💕 thanks for showing us your version.
I like something thats similar to this and might seem crazy at first to someone who has only eaten french toast, but its nothing alike in taste.
I whip up some eggs, (can add a tiny bit of water or milk), salt and pepper, can add caraway seeds, put any bread (just the most basic plain bread will do nicely), let it soak the eggs a bit and cook the bread on a pan with butter or oil. If you don't shake off too much of the excess egg before placing the bread on the pan, it leaves nice mini omelette-like pieces stuck to the bread.
I eat it with cheese, arugola and a tomato slice on top, when I'm lazy I just go for ketchup.
I love both sweet and savory versions of this "bread in egg" dish 🥰
Sounds like eggy toast
This looks delicious
Hey Frank love your channel absolutely love your down to earth approach with still being a great chef. I have any idea for one of your shirts just a suggestion it should say "got salt". Can’t wait see what coming down the line on your show 😊
I figured this would be old hat, but now I can see I’ve been doing French toast all wrong
Lovely! But I am a little surprised the syrup wasn't warmed up first.
Valid
But does it have ketchup on it!?!?
❤️🍅👶🏿👶🏾👶🏽👶🏼👶🏻🍅❤️ LOL.
You’re welcome Emily!
💗❤️🧡💛💚💙💜🖤🤍🤎
I've never been a big fan of French toast but now I think it's just cause my mom made shitty French toast. Every time I see a RUclips chef make it properly it looks delicious. I guess that's the benefit of not using the cheapest store brand white sandwich bread and using half & half or cream with the milk. What a difference the bread and dairy make.
i am so happy that you made your own channel!!
I have an arroz caldo video I did when I first started the channel.
Absolutely love real maple syrup. Can you share where you source yours from? (Or, do you make it yourself, hahaha)
@Protocooks - Max Miller getting married oct 8. Posted wedding cake video oct 5. Maybe do something in your video to honor him?
Your french is okay :D
Just in time for breakfast (its 7 am atm)
If you had Penny here to help this would have included bacon and bourbon
This is so delicious Frank 😋
Whaaa?? Hallah has no butter...? But in my country you make some kind of hallah with butter :(
It's called chałka, maybe its called differently because of the butter :)
I use coconut oil to keep it sweet flavored
I can feel my arteries hardening.
Chef Frank - what, if anything, do you do with the leftover cream-egg mixture?
Good question.
More french toasts.
I usually use it all up. Make extra French toast and freeze it.
Yeah frank! Looks delicious! Real syrup is amazing!
I'm sure Emily likes it with ketchup!!! Xo
But she's from Canada. Even chances to maple syrup or ketchup as her preferred topping for French Toast.
@@shvat26 hope we find out!!!
I can't believe people would push down their french toast, the thicker the better.
Agreed
oh my god I haven't had french toast in such a long time and that looks sooooo good. Going to have to try this out
🤤
French toast? more like Franks Toast
Could you make a chili?
0h yes!