If you liked this video, check out my process for GOAT Pakcakes next: ruclips.net/video/4QcK3MXl9sg/видео.htmlsi=Rno1msyoTmMzFEv- Check out the Non Stick Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0824-brian
No other RUclips chef shoots their content in such a visually pleasing way where you can really see everything so well. Every shot is exactly what you’d want to see as a viewer and is lit perfectly. Add that to all the teaching done in every video and you get the best cooking RUclipsr and it’s really not even close.
I really appreciate the fact that you test various versions of a recipe to see which is the most satisfactory to what you want to accomplish. I especially appreciate your explanations of why some versions you've tried fall short and all the pitfalls we amateur cooks can avoid. Thanks for the great recipe, and I will make this very soon!
So my fiancé ranks his breakfasts as #1 Waffles, #2 Pancakes, #3 French toast, but I personally really love french toast. I'm about to help it climb the ranks with this video lol
That was me as well until I started making French toast after seeing the Good Eats episode. Very similar to Brian's, using challah, staling the bread overnight, half and half. Total game changer from my diner eggy sandwich loaf. French toast is definitely number 1 for me now.
@@cthomas025 Haha I just commented that this may surpass ABs recipe. Good Eats was quality television and that French toast recipe has never steered me wrong...but this may trump it!
I like to add a small handful of toasted pecans on top and some slices of banana. Sort of a bananas foster nod. Blueberries and a small dollop of whipped cream also good. This isn't in stead, this is in addition to tasty maple syrup and melty butter. :D I add a little flour to the soak, the flour will give you nice edges.
I trust when you say it's the greatest. When i can't think of anything took make for dinner i just pick a recipe from your channel and they never fail.
I’ve been making my custard the same way for years. The only difference, and, it makes a huge difference is the overnight rest of the custard. Try it. Your patience will be rewarded.
Oh! I've never heard of doing that... Do you mix it up completely & then let it sit in the refrigerator overnight before using it? Is there a minimum or maximum amount of hours?
Oh now that you mention that I might have to splurge from my diet one of these days and try it out. This looked fantastic but with added bourbon and orange zest? I think I'm sold
Very similar to mine, but a few things i do different 1) I have red miso in my custard batter, which helps eliminate the oily sheen and amps the umami 2) i use vanilla paste which ups the complexity and 3) I've been making a maple syrup burre monte to sauce the toast with
I used to go to a restaurant in Prescott, Arizona. They made Grand Marnier French toast. I add a little bit of Grand Marnier to the egg custard and a little bit to the maple syrup. I also use my homemade sourdough bread. Another restaurant in the same town, dipped it in egg and then crushed cornflakes and fried it. That was good too.
Ok. So I just made this for my family (extended included) in a vacation house kitchen. Was awesome and everyone loved it! What surprised me was how accurate Brian is with the measurement’s of custard vs. bread.. it was a perfect ratio and was the first time I have ever made French toast without dumping a bunch of leftover custard in the trash. I macerated some strawberries to go along with it and that added a nice touch of color when we served it too! Great recipe Brian!
Brian has become my go to cooking channel now. One fire recipe after another. The number of times I've made his mexican street corn salad is substantial at this point. 👍👍
One of my favorite moves for breakfast is to heat equal parts maple syrup and salted butter in a pot. You can add fruit like blueberries or blackberries if you like. It’s pretty amazing.
Now I get it. Now I know why - when I try to make thick French Toast doesn't quite turn out the way I expected. Thx for filming this and sharing it with us.
I had made Brian's pancake but a 1" thick version in a small fry pan, next day I dried it some in the oven and made the best French Toast that I ever had out of it. I can surely apply this recipe to it.
Made this tonight for the fam and they freaking loved it literally the best French toast I’ve ever made. The challa bread and then drying it out in the oven beforehand is a really good idea
I've made this, it is top notch. I had long ago moved on from using Challah for French toast. Brian's way is THE way to use Challah! It is all about technique.
Brioche is my favorite and Texas isn't bad. Your method is quite similar to what I have done, but I'll have to try your method. One of my favorite versions uses homemade eggnog for French toast.
One thing that can make this more interesting - I’ve tried this with a crossaint dough cut into a loaf, and it was absolutely amazing. Bit lighter than standard bread, and the added crispness was such an improvement too
Love these videos where you show the different methods! I can really appreciate how time and labor intensive these must be, but SO DOPE that you do it. Cheers dude, keep killing it!
I had some homemade raisin challah bread leftover that became French Toast yesterday, it was really good, my recipe is very close to yours I used white sugar since I was out of brown sugar. My choice, #1 waffle #2 French toast #3 buttermilk panckes. Yum
Brian. I make a delicious French toast very similar to yours with…wait for it….french bread! If I have a soft French loaf, not a crispy one, get a couple of days old and is a little dry it works perfectly. I don’t put sugar in the custard. The maple syrup is sweet enough for me. Love your food Brian. Keep inspiring us!
Thanks Brian, I need to try this. I’ve been on the search for the best French toast since a business trip to Japan. At the Hilton in Tokyo I had their French toast and it was my GOAT. Crispy on the outside, custard on the inside, yet somehow still had amazing structure. Zero sogginess.
I followed the recipe, and it was good. The 2nd go-around, I reduced the soak time from 2 minutes per side, to 15 seconds per side, and it was great! I dehydrated the bread in the oven, but it turned into a sloppy falling apart mess when I soaked it for 2 minutes per side. Besides that, this is the best French toast I've ever eaten.
We're big french toasters in my house and always on the hunt for the best FT bread. A couple of our favorites... At Costco, you can get this stuff called "croissant bread" in a two loaf package. It's excellent for both regular toast and french toast. And at our QFC grocery store (a Kroger brand store, so it may be available elsewhere), in the specialty breads section, there's a product called "French Toast Bread," which, as the name suggests, makes excellent french toast. Thanks for the great videos, Bri.. we try a lot of 'em with great success!
Brian, I've been making your amazing pancakes regularly now. They truly ARE the GOAT! This looks awesome! ❤ Im now going to try your fast food breakfast sandwich recipes! Mine need help. Thanks for excellence in highly useful content!! All your recipes are top notch.
Hey Bri! You're killin' me with these breakfast GOAT videos. I've made the GOAT pancakes a handfull of times now and just, wow. Their easy to make (if you follow the instructions) and are 100% the best home-cooked pancakes I've ever had. Can't wait to try the GOAT french toast. Also! If you're looking for a new best friend (jk...sort of), I'm also in STL and probably live near you! I recognize the gym in your previous videos. Love the channel! Keep it up! 😃
I also do 50-50 heavy cream and milk (effectively half and half). One thing I do differently here is I dust cinnamon on at the end (and powdered sugar, not maple syrup, since that is my kids' preference). I think cinnamon in the mixture tends to burn, hence adding at the end. One small modification might be to dust it on, in the pan flip 20 seconds, do the other side, flip 20 seconds and remove so that the cinnamon blooms but doesn't burn.
Thank you for using challah; it’s the best! I grew up with challah served at the Friday night meal, letting the leftover slices get stale over the weekend, so they’re perfectly ready to make French toast on Sunday or Monday.
I’m all here for French toast nerding. Great tips! Another alternative to French toast that I REALLY enjoyed was Adam Raguseas version where he added panko bread crumbs and let it re-crisp in the oven. I’m a convert and can’t go back. I also don’t mind orange zest in the mix.
This looks awesome. Over the years we have been using Texas Toast and that is 'good'. Tried the Challah and that came out great. We found a cinnamon brioche that worked well. But I think the custard is got to be just right or that could make the final product either too dry or too soggy. We do let the bread dry as you show but after it soaks in the custard, we put it back on the rack to drain just a little. We also use an electric griddle to cook and that seems to work out just fine for us. Thanks for another great recipe and as usual, now I'm hungry...
Great video, as always ! I'm french, and you know certainly that french toast (Pain perdu = "lost bread" literraly) stands for the bread you left aside, and it turned dry so no need to put it in the oven. That bread is still edible of course when you cook it like in the recipe. Brioche makes it better as it is now a recipe you make out of fresh ingredients, and not the bread you were about to lost. Your (motion) pictures are awesome. Thanks for the videos ! Cheers from Paris. Now I'm waiting for a Croissant aux amandes video ! Liked and subscribed (for quite a while now).
Oh My God this looks amazing. I’m going to our local farmers market tomorrow and there’s a stand that sells challah and I’m going to make this this weekend. I really like the whipped butter part and being from Canada that produces 75% of the world’s maple syrup pancakes and French toast can’t have anything but 100% maple syrup.
I always make & use Challah either using it as its left over or making it FOR French Toast. I definitely recommend trying to make it yourself as it is dead easy to make and just a really delicious bread. Plus, learning the braids is fun and not all that difficult once you've done it a few times. I've never tried drying it out though and I'm itching to try it out next time!
THANK YOU for addressing the biggest issue with French Toast. I have never had anyone make it where it doesn't turn into a disgusting soggy mess that even maple syrup can't save. This needs to be the default method for this dish.
oH MAN I watched this while being under significant influence of weed. Talk about a euphoric experience. I watched the last minute like 5 times. It truly made this night, thanks Bri
Hey Bri, made this recipe last week and, while I did put my own spin on it, it was fantastic and really reignited my love of breakfast foods (which I usually don't really like). I particularly appreciated the specificity regarding the soak time and cook time. Tomorrow, I'm going to be trying it with something called 'croissant bread' that I picked up at Costco. Wondering if you've tried it or have any ideas as to soak time. It's actually fairly croissant-y with a pretty open texture, and comes pre-sliced at 3/4 of an inch thick. I was planning on starting with one minute per side.
I make my own brioche and bake it in a Pullman bread loaf. After the loaf cools, I cut the entire loaf and dry it out, then I make my French toast custard.
Great video :) As a French, I have never understood why it is named after my country, where to be honnest, it is not very well known/not often eaten (and called pain perdu, or lost bread, allowing to use remains of pain rassis to avoid throwing away leftovers of bread). I personnally saw this French toast concept when watching Kramer vs Kramer as a teenager.
The nostalgia! Challah french toast was a Saturday morning tradition in my house growing up. It really is the best! Now I live in Japan and I imagine shokupan might give similar results to the Texas toast version...
I make it with milk bread made in a pullman loaf tin, it has a slightly denser crumb structure than when baked open-top, which is great for French toast.
french toast in french is "pain perdu", it means lost bread. It was (and still is) a clever way to use your "almost dry" bread, because wasting food at some point in history was out of question. So it explains why you prefer the less squishy brioche to do it ! Greetings from the french part of Switzerland !
Very pumped for this. I'm hesitant to try the pancake vid you posted recently because I have a recipe I already love so much, but I have not yet found a FT that has been worth it. Ready to give it a try this weekend!
Looks really good. I'm probably egg mine just a bit less so I can cook it for a shorter time though. Those darker spots are well beyond golden brown. Some are almost black. But damn I could put away a big plate of this with sausage and eggs.
Will you please teach us to make our own Challah bread? I also love that you now have your own Amazon. I have always ordered everything I needed from one of your links in the recipe video, it's just nice to have them all in one place.
Brian's recipe's are HANDS down the best on the internet. Better than Nick DiGiovanni, Sam the Cooking Guy, Joshua Weismann, etc. When I have to cook something, his is always the best option
Another great video as always, Brian...but I must ask (and I'm sure I'm not the only one)...WHERE ARE THOSE SWEET END-OF-VIDEO DANCE MOVES WE ALL LOVE????
This recipe ruined my marriage! My wife enjoyed it so much, I’m now expected to make it every Saturday morning for the remainder of our marriage. Well we had a good run.
I'm on a roll like that challah bread dough, Flippin' French toast, got the madein pan on low, When the butter hits the pan, watch it sizzle, Got that golden crust, you know it’s official.
I'm a religious Jew and the challah just hits different! Challah is eaten every Friday night and Saturday day (Sabbath), and the leftovers always went to French toast or grilled cheese on Saturday night or Sunday morning
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
If you liked this video, check out my process for GOAT Pakcakes next: ruclips.net/video/4QcK3MXl9sg/видео.htmlsi=Rno1msyoTmMzFEv- Check out the Non Stick Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0824-brian
If we want to send you (and Lorn) a thank you for the videos you post…do you have a PO Box or somewhere we could mail you something?
He neglected to mention his wife is named after a sausage....so he's qualified
looks great, but no citrus?
No other RUclips chef shoots their content in such a visually pleasing way where you can really see everything so well. Every shot is exactly what you’d want to see as a viewer and is lit perfectly. Add that to all the teaching done in every video and you get the best cooking RUclipsr and it’s really not even close.
I think Sip and Feast does it as well.
Middle eats is also right up there.
I really appreciate the fact that you test various versions of a recipe to see which is the most satisfactory to what you want to accomplish. I especially appreciate your explanations of why some versions you've tried fall short and all the pitfalls we amateur cooks can avoid. Thanks for the great recipe, and I will make this very soon!
It was very informative. Great touch to the video.
Yup, all you need is a little planning and practice to get the perfect French Toast!
Bon appetit!! 🍞
So my fiancé ranks his breakfasts as #1 Waffles, #2 Pancakes, #3 French toast, but I personally really love french toast. I'm about to help it climb the ranks with this video lol
I'll be honest, that's USUALLY my ranking too, but this FT recipe is REALLY somethin'
That was me as well until I started making French toast after seeing the Good Eats episode. Very similar to Brian's, using challah, staling the bread overnight, half and half. Total game changer from my diner eggy sandwich loaf. French toast is definitely number 1 for me now.
@@cthomas025 Haha I just commented that this may surpass ABs recipe. Good Eats was quality television and that French toast recipe has never steered me wrong...but this may trump it!
I like to add a small handful of toasted pecans on top and some slices of banana. Sort of a bananas foster nod. Blueberries and a small dollop of whipped cream also good. This isn't in stead, this is in addition to tasty maple syrup and melty butter. :D I add a little flour to the soak, the flour will give you nice edges.
While this certainly looks like a wonderful recipe, waffles will always remain the superior choice because they have little swimming pools for syrup.
I trust when you say it's the greatest. When i can't think of anything took make for dinner i just pick a recipe from your channel and they never fail.
Wow that’s a lot of trust. I appreciate it
I’ve been making my custard the same way for years. The only difference, and, it makes a huge difference is the overnight rest of the custard. Try it. Your patience will be rewarded.
Oh! I've never heard of doing that... Do you mix it up completely & then let it sit in the refrigerator overnight before using it? Is there a minimum or maximum amount of hours?
To be able to craft your own recipe is just badass. It take a level of creativity and patience that most of us peasants do not have
It’s really not that difficult! I do it everyday cooking for my family
Love this and love these GOAT recipes. Thank you!
Dude nutmeg is my secret weapon for everything!
Nutmeg is the secret to a good bread pudding.
Last Christmas I made French toast with leftover Pannetone. It was amazing.
I do that too! Delicious.
that sounds insane!
Just tried this recipe. Wow! Never had French toast with a substantial bite. Thanks Brian.
Followed this to a T this morning for Christmas Breakfast. Best we've had!! Thanks B-man!
Adding orange zest and bourbon makes for a nice twist too
good call
Oh now that you mention that I might have to splurge from my diet one of these days and try it out. This looked fantastic but with added bourbon and orange zest? I think I'm sold
Agree, didn't want to overcomplicate this one...This is designed to be classic, basic French Toast taken to its highest potential.
That sounds pretty much like a breakfast Old Fashioned, a truly noble idea.
Why would anyone want to ruin things with bourbon?
With this, pancakes, and your yeasted waffles video, the breakfast trinity is complete. Can't go wrong with either one.
Very similar to mine, but a few things i do different 1) I have red miso in my custard batter, which helps eliminate the oily sheen and amps the umami 2) i use vanilla paste which ups the complexity and 3) I've been making a maple syrup burre monte to sauce the toast with
Maple syrup beurre monte? What dark sorcery is this?
@@babyhuey6342 you just make a burre monte and whisk in maple syrup, adjust seasoning, grate some nutmeg. Takes 5 minutes maybe
Thank you for scraping instead of chewing! I really enjoyed this video.
I used to go to a restaurant in Prescott, Arizona. They made Grand Marnier French toast. I add a little bit of Grand Marnier to the egg custard and a little bit to the maple syrup. I also use my homemade sourdough bread. Another restaurant in the same town, dipped it in egg and then crushed cornflakes and fried it. That was good too.
I had French toast with GM before and it was delicious! Thanks for the reminder..definitely gtta make this.
I have grown to become a savory breakfast person but French toast and blueberry pancakes have my heart. I have to try these!
Ok. So I just made this for my family (extended included) in a vacation house kitchen. Was awesome and everyone loved it! What surprised me was how accurate Brian is with the measurement’s of custard vs. bread.. it was a perfect ratio and was the first time I have ever made French toast without dumping a bunch of leftover custard in the trash. I macerated some strawberries to go along with it and that added a nice touch of color when we served it too! Great recipe Brian!
Brian has become my go to cooking channel now. One fire recipe after another. The number of times I've made his mexican street corn salad is substantial at this point. 👍👍
The video quality is amazing, and you explain each step so clearly. Looking forward to your next video!
One of my favorite moves for breakfast is to heat equal parts maple syrup and salted butter in a pot. You can add fruit like blueberries or blackberries if you like. It’s pretty amazing.
Now I get it. Now I know why - when I try to make thick French Toast doesn't quite turn out the way I expected. Thx for filming this and sharing it with us.
I make homemade einkorn challah, slice and freeze because I adore french toast!
Brian, my kids and I followed this recipe to the letter, and the results were excellent. Thank you for sharing!
Congratulations on getting Made In to sponsor. Their products are excellent! They have great quality for the price. A great value.
I had made Brian's pancake but a 1" thick version in a small fry pan, next day I dried it some in the oven and made the best French Toast that I ever had out of it. I can surely apply this recipe to it.
Made this tonight for the fam and they freaking loved it literally the best French toast I’ve ever made. The challa bread and then drying it out in the oven beforehand is a really good idea
I've made this, it is top notch. I had long ago moved on from using Challah for French toast. Brian's way is THE way to use Challah! It is all about technique.
Brioche is my favorite and Texas isn't bad. Your method is quite similar to what I have done, but I'll have to try your method. One of my favorite versions uses homemade eggnog for French toast.
One thing that can make this more interesting - I’ve tried this with a crossaint dough cut into a loaf, and it was absolutely amazing. Bit lighter than standard bread, and the added crispness was such an improvement too
Love these videos where you show the different methods! I can really appreciate how time and labor intensive these must be, but SO DOPE that you do it. Cheers dude, keep killing it!
I had some homemade raisin challah bread leftover that became French Toast yesterday, it was really good, my recipe is very close to yours I used white sugar since I was out of brown sugar. My choice, #1 waffle #2 French toast #3 buttermilk panckes. Yum
Fantastic! This is the best French toast I have ever eaten! Thank you!!!
What a great video idea! Didn't know I wanted this, but here it is.
Brian. I make a delicious French toast very similar to yours with…wait for it….french bread! If I have a soft French loaf, not a crispy one, get a couple of days old and is a little dry it works perfectly. I don’t put sugar in the custard. The maple syrup is sweet enough for me. Love your food Brian. Keep inspiring us!
I just made these last night. Epic amazing. Texas toast was fabulous
The Pre Toast makes a lot of sense! Thanks Bri! 😊
Thanks Brian, I need to try this. I’ve been on the search for the best French toast since a business trip to Japan. At the Hilton in Tokyo I had their French toast and it was my GOAT. Crispy on the outside, custard on the inside, yet somehow still had amazing structure. Zero sogginess.
Wow. Insanely good. Nicely done, Brian.
Just finished eating this recipe! AMAZING!
This looks amazing. 🤩Thanks for breaking down the different soak times!
I followed the recipe, and it was good. The 2nd go-around, I reduced the soak time from 2 minutes per side, to 15 seconds per side, and it was great! I dehydrated the bread in the oven, but it turned into a sloppy falling apart mess when I soaked it for 2 minutes per side. Besides that, this is the best French toast I've ever eaten.
Yum, yum yummy!! As I sit here drinking coffee and the drool begins to run.😁 Awesome video. Tfs. Have a wonderful day.🤗
My wife loves French Toast. I can't wait to make this for her. Thanks, Bri!!!
Just made this recipe and OMFG it’s hands down what @BrianLagerstrom says it is!! 🔥 Thanks
Sssooooo good! We made the bread yesterday and the French toast today! Thanks Bri!
We're big french toasters in my house and always on the hunt for the best FT bread. A couple of our favorites... At Costco, you can get this stuff called "croissant bread" in a two loaf package. It's excellent for both regular toast and french toast. And at our QFC grocery store (a Kroger brand store, so it may be available elsewhere), in the specialty breads section, there's a product called "French Toast Bread," which, as the name suggests, makes excellent french toast.
Thanks for the great videos, Bri.. we try a lot of 'em with great success!
Brian, I've been making your amazing pancakes regularly now. They truly ARE the GOAT!
This looks awesome! ❤
Im now going to try your fast food breakfast sandwich recipes! Mine need help.
Thanks for excellence in highly useful content!! All your recipes are top notch.
This is the video I have been waiting for! 🎉🎉😊.
I’m just waiting for the biscuits and gravy video next.
The Bread to Brian when he presses down on it: "Oh f**k! You're gonna make me crumb!"
My Lord in Crust
Hey Bri! You're killin' me with these breakfast GOAT videos. I've made the GOAT pancakes a handfull of times now and just, wow. Their easy to make (if you follow the instructions) and are 100% the best home-cooked pancakes I've ever had. Can't wait to try the GOAT french toast.
Also! If you're looking for a new best friend (jk...sort of), I'm also in STL and probably live near you! I recognize the gym in your previous videos.
Love the channel! Keep it up! 😃
i audibly yelled "oh my godddd" when you flipped the toast at 6:31. Will be making this weekend thx
This just may surpass the Alton Brown recipe I've been using for a decade. This looks bomb!!
I also do 50-50 heavy cream and milk (effectively half and half). One thing I do differently here is I dust cinnamon on at the end (and powdered sugar, not maple syrup, since that is my kids' preference). I think cinnamon in the mixture tends to burn, hence adding at the end. One small modification might be to dust it on, in the pan flip 20 seconds, do the other side, flip 20 seconds and remove so that the cinnamon blooms but doesn't burn.
Thank you for this recipe! I’ll make this for my kids this coming weekend 😊 greetings from Finland 🇫🇮
Thank you for using challah; it’s the best! I grew up with challah served at the Friday night meal, letting the leftover slices get stale over the weekend, so they’re perfectly ready to make French toast on Sunday or Monday.
I'd love to see a video that covers you testing recipes. the thought process, how to adjust certain parts, etc.
The best one I ever made, was - “Crunchy French Toast”, where you add Crushed Corn Flakes into the batter. Huge hit!!!
That sounds awesome! I may have to try that.
I’m all here for French toast nerding. Great tips! Another alternative to French toast that I REALLY enjoyed was Adam Raguseas version where he added panko bread crumbs and let it re-crisp in the oven. I’m a convert and can’t go back. I also don’t mind orange zest in the mix.
I made this for my wife and this has now become her bday breakfast request.
This looks awesome. Over the years we have been using Texas Toast and that is 'good'. Tried the Challah and that came out great. We found a cinnamon brioche that worked well. But I think the custard is got to be just right or that could make the final product either too dry or too soggy. We do let the bread dry as you show but after it soaks in the custard, we put it back on the rack to drain just a little. We also use an electric griddle to cook and that seems to work out just fine for us.
Thanks for another great recipe and as usual, now I'm hungry...
Great video, as always ! I'm french, and you know certainly that french toast (Pain perdu = "lost bread" literraly) stands for the bread you left aside, and it turned dry so no need to put it in the oven.
That bread is still edible of course when you cook it like in the recipe. Brioche makes it better as it is now a recipe you make out of fresh ingredients, and not the bread you were about to lost.
Your (motion) pictures are awesome. Thanks for the videos ! Cheers from Paris.
Now I'm waiting for a Croissant aux amandes video !
Liked and subscribed (for quite a while now).
love your videos and the effort you put into them.
Your pancakes DEFINITELY are the GOAT, hands down!
Oh My God this looks amazing. I’m going to our local farmers market tomorrow and there’s a stand that sells challah and I’m going to make this this weekend. I really like the whipped butter part and being from Canada that produces 75% of the world’s maple syrup pancakes and French toast can’t have anything but 100% maple syrup.
I always make & use Challah either using it as its left over or making it FOR French Toast. I definitely recommend trying to make it yourself as it is dead easy to make and just a really delicious bread. Plus, learning the braids is fun and not all that difficult once you've done it a few times. I've never tried drying it out though and I'm itching to try it out next time!
I made this, You’re right about the cholla bread so much better than brioche or regular bread
Great video! I do all of this but I love adding a quarter cup of orange juice for that added acidity!
THANK YOU for addressing the biggest issue with French Toast. I have never had anyone make it where it doesn't turn into a disgusting soggy mess that even maple syrup can't save. This needs to be the default method for this dish.
oH MAN I watched this while being under significant influence of weed. Talk about a euphoric experience. I watched the last minute like 5 times. It truly made this night, thanks Bri
Finally! I have been waiting since your Facebook story teaser.
Hey Bri, made this recipe last week and, while I did put my own spin on it, it was fantastic and really reignited my love of breakfast foods (which I usually don't really like). I particularly appreciated the specificity regarding the soak time and cook time. Tomorrow, I'm going to be trying it with something called 'croissant bread' that I picked up at Costco. Wondering if you've tried it or have any ideas as to soak time. It's actually fairly croissant-y with a pretty open texture, and comes pre-sliced at 3/4 of an inch thick. I was planning on starting with one minute per side.
Brian, you should try frying the french toast in vegetable shortening. It is so good.
Living in rural Illinois the Texas toast is my go to
I make my own brioche and bake it in a Pullman bread loaf. After the loaf cools, I cut the entire loaf and dry it out, then I make my French toast custard.
Great video :) As a French, I have never understood why it is named after my country, where to be honnest, it is not very well known/not often eaten (and called pain perdu, or lost bread, allowing to use remains of pain rassis to avoid throwing away leftovers of bread). I personnally saw this French toast concept when watching Kramer vs Kramer as a teenager.
The nostalgia! Challah french toast was a Saturday morning tradition in my house growing up. It really is the best! Now I live in Japan and I imagine shokupan might give similar results to the Texas toast version...
Side note to those looking for challah... your local store might only sell it on Fridays, ask them in the bakery section!
I make it with milk bread made in a pullman loaf tin, it has a slightly denser crumb structure than when baked open-top, which is great for French toast.
french toast in french is "pain perdu", it means lost bread. It was (and still is) a clever way to use your "almost dry" bread, because wasting food at some point in history was out of question.
So it explains why you prefer the less squishy brioche to do it !
Greetings from the french part of Switzerland !
I use a very similar custard but I sub in cardamom for the nutmeg. It’s a little different but it works!
Very pumped for this. I'm hesitant to try the pancake vid you posted recently because I have a recipe I already love so much, but I have not yet found a FT that has been worth it. Ready to give it a try this weekend!
Looks really good. I'm probably egg mine just a bit less so I can cook it for a shorter time though. Those darker spots are well beyond golden brown. Some are almost black.
But damn I could put away a big plate of this with sausage and eggs.
😂😂😂 I freaking love his reaction comment at the end. 😂😂😂
Been using nutmeg in my custard as well, I will be definitely trying your custard recipe. Thanks for this banger!
Absolutely delicious!
Great video!🙏
Bri is the YT chef GOAT. Period. Bar none.
Will you please teach us to make our own Challah bread? I also love that you now have your own Amazon. I have always ordered everything I needed from one of your links in the recipe video, it's just nice to have them all in one place.
I used potato bread; that worked very well.
I always just make my own challah. It's one of the easiest bread products actually and also you can freeze it nicely.
I buy my bread off of a cute baker that moonlights as a call girl. Says it'll "cost twenty dolla, to make you challa."
@@bcubed72 bruh
@@bcubed72 Whether this is real or not I died in joy thank you.
Would looove to see your take on shrimp and grits sometime in the near future!!
Omgosh if I i left my toast to dry on top of the fridge overnight, my cat would definitely sneeze and/or shed on it .
Brian's recipe's are HANDS down the best on the internet. Better than Nick DiGiovanni, Sam the Cooking Guy, Joshua Weismann, etc. When I have to cook something, his is always the best option
Another great video as always, Brian...but I must ask (and I'm sure I'm not the only one)...WHERE ARE THOSE SWEET END-OF-VIDEO DANCE MOVES WE ALL LOVE????
This recipe ruined my marriage! My wife enjoyed it so much, I’m now expected to make it every Saturday morning for the remainder of our marriage. Well we had a good run.
😂
I'm setting myself up for failure here. My husband already wants French Toast every week, now I'm making it fancier. 😩😅
😂😂😂😂
I'm on a roll like that challah bread dough,
Flippin' French toast, got the madein pan on low,
When the butter hits the pan, watch it sizzle,
Got that golden crust, you know it’s official.
I'm a religious Jew and the challah just hits different! Challah is eaten every Friday night and Saturday day (Sabbath), and the leftovers always went to French toast or grilled cheese on Saturday night or Sunday morning
Just making French toast for breakfast and this video popped up.
I like my French Toast made with a baguette. I like the texture of the crust.