Just tried it👌 What I love about this one is 1) without adding sugar, it's not too sweet and 2) the yogurt gives it a little freshness, acidity and lightness. Didn't do the sandwich style, but simply added all the toppings on top. Cup of coffee with it - amazing.
I absolutely love the fact Jamie all ways tries the food hes cooked on camera in front of us. You don't see it a lot of the time. A lot of videos I've watched they'll show you how to make it & present it & that's it.
In France we usually prepare this recipe with stale bread .We use milk, eggs, sugar, and butter. It is called " pain perdu." The aim is to be able to use this stale bread instead of throwing it into a bin . I sometime add marmelade or jam.
@K B for one person. One egg Two slices of stale bread 20cl of milk more or less. 5g/10g of sugar 1 knob of butter . That is for the pan. I personally add the sugar when I cook my toasts because I like to get some sort of caramel but you can add sugar to your milk and egg preparation or pour this sugar in the end .
The Medici influence on French Culinary Art The History of French Toast | The Breakfast Shoppe According to a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter. During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) who married Henry duc d'Orleans (who later became King Henry II). Italian cooks were light years ahead of French culinary specialists.... Caterina di Medici was born in Florence on 13 April 1519 and was a member of the powerful Italian Medici family. She became the queen of France through her marriage to King Henry II. Her impact was notably felt in the French royal kitchens. The influential Italian is attributed to many gastronomical introductions between France and Italy - including bringing many Florentine dishes to the attention of Renaissance France. Catherine, the great-granddaughter of Lorenzo the Magnificent, brought with her a cortege of Florentine chefs. These chefs were trained in the intricacies of Renaissance cuisine - experts in preparing Italian delicacies that are now considered the hallmark of French culture. Elegance and design Before Caterina came to France, French table manners were still fairly simple compared to Italy. Forks were not commonly used. Knives, spoons and finger food were the norm. Food served was easily speared on the point of a knife, eaten by hand, or placed on a slice of bread and gulped down. Utensils and cups were shared, and soups and stews were drunk straight from the bowl. Caterina introduced cultural innovations from the Italian Renaissance that marked the beginning of a type of refinement in the culinary arts of France. She established all sorts of new dining practices, including plates, table decorations, and individualized cutlery. Napkins were also progressively utilized by the upper classes to protect the delicate tablecloths that decorated the tables, as well as their own clothes Caterina decorated her tables with flowers, table ornaments and silver forks (which had long been used in Florence but were almost never found on French tables.) The use of forks (and Italian table manners) quickly spread to wealthy French families who were eager to adopt this new Italian trend. The Italian princess also brought delicate crystal glasses, glazed plates, and embroidered tablecloths. Prior to Caterina - ladies only entered the dining room on special occasions. With her arrival, women became a part of the feast for the first time. Dressed in all their finery, they enhanced the dining experience. Caterina created cuisine fads such as fruit sherbet (after they were served at her wedding banquet) ice cream and sorbet. The Italian princess introduced many flavours to the French menu. She is said to have brought artichokes, cabbage, truffles, caviar, mushrooms, figs, Italian wines and white beans to the French table. Her chefs shared their skills in making bread, cakes, and pastries - and how to prepare fresh vegetables. La Varenne Caterinas cousin ‘Marie de Medici’ married Henry IV of France, and her chef Varenne, took inspiration from the Italian kitchen. La Varenne wrote a famous book: Le Cuisinier Francaise, which discussed the culinary developments in France that had been made thanks to the Medici family’s culinary encouragement. Italian innovation With the arrival of Catherine, French cuisine slowly moved away from silk-road spices (cinnamon, ginger, cloves and nutmeg) and turned towards garden herbs (rosemary, sage, oregano, basil). Caterina recommended that savoury and sweet flavours be separated (during medieval times, sweet and savoury had shared the same plate) and rather than smothering food with spices, French cooks attempted to enhance natural flavours instead. Soon, meat was served in its own juices and fish was served in sauces that were created with fish stock. Other Italian dishes that Caterina introduced to France include Spinach, Crêpes, Soup d’Oignon, Macaroons and Béchamel sauce. Legend has it that Caterina loved spinach so much that she insisted it be included in every meal and even today, any dish with spinach in it has become known to the French as ‘Florentine style’. Crêpes or Crespelle? The famous French delicacy ‘Crêpes’ takes its name from the Crespelle alla Fiorentina - in Renaissance times, it was known as pezzuole della nonne (literally, “grandmother’s cloth”), unlike the French habit of eating crêpes sweet - Italians stuffed them with Ricotta and (you guessed it) spinach! Carabaccia was another of Caterina’s favourite Tuscan dishes. This unique onion soup is found in French cuisine today under the name ‘Soup d’Oignon’. Duck à l’orange was much appreciated at the Medici court in Florence - Catarina’s chefs brought this dish with them from Italy. In Florence, the orange duck was known as Papero al Melarancio. Macarons Colourful, soft, and delicately flavoured, macarons are perhaps one of the most famous and treasured French desserts. But these delicious treats are actually Italian! Macarons were created by Italian monks in the Middle Ages. Caterina’s pastry chefs brought the Macaron to France from Italy, where they had been produced in Venetian monasteries since the 8th century. Béchamel Sauce Salsa Colla (“glue sauce”) was the Italian prototype of Béchamel Sauce. In Renaissance times, the common population did not have the luxury of modern refrigeration and therefore, they rarely used milk in their recipes since it spoiled quickly. Only the noble-born families could use milk in their sauces, so it is very plausible that Caterina’s chefs did indeed bring Béchamel sauce to the French kitchen. During Caterina’s reign, bread was replaced as a thickener by the lighter roux, flour and butter combined with a meat stock. The roux still remains part of the repertoire of French chefs today. The Italian princess Caterina di Medici is frequently (if not accurately) credited with introducing Italian cuisine and dining innovations to France via the Italian cooks who followed her there. How influential was Caterina? While many historians argue as to whether Caterina was really that pivotal to furthering the evolution of French cuisine, it is not possible to deny the gastronomic mark she left on her adopted home country's culinary culture. In addition to leaving her stamp on fashion and society (thanks to her we have high heels and underpants), Catarina’s philosophy of dining became wildly popular among the wealthy upper classes, and her favourite ingredients (spinach, garlic, caviar and truffles) became central to the French palette. Caterina started a Renaissance trend of perfection in culinary service in France. Her court introduced refinements in table etiquette, sophisticated utensils, and a complex dining ritual that was further elaborated over the following centuries, turning the French dinner table into a mesmerizing art of beautiful presentation and contemporary flavours.
Saw this video pop up this morning, missus wasn't feeling great in the mind, as a lot of us are nowadays! Just made it for her supper, worth it to see the smile on her face! Cheers James x
There is a reason why you should use milk and thicker slices of slightly stale white bread: thick, fluffy, moist, melt in your mouth with a slight crunch outside toast. Turns out to be egg fried toast, which may taste like scrambled eggs, overcooked, sweetened, with chocolate..
In every of your videos I can see the passion and love for food and cooking. Everytime when I need inspiration I look those videos and get inspired. Big thanks for that 😁👍🏼
I love The Ultimate French Toast, I make it all the time. But I’d skip the bananas, and use strawberries and blueberries instead, and a scoop of ice cream.. Yums!
Hi Jamie,. Your videos are an absolute inspiration to me - especially when I am feeling unwell and de-motivated! You are a genius with an amazing, enthusing personality! Thank you so much! 😎
I just made chocolate french toast because I'm in a hotel with no kitchen but electric fry pan. I thought I'd get creative. I just used what I had. I have coco powder, strawberries, Suger and eggs . I mixed eggs ,Suger , chocolate powder together, dipped bread then put in butter in pan put strawberries on top they got warm so good
Wow Jamie I make the French toast almost like you made except for icing sugar and chocolate and icecream. I caramelise the bananas in butter and sprinkle some sugar on it.
never in my life have I made french toast without milk,same with omlettes..mental.. been making omlettes and French toast for decades. perfect every time
I wonder if one strawberry, finely sliced/ chopped (and maybe a bit of mint?) would add some extra colour and freshness to the flavours?...that said, I'd definitely be eating it just as it is, looks delicious.
best French toast video ever - he made it look so simple. I'm greatly inspired by the simplicity - I'm going to give it a short as I have all the ingredients and see how it goes. Many thanks Mr Jamie Oliver.
Just tried it👌 What I love about this one is 1) without adding sugar, it's not too sweet and 2) the yogurt gives it a little freshness, acidity and lightness. Didn't do the sandwich style, but simply added all the toppings on top. Cup of coffee with it - amazing.
Love that he’s just using one pan to make this
Yea most people would have a separate pan for each slice of bread and each slice of banana. So 4 pans to make a single serving of French toast
@@mikecantreed yea 7 pans for 1 crumb more like 😉
As opposed to all those famous 5 pan recipes
@@mikecantreed wait who tf using one pan per slice?
the dishwasher threatened him.
I absolutely love the fact Jamie all ways tries the food hes cooked on camera in front of us. You don't see it a lot of the time. A lot of videos I've watched they'll show you how to make it & present it & that's it.
like Giada de Laurentiis
In France we usually prepare this recipe with stale bread .We use milk, eggs, sugar, and butter. It is called " pain perdu." The aim is to be able to use this stale bread instead of throwing it into a bin . I sometime add marmelade or jam.
@K B for one person. One egg
Two slices of stale bread
20cl of milk more or less.
5g/10g of sugar
1 knob of butter . That is for the pan.
I personally add the sugar when I cook my toasts because I like to get some sort of caramel but you can add sugar to your milk and egg preparation or pour this sugar in the end .
Interesting. I always wanted to ask what do yall call this recipe.
I'm British and that's how I do it too. French toast with fresh bread just tastes worse
The Medici influence on French Culinary Art
The History of French Toast | The Breakfast Shoppe
According to a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter.
During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) who married Henry duc d'Orleans (who later became King Henry II). Italian cooks were light years ahead of French culinary specialists....
Caterina di Medici was born in Florence on 13 April 1519 and was a member of the powerful Italian Medici family. She became the queen of France through her marriage to King Henry II.
Her impact was notably felt in the French royal kitchens.
The influential Italian is attributed to many gastronomical introductions between France and Italy - including bringing many Florentine dishes to the attention of Renaissance France.
Catherine, the great-granddaughter of Lorenzo the Magnificent, brought with her a cortege of Florentine chefs. These chefs were trained in the intricacies of Renaissance cuisine - experts in preparing Italian delicacies that are now considered the hallmark of French culture.
Elegance and design
Before Caterina came to France, French table manners were still fairly simple compared to Italy. Forks were not commonly used. Knives, spoons and finger food were the norm. Food served was easily speared on the point of a knife, eaten by hand, or placed on a slice of bread and gulped down. Utensils and cups were shared, and soups and stews were drunk straight from the bowl.
Caterina introduced cultural innovations from the Italian Renaissance that marked the beginning of a type of refinement in the culinary arts of France. She established all sorts of new dining practices, including plates, table decorations, and individualized cutlery. Napkins were also progressively utilized by the upper classes to protect the delicate tablecloths that decorated the tables, as well as their own clothes
Caterina decorated her tables with flowers, table ornaments and silver forks (which had long been used in Florence but were almost never found on French tables.) The use of forks (and Italian table manners) quickly spread to wealthy French families who were eager to adopt this new Italian trend.
The Italian princess also brought delicate crystal glasses, glazed plates, and embroidered tablecloths. Prior to Caterina - ladies only entered the dining room on special occasions. With her arrival, women became a part of the feast for the first time. Dressed in all their finery, they enhanced the dining experience. Caterina created cuisine fads such as fruit sherbet (after they were served at her wedding banquet) ice cream and sorbet.
The Italian princess introduced many flavours to the French menu.
She is said to have brought artichokes, cabbage, truffles, caviar, mushrooms, figs, Italian wines and white beans to the French table. Her chefs shared their skills in making bread, cakes, and pastries - and how to prepare fresh vegetables.
La Varenne
Caterinas cousin ‘Marie de Medici’ married Henry IV of France, and her chef Varenne, took inspiration from the Italian kitchen. La Varenne wrote a famous book: Le Cuisinier Francaise, which discussed the culinary developments in France that had been made thanks to the Medici family’s culinary encouragement.
Italian innovation
With the arrival of Catherine, French cuisine slowly moved away from silk-road spices (cinnamon, ginger, cloves and nutmeg) and turned towards garden herbs (rosemary, sage, oregano, basil). Caterina recommended that savoury and sweet flavours be separated (during medieval times, sweet and savoury had shared the same plate) and rather than smothering food with spices, French cooks attempted to enhance natural flavours instead.
Soon, meat was served in its own juices and fish was served in sauces that were created with fish stock. Other Italian dishes that Caterina introduced to France include Spinach, Crêpes, Soup d’Oignon, Macaroons and Béchamel sauce.
Legend has it that Caterina loved spinach so much that she insisted it be included in every meal and even today, any dish with spinach in it has become known to the French as ‘Florentine style’.
Crêpes or Crespelle?
The famous French delicacy ‘Crêpes’ takes its name from the Crespelle alla Fiorentina - in Renaissance times, it was known as pezzuole della nonne (literally, “grandmother’s cloth”), unlike the French habit of eating crêpes sweet - Italians stuffed them with Ricotta and (you guessed it) spinach!
Carabaccia was another of Caterina’s favourite Tuscan dishes. This unique onion soup is found in French cuisine today under the name ‘Soup d’Oignon’.
Duck à l’orange was much appreciated at the Medici court in Florence - Catarina’s chefs brought this dish with them from Italy. In Florence, the orange duck was known as Papero al Melarancio.
Macarons
Colourful, soft, and delicately flavoured, macarons are perhaps one of the most famous and treasured French desserts. But these delicious treats are actually Italian!
Macarons were created by Italian monks in the Middle Ages. Caterina’s pastry chefs brought the Macaron to France from Italy, where they had been produced in Venetian monasteries since the 8th century.
Béchamel Sauce
Salsa Colla (“glue sauce”) was the Italian prototype of Béchamel Sauce. In Renaissance times, the common population did not have the luxury of modern refrigeration and therefore, they rarely used milk in their recipes since it spoiled quickly. Only the noble-born families could use milk in their sauces, so it is very plausible that Caterina’s chefs did indeed bring Béchamel sauce to the French kitchen. During Caterina’s reign, bread was replaced as a thickener by the lighter roux, flour and butter combined with a meat stock. The roux still remains part of the repertoire of French chefs today.
The Italian princess Caterina di Medici is frequently (if not accurately) credited with introducing Italian cuisine and dining innovations to France via the Italian cooks who followed her there.
How influential was Caterina?
While many historians argue as to whether Caterina was really that pivotal to furthering the evolution of French cuisine, it is not possible to deny the gastronomic mark she left on her adopted home country's culinary culture.
In addition to leaving her stamp on fashion and society (thanks to her we have high heels and underpants), Catarina’s philosophy of dining became wildly popular among the wealthy upper classes, and her favourite ingredients (spinach, garlic, caviar and truffles) became central to the French palette.
Caterina started a Renaissance trend of perfection in culinary service in France. Her court introduced refinements in table etiquette, sophisticated utensils, and a complex dining ritual that was further elaborated over the following centuries, turning the French dinner table into a mesmerizing art of beautiful presentation and contemporary flavours.
@@alexl4516 smashing, thanks
I thought he was gonna take the dish to his wife and then Jamie just proceeds to eat it lmao xD
Gold... his wife probably hates it
My thoughts too!
He probably did two takes.
LOL...me too
🤣true!
Saw this video pop up this morning, missus wasn't feeling great in the mind, as a lot of us are nowadays! Just made it for her supper, worth it to see the smile on her face! Cheers James x
Who is missus?
He meant MRS (aka his wife )
There is a reason why you should use milk and thicker slices of slightly stale white bread: thick, fluffy, moist, melt in your mouth with a slight crunch outside toast. Turns out to be egg fried toast, which may taste like scrambled eggs, overcooked, sweetened, with chocolate..
French toast is the best. Thanks Jamie Oliver for the recipe.
Yes it is.
U r right 😋
Yes it’s easy and delicious 😋
Fast food at home haha.
Classic Jamie Oliver: taking everyday ingredients and elevating them to new heights with a minimum of fuss and bother. Love it!
Indeed! With a minimum of fuss and butter. Looks phenomenal.
Wait, what?... ;-)
never thought bananas could be so good.
still cant cook a decent fried rice
In every of your videos I can see the passion and love for food and cooking. Everytime when I need inspiration I look those videos and get inspired. Big thanks for that 😁👍🏼
This is so simple but yet so delicious as if you’re at a restaurant. Unbelievable.
I just did this to my wife. She was so happy. Thanks for cool recipe
Wow, I never thought icing sugar can make a bigger difference in making French toast. Really going to try this one someday.
Did that someday ever come for you? Or is it still a future dream to soak bread in eggs?
I love The Ultimate French Toast, I make it all the time. But I’d skip the bananas, and use strawberries and blueberries instead, and a scoop of ice cream.. Yums!
To be French toast you have to put milk on the eggs right?? Like just a little
💯 I never make French toast without milk
How much milk should I add?
@@freedomformelbourne884 I’ve never measured,
You know it's good when he uploads @ 11 o'clock
Just made it for dinner. It tasted absolutely amazing
I just had lunch but I’m craving for this now, maybe a cheeky midnight snack later 👀
I just love Jamie Oliver -makes me so happy.
Valentine’s Day breakfast for my Mrs.; done deal. Thank you Jamie!
Jamie Oliver is just simply a legend.
Yesterday I attended one of Jamie’s cooking school online classes
why? theyre all free on youtube
That's so cool
@@TeaPotTommy There is nothing like the in person experience...
Hi Jamie,. Your videos are an absolute inspiration to me - especially when I am feeling unwell and de-motivated! You are a genius with an amazing, enthusing personality! Thank you so much! 😎
This is a good pre-workout meal ngl
I liked the idea of cooking many in one go at the same time in the same pan.👍👍
Jamie, you are the best! Thank you for this delicious recipe. Regards from Brazil
One day...i hope that he cooks amazing korean foods.
I am so so with Jules, dark dark chocolate rocks a little but best quality is divine
I went to a restaurant that serves breakfast at any time
So I ordered French toast during the Renaissance.
What is that supposed to mean ?
Ha ha Stephen Wright.
Haha! Good thing it wasn't the French Revolution! "Let them eat Eggy Bread!"
Hahaha - thanks for the smile!
@@kellymarieoconnorful The joke is that "any time" in this case means, not a time of day like it would normally mean, but "any time" in history.
I just made chocolate french toast because I'm in a hotel with no kitchen but electric fry pan. I thought I'd get creative. I just used what I had. I have coco powder, strawberries, Suger and eggs .
I mixed eggs ,Suger , chocolate powder together, dipped bread then put in butter in pan put strawberries on top they got warm so good
Wow Jamie I make the French toast almost like you made except for icing sugar and chocolate and icecream.
I caramelise the bananas in butter and sprinkle some sugar on it.
He makes everything super lovely...and you can't resist trying the dish on your own
I dont think there is a video of you which i cannot not like nor dislike :) looked so delicious! I will try it myself. Thank you, Jamie!
Just made this for my wife for Valentines Day. Thanks in advance Jamie for the reward I will get tonight after we put our kid to bed.
Naughty
Tmi
@@khanmahjabeen6495 seriously.
Another baby lol
Maybe can even make my wife HAPPY with that lovely French toast and i like to make it crispy with the caramelized sugar, love it Thank you.
You make every recipe easy to do! love this I'll try it
I would love to have this toast for my breakfast everydays. Look abosolute delicious. Thanks Jamie for such a great recipe :)
That banana on its own looked like a dish itself. But woww the whole dish looks stunning!
Have always enjoyed your enthusiasm Darlin - Thank You...
never in my life have I made french toast without milk,same with omlettes..mental.. been making omlettes and French toast for decades. perfect every time
Hey Jamie, lovely recipe. Love french toast. Greetings from Scotland. Have a lovely day🌻
I wonder if one strawberry, finely sliced/ chopped (and maybe a bit of mint?) would add some extra colour and freshness to the flavours?...that said, I'd definitely be eating it just as it is, looks delicious.
Sir I am big big big fan of yours..... your cooking always inspire me.... I love to cook...
I just made it with Nutella inside. My kids loved it! 😍
Whatever ye will cook...I'll always luv it...and ya
Ive tried this with maple sirup instead of vanilla extract and peanut Butter instead of chocolate. Delicious 😁
Such a great idea to introduce chocolate in between! I also put a couple slices of banana with the chocolate... My kids absolutely loved it!
Just made it. It was delicious, easy and fast. I did add some vanilla sugar though.
Absolutely amazing recipe, french toast, so delicious .You are the best !
Regards frim Deutschland
Hi. Very fresh toast
Thank you Jamie 👍
I put some milk in the eggs
The French toast looks delicious 😋
stop it jamie- that it glorious- i love it!!!!!!!!!
I can hear gilbert gottfried screaming in the distance
buy my freaking cookbook
Haha, I came here to see if there would be any anabolic french toast references.
I love that this is so easy as well!! It's actually something I could make at home 🤤
g'dang that icing sugar trick is genius
Very welcoming recipes cinnamon is my favorite in my bread
Wow amazing choclate inside and sugar crunch outside best breakfast toaste ☕🍰☀🌼💟
Your french toast is the best
Jamie Oliver F's up everything.
So delicious my friend. You are so talented
Love you for this recipe ❤😉
Nice recipe thank you🤗🤗🤗
Don't think that Dr Greg would approve.
OK .. simple enough for me ... and looks great !
There is no other cook for me on this planet, who works that sensual with food than Jamie does 👍🏼
Wow that looks so good!
You are my Mentor for years..
Love the simplicity of your techniques and ingredients.
Quick, Easy and flavourful 👌
Wow going to definitely try this. Mouth watering stuff.
Amazing! 😍 Greetings from Brazil 🇧🇷
I see it's quite eggy, which I love! 😊
Making it for myself tomorrow morning that’s it!!
That looks fantastic
Gordon and Jamie should do a cook off. That'll be epic
Master chef / bake off
Gordon will school this clown
That’s like comparing chalk & cheese. They’re two completely different types of cooks.
AMAZING! 😍 can’t wait to try this! 🙌🏼
Simple, fast and powerful 👍👍
This looks awesome, but when do I toast it?
best French toast video ever - he made it look so simple. I'm greatly inspired by the simplicity - I'm going to give it a short as I have all the ingredients and see how it goes. Many thanks Mr Jamie Oliver.
Great tips and lovely dish, as always. You're an inspiration
Me gusta, lo voy a hacer a mi hija y nieta, gracias Oliver!!🙏❣👍
He cooked it to show HOW. Valentines Day is a week away.
Will make this for the mrs Valentine’s Day 👌👌👌
Oh I cannot wait to make this😍, all my favourite flavours and ONE pan!
Loving the enthusiasm 🙌 much love Jamie
So delicious 😋
Thanks chef Jamie
This is delicious! Thanks a lot! ❤️
Ahh yes the French toastie
i love this toast
Absolutely educative and inspiring
That looks incredible ✨
I tried this without the chocolate & banana. It was a bit dry and I'd recommend adding at least 2 teaspoons of sugar to the egg mixture!
you are a amazing chef
Thank god no one can see that I'm drooling right now...😋👍🏻
You can tell Jamie's an Essex lad with the way he pronounces Choc-Lit haha
The drool doesn't stop!
Ohh my ghosh,sooo tasty breakfast.This is the right food to start a day.🙏💐❤️❤️
I have been watching his cooking shows forever..
" Come on" this is so good.!!!
Yummylicious
Is Buddy Jamie’s son? His vlog was excellent! Good job mate :)
yes he is!
OMG look very grates reciptes ! easy and fast :)
I make banana mashed in scrambled eggs. It's a real treat.