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.
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
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
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.
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.
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.
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
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!
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 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.
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’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?
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. 👍👍
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.
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.
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
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.
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.
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
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!
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 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!
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.
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 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.
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.
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.
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!
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...
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 !
Hey Brian i cooked a lot of your recipes and i love them - but i want to point out that at least for European tastes (me my friends and family) they are generally a bit too sweet or in other words so sweet that one can only eat very small amounts at a time (e.g. the carrot cake or cinnamon roles) I wonder if this is intended or if you guys in the US just like it sweater.
Thanks for the feedback. I guess I'll need to look at that. In the US we are disgusting heathens so Im sure we just like it sweeter. I thought my stuff was on the less sweet side. Prepare yourself if you ever visit.
From personal experience and as an American, I believe we are conditioned to use more sugar and eat sweeter foods. It’s just how most foods are here and how we grew up. When I visited Europe, I did notice that deserts, while sweetened, seemed less sweet than I was used to. My sister in law lived in Amsterdam for many, many years. Whenever she brings a dessert for a holiday get together, her stuff is always noticeably less sweet than the other desserts at the table.
This is really giving “can you make this recipe without peas” vibes. Either you don’t understand cooking or you are intentionally being a European snob. You aren’t welcome either way
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.
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!
Lord I cannot wait to make this! Also - is the nonstick made in pan oven safe? Thanks for all the details and R&D you share with us. You've definitely made me a better home cook!
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.
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
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.
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).
This looks great, but can I split the ingredients to make less custard? I want to enjoy french toast sporadically and not have a huge amount of custard available because I KNOW it's going to go bad at some point because I don't want french toast every day
MIssed opportunity to say, "Slow and low... that is the tempo." Looks like a winner recipe - will definitely give it a try. It's not far off from my daily driver, but mine is a little boozy and uses a touch of Grand Marnier and fresh orange zest. If you can find it, occasionally Costco sells a 100% maple syrup aged in bourbon barrels that is *chef's kiss*.
For next level French toast use panatone, it’s too awesome for words. I buy loads of them at Christmas and use them through the year to make french toast.
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.
A fourth, and quite excellent, bread option is the BLT bread from wherever the heck that video of yours is. It's what I use and once it's leaning-stale, it soaks up custard just fine.
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 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.
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
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'll have to give that method a try. Personally, the French Toast variety that I've been enjoying is actually with a good rustic bread, and rather than making a sweet custard for it, I make eggs far more how I would for scrambled eggs, with savory seasonings in it. Sometimes, I'll even sprinkle some cheese on one side after I've flipped it, let the cheese melt a bit, and then flip it over once more to sear the cheese and give it a little bit of a crust. Don't get me wrong, sweet French Toast is great, but I think that savory French Toast is kind of overlooked.
I am a french toast monster. Thanks for the idea of drying the bread slices. That makes a lot of sense. I also love the idea of whipped butter. A little more salt for me, though, just for balance. Bri, would you be mad when I ask you to remove the white Cruella whisps you have? Takes away instead of adding. Will you hit me with a 12-inch Madein non-stick frying pan by suggesting so?
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
Thank you for scraping instead of chewing! I really enjoyed this video.
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
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?
Dude nutmeg is my secret weapon for everything!
Nutmeg is the secret to a good bread pudding.
Love this and love these GOAT recipes. Thank you!
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.
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.
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.
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.
Congratulations on getting Made In to sponsor. Their products are excellent! They have great quality for the price. A great value.
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
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
This looks amazing. 🤩Thanks for breaking down the different soak times!
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, my kids and I followed this recipe to the letter, and the results were excellent. Thank you for sharing!
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 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.
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!
Fantastic! This is the best French toast I have ever eaten! Thank you!!!
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?
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. 👍👍
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.
I'd love to see a video that covers you testing recipes. the thought process, how to adjust certain parts, etc.
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.
Just finished eating this recipe! AMAZING!
The Pre Toast makes a lot of sense! Thanks Bri! 😊
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
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.
Wow. Insanely good. Nicely done, Brian.
What a great video idea! Didn't know I wanted this, but here it is.
Great video! I do all of this but I love adding a quarter cup of orange juice for that added acidity!
Yum, yum yummy!! As I sit here drinking coffee and the drool begins to run.😁 Awesome video. Tfs. Have a wonderful day.🤗
i audibly yelled "oh my godddd" when you flipped the toast at 6:31. Will be making this weekend thx
With this, pancakes, and your yeasted waffles video, the breakfast trinity is complete. Can't go wrong with either one.
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.
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
Sssooooo good! We made the bread yesterday and the French toast today! Thanks Bri!
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!
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.
This is the video I have been waiting for! 🎉🎉😊.
I’m just waiting for the biscuits and gravy video next.
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!
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.
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 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.
love your videos and the effort you put into them.
Thank you for this recipe! I’ll make this for my kids this coming weekend 😊 greetings from Finland 🇫🇮
My wife loves French Toast. I can't wait to make this for her. Thanks, Bri!!!
I just made these last night. Epic amazing. Texas toast was fabulous
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.
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.
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.
Just made this recipe and OMFG it’s hands down what @BrianLagerstrom says it is!! 🔥 Thanks
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!
Been using nutmeg in my custard as well, I will be definitely trying your custard recipe. Thanks for this banger!
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...
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 !
Hey Brian i cooked a lot of your recipes and i love them - but i want to point out that at least for European tastes (me my friends and family) they are generally a bit too sweet or in other words so sweet that one can only eat very small amounts at a time (e.g. the carrot cake or cinnamon roles) I wonder if this is intended or if you guys in the US just like it sweater.
Thanks for the feedback. I guess I'll need to look at that. In the US we are disgusting heathens so Im sure we just like it sweeter. I thought my stuff was on the less sweet side. Prepare yourself if you ever visit.
From personal experience and as an American, I believe we are conditioned to use more sugar and eat sweeter foods. It’s just how most foods are here and how we grew up.
When I visited Europe, I did notice that deserts, while sweetened, seemed less sweet than I was used to.
My sister in law lived in Amsterdam for many, many years. Whenever she brings a dessert for a holiday get together, her stuff is always noticeably less sweet than the other desserts at the table.
This is really giving “can you make this recipe without peas” vibes. Either you don’t understand cooking or you are intentionally being a European snob. You aren’t welcome either way
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.
This just may surpass the Alton Brown recipe I've been using for a decade. This looks bomb!!
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!
Lord I cannot wait to make this! Also - is the nonstick made in pan oven safe? Thanks for all the details and R&D you share with us. You've definitely made me a better home cook!
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.
I use a very similar custard but I sub in cardamom for the nutmeg. It’s a little different but it works!
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 made this, You’re right about the cholla bread so much better than brioche or regular bread
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
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. 😩😅
😂😂😂😂
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).
Brian, you should try frying the french toast in vegetable shortening. It is so good.
I made this for my wife and this has now become her bday breakfast request.
Instead a sheet tray for soaking, use a large ramekin. Less waste.
I would also recommend a bit of pepper in the custard on top of the nutmeg. This is top tier though!
This looks great, but can I split the ingredients to make less custard? I want to enjoy french toast sporadically and not have a huge amount of custard available because I KNOW it's going to go bad at some point because I don't want french toast every day
MIssed opportunity to say, "Slow and low... that is the tempo." Looks like a winner recipe - will definitely give it a try. It's not far off from my daily driver, but mine is a little boozy and uses a touch of Grand Marnier and fresh orange zest. If you can find it, occasionally Costco sells a 100% maple syrup aged in bourbon barrels that is *chef's kiss*.
For next level French toast use panatone, it’s too awesome for words. I buy loads of them at Christmas and use them through the year to make french toast.
I have grown to become a savory breakfast person but French toast and blueberry pancakes have my heart. I have to try these!
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.
A fourth, and quite excellent, bread option is the BLT bread from wherever the heck that video of yours is. It's what I use and once it's leaning-stale, it soaks up custard just fine.
Would looove to see your take on shrimp and grits sometime in the near future!!
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!
The Bread to Brian when he presses down on it: "Oh f**k! You're gonna make me crumb!"
My Lord in Crust
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.
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
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! 😃
Hey. Try to do it in salty way with cheese and use some panko on top before frying.
Living in rural Illinois the Texas toast is my go to
Salt is definitely a key ingredient a lot of ppl don’t use in French toast.
I you are going to use bacon theres enough salt in that already .
@@opencurtina lot of times when I do french toast, I do it by itself
Looks amazing bri!
I'll have to give that method a try. Personally, the French Toast variety that I've been enjoying is actually with a good rustic bread, and rather than making a sweet custard for it, I make eggs far more how I would for scrambled eggs, with savory seasonings in it. Sometimes, I'll even sprinkle some cheese on one side after I've flipped it, let the cheese melt a bit, and then flip it over once more to sear the cheese and give it a little bit of a crust. Don't get me wrong, sweet French Toast is great, but I think that savory French Toast is kind of overlooked.
I can’t wait to try this, your pancakes are amazing! Does this mean we’ll get waffles soon?
Any thoughts on adding OJ and/or spiced rum to your custard? I find that both add a little something extra and lux to it when I make French toast.
I am a french toast monster. Thanks for the idea of drying the bread slices. That makes a lot of sense. I also love the idea of whipped butter. A little more salt for me, though, just for balance.
Bri, would you be mad when I ask you to remove the white Cruella whisps you have? Takes away instead of adding. Will you hit me with a 12-inch Madein non-stick frying pan by suggesting so?
Great video!🙏
try a bit of black pepper and ginger powder next to the cinnamon and nutmeg