Crispy French toast
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- Опубліковано 11 тра 2022
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**RECIPE**
thick sliced bread, brioche or challah are particularly good
eggs (one for every 2-4 pieces, depending on how custardy you want them)
cream (roughly equal quantity with the eggs, plus more for whipping if you want)
sugar (maybe a teaspoon per egg)
salt (one little pinch per egg)
vanilla (eyeball a splash)
cinnamon (eyeball it, if you want it)
clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself)
panko or cornflake crumbs (maybe 1/4 cup, 40g per slice)
berries, maple syrup, any other accoutrements
Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350ºF/180ºC since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off.
If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown - this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids.
Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread.
Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture.
Heat a film of the clarified butter in a pan over moderate heat.
Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry.
Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices.
Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc. - Навчання та стиль
Adam: *makes french toast for his wife the way she likes it*
Also Adam: *eats it*
I was thinking about that haha
She might just be off screen taking the bite
@@shadowsivice1 I suppose it gives people the option as he has shown 2 ways you can make it.
@@scalpingsnake yeah I dont think he was saying that he was making it for her, just showing different ways to make it.
I have never once seen anyone try to make crispy French toast. I didn’t even know it was a thing. It’s always been direct from custard to pan for me, no crumbs or deep frying, nice and gooey. I’ll have to try this new version at some point.
My mom would always use white sandwich bread with eggs, milk, cinnamon, and vanilla extract so thats the taste I've always loved. The only place I've ever seen breaded french toast would be french toast sticks, either frozen from a box or school lunches
Agreed, crispy sounds… interesting
I mean remember that this IS the USA after all. Smth not deepfried is unheard of
I've never done it at home, but I've gotten french toast like this at brunch places
French toast is meh- panko is a game changer, I made a batch a few hours ago, very nice
I have always been a fan of soaking the bread overnight for the pudding texture, but it always feel like it is lacking some crunch even after adding some toasted nuts. Thank you Adam for the great method and video as always!
when do u cross the line from french toast to breadpudding tho? 😆
Nah man that’s bread pudding 😂
PoYeah
@@Broockle When you bake it rather than fry it?
@@ailblentyn Fried Bread pudding..... that must have been done before lol
As someone who doesn’t like things too sweet, I like putting a little sugar/honey/syrup whatever on the top of the bread while it’s cooking then flip that onto the pan so it carmelizes directly (as opposed to putting more sugar directly in the custard).
great tipp! most sweet recipes are way too sweet for me, so i really appreciate this.
thanks
So how much per bread?
Half tsp?
Or... just skip the extra sugar
Kenji literally puts like 4 tbsp of sugar in his custard …. lol
Alternatively, you could absolutely completely skip the sugar and cinnamon and top it with some sour cream, some caviar (absolutely doesn't need to be the most expensive kind) and some finely chopped red onions. I usually do this with waffles but I've also done it with french toast and I think it's really delicious.
The nuance of the super long soak (my personal favorite) is that it bakes longer in the oven and puffs up way more. Essentially, it's a bread soufflé. The thicker the slice, the more pronounced the contrast between exterior and interior. The downside is that, like all soufflés, it has a short half-life and turns dense when it deflates and cools, making it bad for leftovers. Chef John's baked French toast video is a great primer on this if it sounds like your thing.
Bread Soufflé is definitely the texture I’m after with French Toast!
I have never herd of making French toasts in the oven before
Never thought I would hear half-life of French toast.
Is crispy french toast a regional thing? I can't say i've ever seen it.
Strange you ask, I had no idea french toast was supposed to be crunchy, I like mine soft and have always eaten it that way. I certainly learned something today.
No it’s just niche
I was just thinking to myself earlier today, "I like Ragusea's videos because they're almost always something I could see myself making." This one's no different - I can't say I've had crispy french toast in a restaurant before, but it has me intrigued. I think I'll have to give it a go!
ua-cam.com/video/oCzQGhqgUk0/v-deo.html Finally it's here,.
It must be an american thing. I've literally never heard of crispy french toast.
@@mudged I am American I have never heard of crispy french toast. It is not common knowledge
Also American, but I wouldn't be surprised if I just hadn't seen it. America's a big place after all! It does look nice, I enjoy a crisp, buttery toast so I can't imagine the same for French toast being bad
This sounds really good, I'm sure it would cost a small fortune in a restaurant but regular French toast is so very disappointing!
I love it when the toast is soaked through. I don't like the texture of semi-soaked French toast. I didn't realize some people liked it the other way, I guess you learn something new everyday. I tend not to like mixed textures, so that's probably why.
Maybe it's a Lauren thing, because I'm 100% with Lauren on this one! lol
It's always dissapointing to get French toast at a restaurant or something which ends up being dry
i love how creamy it gets when it's fully soaked! esp if the custard itself is really sweet
But, but, heterogeneity!!!
I'm with you, though. I wouldn't like it toasted stiff. I love the custard interior, it's the reason I make it. I often do a savory version, too, nice for a comfort food supper, with herbed butter or whipped creamy cheese topping.
It can also be turned into a weird omelet - break up into 1" pieces and soak them while you cut up an avocado to match, stir it all together, pour it into a hot buttered pan, and top with grated cheese, or bake in buttered muffin tins for a crowd. This version is a nice way to use the heels from various whole grain breads that I toss into the freezer for the purpose (though it actually works fine if they become totally dried out and live in a jar, just soak them longer).
same I thought french toast being lightly sweet custardy was the whole point of the dish. Im always disappointed when the middle has no flavor.
The best part of french toast is that if i burn it, i can just call it "brulée"
My mom learned to make crispy French toast when she used to work as a line cook at a casino. She said that they would crush up cereal and use it as the coating, and it would come out super crunchy!
I want to try this variant with Cap'n Crunch
@@toms.teeple6450 I think that would be great, I’ve tried it with both cornflakes & HBO and both have given me great results!
@@toms.teeple6450 It's especially good with the Peanut butter Cap'n Crunch.. IMO
@@MichaelOKC Especially with some chocolate or Nutella or something like that. I was just thinking the original because of the Breakfast Club episode of Binging with Babish
Made the Lauren quick dip version this morning with a quick compote and it was to die for!
The effort to reward ratio is through the charts
what's a compote
@@dm.3145 Basically you cook down a bunch of fruit in water (sometimes with spices) to make a fruit sauce. Here's a quick video I just googled up. ua-cam.com/video/iALUz16KGIA/v-deo.html
I'll be honest, always loved french toast but I didn't know it was supposed to be a somewhat sweet thing until I was like 20. For our home it was always just a quick egg and milk mix like we'd used for scrambled eggs, dip the bread and fry it up, in fact we would just use the left over mix to make scrambled eggs to go along with it.
I made French Toast just a few hours ago! It was not crispy, I never try to go for "crispyness", but I'll try that next time. Elsewise, my recipe is the same as you, except I use baguette slices (I'm in France, baguette is pretty great here), and it makes for more bite-size portions. The crispyness of the baguette crust and softness of the core is what I like, with a soak for a few minutes. Since the outside crust acts like a ring holding the slices in shape, a long soak is ok, especially if I cook on low.
I'll try the panko next time!
_elsewise_
What a nice word. Had to look it up to make sure it existed, but I'd trusted that it did.
sounds nice!
“I’m in France, baguette is pretty great here”
Using a baguette is a great idea!
@@XLegiitBadassX of course, you gotta go straight to the source to get the good stuff
did not know where that ad transition was heading adam lmaoo
We can buy sticks of clarified butter (not browned like Ghee) in the supermarket here in Germany. It's fairly heat stable so it works great for shallow frying virtually anything and it takes forever to spoil when you keep it stored in the fridge. It's usually not much more expensive than a regular stick of butter, too. I recommend keeping some of it around in your fridge, it's quity handy for quickly frying something with buttery aroma.
I have never seen such a thing in the U.S., but I will keep my eye out for it!
Ghee is available in the foreign foods section, but normal clarified butter is uncommon. It's a bit tricky to master clarifying butter at home without browning it.
Butterschmand?
@@aeew nee, Butterschmalz
I've tried Ghee a couple of times, I think just from Trader Joe's, and while I love Indian food I found an off-putting, "stale?" aroma in it which turned me off. Maybe it is this "browning" of Ghee that disagrees with me... I was not aware of the difference. Good to know there may be other forms of clarified butter out there (in US stores?)...that I may be able to try. The concept of clarified butter for frying all sorts of things makes sense -- I've just never bothered doing it at home.
@@festerofest4374 I know what you mean. Ghee has an unusual scent that could be offputting. I don't notice it in the finished product, but I've noticed that if I lick a dab of raw ghee off my finger, it's not that tasty.
If you haven't tried it yet, I super suggest sourdough for the bread! It is my favorite ever, and you dont have to worry about it getting cushed too much(as long as you get a nice sturdy one). I like the cut sourdough from trader joes - the tang is a good balance, and the texture is just unlike any other french toast I have ever had.
My late grandmother passed down something similar to me. Basically you make a batter using Bisquik (seasoned up with cinnamon and vanilla extract) and dip/coat the bread slices in that then shallow fry them on either side in a pan with oil.
In Germany there is a savory version of this.
We, or at least my family, call it ''Arme Ritter'' which means poor knights in german.
It is just toast, soaked in beaten eggs then fried in oil with a slice of cheese or bacon or both.
We use fresh toast for this but this recipe got me thinking to try it with dried or somewhat toastet toast.
Thanks for that.
I was watching this and thought "hey they attributed Dutch wentelteefjes to the French!", turns out after a quick Google this dish is from the Roman Empire. Woah!
Im from Germany too and as far as I know Arme Ritter is basically the same as french toast. Them beeing savory isn't how it's commonly known atleast where Im from.
@@freddimehrcurry Interessant.
Vielleicht ist das typisch für das Ruhrgebiet.
Meine Halbschwester hat das auch mal erwähnt das sie Arme Ritter als süßes Gericht kennt.
@@RikBouwmeester Might need an episode about this on Tasting History.
I for one thought that french toast is just that, a french invention.
@@Franky_Sthein I'll suggest it to Max!
French toast is my favorite food of all time. I don’t know why, but I could ALWAYS go for a big gooey eggy slice of carbs sugar and fat. It’s just magic. Magic food. Thanks Adam, you’ve made my day.
Coffee creamer is a great way to add tons of flavor to your custard and it’s fun to try all the different flavors.
In my house growing up we never had white bread; our all-purpose sandwich bread was challah baked in a normal rectangular loaf pan. My mom never put anything in her french toast custard except eggs and milk, and at the table we only used the "fake" syrup and it was still better than any french toast I've ever tried with white bread.
ua-cam.com/video/oCzQGhqgUk0/v-deo.html Finally it's here,.
So as a kid you used to own your own house? Damn not gonna lie but thats pretty fly. Thats like meta babysitting.
Please dont use fake Syrup that sht is a travesty. Seriously Aunt Jemima has been a fraud to me that was the biggest news during 2020 to me. You have one life, live true to you.
Ill try the Challah baked.
Im with you there! Ive tried recipes that include sugar in the custard, but its always way too sweet
Do you belong to the famous nationality?
@@PlanisGR Why do you care?
Love the video Adam! Small tip that seems to work for me, when I add cinnamon, I always add it directly to the eggs. This way it just seems to distribute better across the whole custard when you then add the cream. Much better than when you add it to the cream and it ends up floating up! Although this could well be placebo, but my own tests have lead me to begin following this. :)
If you whisk the cinnamon into the eggs first, in my experience, it seems to get stuck in the beaten egg and then, when you add the milk and vanilla, it doesn't float and stays more evenly distributed throughout the custard. Not sure if it matters, but that's what I observed.
Good to know. Worth a shot.
Yeah, I accidently stumbled upon that the last time I made French toast. It will eventually push itself out (when I make French toast it's usually 4-5 batches), but seems to stays in solution better.
French toast is one of my favorite recipes! It's no surprise Adam is able to take ot way beyond anything I could think of. Although, you absolutely must try this recipe with a pinch of cloves and dried ginger to make it taste like ginger bread. It's absolutely wonderful!
Agreed. Just straight cinnamon kind hits me as one-note. But add in a little clove, ginger, and nutmeg, and it's much improved.
For the cinammon, mix it in the eggs before adding anything else and it'll dissolve perfectly well. A little tip I love giving everyone
as an avid cinnamon enjoyer, thank you
You can also mix the cinnamon into vanilla extract (the real stuff with alcohol).
"should lubricate as well as..." oh this is going to be a wild sponsor segway
I thought the exact same thing, what is Adam searching on the Internet?
Indiana Bloomington! I will never forget the deep-fried French toast I had in 1981 at Jeremiah Sweeney‘s on East third. I haven’t made much effort at it, but all these years later I continue to be on a mission to replicate that, or find it in some restaurant. Surely this great video will help with inspiration and ideas. Excellent video as always Adam! Go Hoosiers!
Looking back french-toast's "custard" has the same ingredients as for making crepes and bread-pudding, or clafoutis. The amount, or the omission of: egg, milk, sugar, or flour varies per recipe but can be used to make any of the dishes.
People use flour in french toast?
@@BlueDragon1504 Read it again.
Guess we found France's recipe like the Italian's with pasta.
Clarification: Almost all pasta recipes are just variations on eachother
My family always soaked the bread overnight so I learnt something new today. I love it when the bread is just filled with custard but the panko seems like it would add interesting texture.
I've never loved a coating. I'm in it more for the eggy-breadness (with cinnamon and syrup) than the texture. My only occasional bow to decadence is to melt a little cheddar or American (the type not individually wrapped) shredded on top before taking out of the pan.
that sounds disgusting
@@ratmrage You sound pleasant. Sweet and savory works all the time.
@@iMasterchris Ok Christopher Niles 💀
@@ratmrage It's in the same wheelhouse as the any-bread/any-cheese/any-jelly segment of sandwich making. It's similar to the crust/filling/cheese idea behind hot apple pie with cheese.
Nice take on this dish! I enjoy mine two different ways:
1. Stale bread soaked in egg, fry in olive oil
2. Stale bread soaked in cinnamon-infused milk, then dipped and covered with egg, fried with olive oil
In both cases, sugar is sprinkled on top.
Delicious.
I'll try your take on it too! 😊
I used vanilla coffee cream as a substitute for milk when I was out of milk. Yummy!
I've been looking for a crispy french toast recipe for ages. FInally the secret is revealed to me. Thanks a ton Adam!
My family does rabanadas (Portuguese French toast, traditional for Christmas) with sourdough. It's a lot more consistent and the tougness of the sourdough crust is amazing. Just cinnamon sugar outside, good stuff.
Love how you manage to get the best techniques for simple recipes
정말 재밌는 레시피네요
맛있는 토스트 아이디어가 다 모여있어요.
만들어봐야겠어요!
Soaking the bread through overnight then finishing in the oven, is a worthwhile experience
Nothing smoother on this earth then how Adam transitions into a ad
except this time
Interesting how you use a coating to make it crispy. I usually just cook my French toast until it’s done, then crank the heat up to high and press down to form a nice sear/crust on the French toast. Similar to a steak. Gives me a really crispy crust.
Here in Poland french toast is usually a savoury dish - at the very least eggs, pepper and salt, or, if you like a bit more flavour like I do, you can add a glug of olive oil, a splash of wine (white wine is the best because it doesn't discolour the batter) and some herbs and spices
I've never seen anyone in Poland eat french toast sweet
same here in the uk, beaten egg, salt, milk is optional. i like brown sauce or ketchup on the plate with it
Interesting. My wife doesn't like French toast, and I asked why. She said she thinks it should be savory instead of sweet. I never knew there was a savory version.
Wooh! I was just looking for something to make for brunch! Just in time!!
this seems like the best french toast recipe I've ever seen, definitely gonna give it a try
french toast is one of my favorite breakfast treats that ive made for years, but i have never thought of puting something on the outside for crispy factor.. thats brilliant
Traditionalists from 🇫🇷 will hate me but French toast is a breakfast desert in my mind !
Cheers from San Diego California
nobody will bat an eye if you eat frenh toast for breakfast in france, they will if you use a shitty american recipe like this one tho
For those people that lives in places with lots of Chinese/Japanese gorcery (eg: vancouver), the other type of bread you can try is their Sandwich Loaf -- especially teh HongKong style Sandwich Bread loaf. (I suspect it's actually a variant of Brioche, tbh). Someone can check if the Filipino sandwich loaf is similar too.
just do with regular real bread, no brioche, no shit with egg and sugar in it, just regular bread that is stale
I've been wondering how to make this for a while. I might try this recipe one day :))
Savory french toast is also great - I used to top it with thick tomato-based pasta sauce and cheese
I have worked in cafe's ..I grew up my dad owned a cafe.. raised kids and grandkids cooking so at 65 would think I know french toast..lol..I love your videos..learn something all the time . living alone now I hadn't really felt like cooking for myself..you definitely have changed that..last night I even did a pasta recipe that sounded strange..fried pasta! I don't even really like spaghetti and sauce...but the heat of the peppers.. texture of the pasta I was blown away..loved it.. can't wait until my son comes back and we have a family dinner...he knows how to cook..same with his wife .. even gone of trips overseas for the cuisine but I'll bet you he's never seen anything like this..lol
This is so sweet ❤️
How did I not know this breadcrumb process about French toast? So yum! Thanks Adam.
adam: segway via lubrication
me: oh boy👀
I thought that was gonna lead to a different sponsor..
I was thoroughly confused when Adam said "Brioche"
I'm from Hungary, and all the brioche(s) I've ever seen were relatively small bagel-sized rolls that are glazed on top, sprinkled with sugar, and definitely not loaves 😄
Itthon általában "hamburgerzsemle" néven szokták árulni, ugyanaz a tészta, csak nem raknak a tetejére cukrot.
Ja, és bojler eladó
@@darkon4442 Azt nem értem, hogy (már bocsi a kifejezésért) mi a fészkes faszért csinálják olyan édesre az olyan bolti hamburger-zsömléket 😁
A ketchup, és némelyik mustár is manapság elég cukros/édes, és valahogy nem az igazi amikor az egész hambi édes emiatt
Ugyanitt krumpli eladó, 340Ft/kg
I needed this
I always thought the crisp was a brûlée kinda deal and never have thought about crumbs of anything
Just tried it and it was great! Thanks for making our morning
What a great follow up to last week's bread video by making a recipe that requires coating a piece of bread in bread crumbs 👍
I'm not the biggest fan of french toast being a breakfast meal on its own, I can't really function right throughout the day if I haven't had anything savory first, but thats just me. I still love french toast through.
Try just soaking toast in eggs and milk + salt
It's soooo good, and you can dip it in ketchup :)
@@dahahaka I have found Emily!
i second the milk and salt in the eggs idea.
its basically fake french fries.
What about cereal?
Try French toast sandwiches. Simply putting a sunny side up egg or pb&j in between is amazing but you can get more intricate with that
Great pointers, thank you!!!
I just love, as a fan of old food techniques and modern cooking, the concept of prepping breakfast/dinner/supper recipes the day/night before. It's a truly old fashioned, yet still modern way of doing things.
I remember my mother's French toast, it was perfectly crunchy. Thanks for this!
Hi Marilyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I just came here for the white wine, but i stay for the sponsor transitions
You explained the butter process so well. Ghee, thanks for clarifying.
Tried this for the first time today after craving some good breakfast food and all my typical spots being closed.
I picked up a fresh loaf of French Bread from a local bakery because they didn't have brioche.
This definitely exceeded my expectations! The crunch from the panko is a great texture addition for a comparative low amount of effort. I'll make this again!
Just made this bread crumb version, 10/10 delicious. Although I didn't clearify the butter and it got burnt pretty fast. Does much affect the taste tho, just not as pretty. If anything the browned butter taste better
After the Coach Greg interview on the podcast, I thought this French toast recipe would look much different. Lol
Brioche in the toaster before the soak in the custard will provide the crunchie texture. Never fails.
Was literally gonna make my first own french toast tomorrow. Thanks
ive been a chef for 12 years, i have actually never seen or heard of using this method on french toast, i guess it's just not used here, awesome though!
would you consider the butter he used to be legitimate clarified butter, or ghee?
@@dpclerks09 You tend to cook the butter longer to make ghee but in my experience both work great and there's really not that much difference
@@BruceCruce I was just curious because he mentions the smell of caramel, which makes me think that some of the milk solids browned, and he doesn't skim them off throughout, or scrape the bottom of the pan, which is how I was taught.
@@dpclerks09 Ye your not wrong at all, that smell is part of the process. He must be partly there, but i don't think 10 mins is quite enough to remove all the moisture which is the other part of the process to actually make full blown ghee. But sure he's probably somewhere in between, the temperature plays a big part to so it's a little hard to judge by just looking on the video!
Hi
hi
hi
This sounds scrumptious!
I just made these for my family and I have to advise against anyone thinking of making them, less you plan on only making these for the rest of time. Thanks for the recipe my family can never have normal French toast ever again.
Looks awesome
this looks so good
that looks so delicious adam
my dad always loved day old baguettes, soaked overnight in custard. your video brought back a nice memory for me....thank you
Those look so good!
This is awesome, I made a lot of French toast yesterday and experimented with each batch in a way that reminded me of Adam’s methods then I went to check to see if Adam had already made a video on this, which he hadn’t… because he was going to post it hours later 😅
You really should try something called "Rabanadas" a portguese desert, one of the most amazing things I have ever eaten. In portugal we eat it in christmas!
3:28 he had me on the first half, not gonna lie.
I'm definitely trying the panko on the outside. The only thing I'd add to your recipe would be freshly grated nutmeg in the custard and on the cream. It adds a complexity to diary that you can't get without it.
The crunchy coating is a great idea.
Wow, this is really yummy. I've always been a big fan of yours, thanks for the great videos, keep it up!
My ideal french toast is super thick french toast (1.5 inches) made with brioche/challah soaked through but not soggy that's crunchy on the outside and mostly soft and custardy on the inside. I'm definitely going to have to try panko as it's not usually as crunchy as I'd like it
just made french toast yesterday lol- may have to try some of these tips for my next batch
My favorite bread to use for french toast is the thick cut cinnamon swirl bread, like the Pepperidge Farm stuff. I don't do the bread crumb topping most and I hadn't thought to dry out the bread ahead f time, but man French Toast is one of my favorite breakfasts to make ever!
Genius! Finally I can have both a super gooey center AND a crispy outside! ♥
Thank Adam, I think i
I make very good french toast, but I always learn something from your videos!!!
Standard whipped cream recipe is 1 cup cream 1/4 cup sugar. I replace the sugar with dark maple syrup. It's good on French toast or dessert like pumpkin or apple pie
Man I’ve always wanted crispy French toast but never knew how. I’ll have to try this. Thanks Adam!
for some reason, seeing this recipe be practically identical to how I make french toast at home is super validating. very easy, very tasty with pretty much any bread that's strong enough to take the egg mixture. maybe even bagels..?
the batter fitting perfect in that plate looked amazing - 10/10
Just made this for breakfast absolutely unreal
It’s as if Adam always knows what I am craving!!!
Love the maple syrup continuity from pancakes
Look delicious.
I went to boarding school in Zimbabwe and French toast was about the only meal we were given that was the best I've had. They must have deep fried them, slathered them with syrup and into the oven. They stayed crisp and swam in a hot pool of syrup... Yum.
Love the panko coating. My favorite style of french toast is a hearty bread like a baguette sliced thick and soaked overnight in the custard. Actually, my favorite "French Toast" is French Toast Casserole which is really a lot closer to a bread pudding but man is it good.
Have you ever made your casserole savory rather than sweet? I just posted up above, it's great comfort food.
@@chezmoi42 I have not but it's been on my list of things to do.
Adam, I made this and included the cinnamon and also, nutmeg. I went without the whipped cream. Instead I mixed some cream cheese and powdered sugar. Pinko! Whatever made you think of that one? Fabulous. Thanks for this one.
Thanks for the video
I used to coat my french toast in Rice Krispies or Cap'n Crunch for extra sweetness with my crunch 😋
Love ANY kind of french toast. My cinnamon never burns.
Adam it's getting to the point where I'm watching your videos almost as much for the recipe as I am to see how you segue into your sponsor.. "lubricate my internet experience" gold Jerry gold
I never knew you could coat the toast like that... it totally makes sense but I've never seen or heard of it being done. My french toast game just leveled up.