If you liked this video, check out my process for GOAT Pakcakes next: ua-cam.com/video/4QcK3MXl9sg/v-deo.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 UA-cam 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 UA-camr 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.
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. 👍👍
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.
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.
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
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!
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
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
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.
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.
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 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, 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.
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.
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.
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!
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.
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.
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
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!
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!
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’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.
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! 😃
This looks really really really good! But it's technically French Toast (as in made in France). They use stale baguettes for the bread and call it pain perdue (left over bread I think). They also don't use maple syrup. However I sure do like my maple syrup. I'll have to give this a try.
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*.
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 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 a Frangelico and Grand Marnier cream filled challah French toast for breakfast on a camping trip. It was a 5 mile ski into the backcountry in the dark the night before. The lcd on my thermometer froze @ -25F.
Ive been making french toast with challah since i live in israel and we have it available basically all the time, my gf is a huge fan of french toast but in her homecounrty of australia i had to substitute it for brioche and while still yummy (its frech toast after all) it just never hit the same. I feel validated watching this video!😂
Now I want to see the best version of the syrup. I have a buddy that his mom just will not give up her secret and I have yet to be able to perfect it. I know it is some kind of brown butter mixed in but beyond that nada. So I need a good version of that Bri....like stat!
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.
Kroger sells challah bread. I can’t wait to make this ☺️ I made this before from a UA-cam recipe but they said to soak for 30 mins and it was too soggy. Can’t wait to make your version.
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?
My husband, who believes the frozen French toast that comes in a box is the epitome of culinary perfection, just gobbled up three of these slices. I didn’t say anything so I wouldn’t spook him, but I’m pretty confident frozen will now be a thing of the past at our house 😂
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.
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 cant find fresh challah in my town. I cheat and use a cinnamon brioche bread and make a custard with little to no sugar (the cinnamon bread is loaded with sugar) and it turns out amazing. My wifes favorite brunch item.
Oh that looks amazing! This reminds me a lot of my go-to French Toast recipe, which is from America's Test Kitchen - many elements in common. Yours seems a little less fussy tho, so I'm definitely going to try it out. Time to get some Challah! Also, that whipped butter is such a pro move. Nothing I hate more than a solid lump of cold butter at a restaurant.
My family is Greek-American and our tsoureki visually seems like it could be a good sub for challah. Are they structurally similar, or is tsoureki more similar to brioche in structure?
I know it's super random, but I recognized the Whole Foods in the picture is my old neighbourhood Whole Foods - 3997 Hwy 7, Unionville, Ontario, Canada 😀
NOTE! I have tried this recipe a few times. I've used brioche bread due to availability. IF USING BRIOCHE, it's not just about soaking for a shorter amount of time - Absolutely you must cut at least 2 inches thick. Then it will turn out wonderful!
Did you try broiling vs pan searing? Just curious the difference. I like to broil mine on highest rack setting. And your GOAT pancakes are amazing! Even the frozen leftovers. Just had some tonight for dessert with macerated strawberries and whipped cream (strawberry shortcake).
I really like my Made in skillet. I also love French toast but sadly I am the only one in my household that does so I only get to have it at a restaurant or if we order food in.
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
As an American, I've made his banana bread which wasn't too sweet to me. Curious if you've made that and what you thought. Claire Saffitz recipes tend to be less sweet and people in my life who prefer a lower level of sweet tend to like her recipes. I think Helen Rennie also has some less sweet dessert recipes, if you're interested. :)
The notion that Euros don't eat sweet things is ridiculous. Nearly every major dessert in the world has origins in Europe, with France, Germany and Italy leading the way. The Brits aren't far behind either, sticky toffee pudding is ridiculously sweet.
I'm going to have to try your custard recipe this weekend! Basically the same as mine just I use milk instead of half and half. I let my challah soak all the way though - GIMME DAT SOAK THROUGH. Then again I think my challah loaves I buy might be bigger than yours so it probably evens the playing field :)
Glen & Friends has one, if you can meet step 1. Step 1: Have access to maple trees you can drill holes in. Wait for the end of winter, when the snow melts on a bright sunny day but re-freezes at night. If this isn't for you, it's best to buy the syrup at the store.
2. Then boil the sap you collect from the maple tree for a long time until it turns into syrup. Depending on the sugar content of the sap, it can take anywhere from 20 to 100 gallons of sap to make one gallon of syrup.
For us Australians half and half does not exist we have to make that ourselves at home for your recipe of 450 g half and half it's 225g full cream milk and 250g thickened cream
If you liked this video, check out my process for GOAT Pakcakes next: ua-cam.com/video/4QcK3MXl9sg/v-deo.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
No other UA-cam 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 UA-camr 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.
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
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. 👍👍
Last Christmas I made French toast with leftover Pannetone. It was amazing.
I do that too! Delicious.
that sounds insane!
i audibly yelled "oh my godddd" when you flipped the toast at 6:31. Will be making this weekend thx
I have grown to become a savory breakfast person but French toast and blueberry pancakes have my heart. I have to try these!
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.
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.
Just tried this recipe. Wow! Never had French toast with a substantial bite. Thanks Brian.
Love this and love these GOAT recipes. Thank you!
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
This looks amazing. 🤩Thanks for breaking down the different soak times!
Brian, my kids and I followed this recipe to the letter, and the results were excellent. Thank you for sharing!
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.
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!
Your pancakes DEFINITELY are the GOAT, hands down!
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
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
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.
Sssooooo good! We made the bread yesterday and the French toast today! Thanks Bri!
Salt is definitely a key ingredient a lot of ppl don’t use in 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.
This is the video I have been waiting for! 🎉🎉😊.
I’m just waiting for the biscuits and gravy video next.
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 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).
I just made these last night. Epic amazing. Texas toast was fabulous
The Pre Toast makes a lot of sense! Thanks Bri! 😊
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.
Fantastic! This is the best French toast I have ever eaten! Thank you!!!
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.
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.
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!
This just may surpass the Alton Brown recipe I've been using for a decade. This looks bomb!!
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!
love your videos and the effort you put into them.
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.
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.
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
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!
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 .
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!
It took me 2 minutes on each side to realize that "sick as hell" was a good thing!
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 freaking love his reaction comment at the end. 😂😂😂
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.
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 make homemade einkorn challah, slice and freeze because I adore french toast!
Brian, you can't do this to me. I haven't had breakfast and I don't have these ingredients near me.
This looks really really really good! But it's technically French Toast (as in made in France). They use stale baguettes for the bread and call it pain perdue (left over bread I think). They also don't use maple syrup.
However I sure do like my maple syrup. I'll have to give this a try.
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*.
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.
Hey. Try to do it in salty way with cheese and use some panko on top before frying.
I like my French Toast made with a baguette. I like the texture of the crust.
Finally! I have been waiting since your Facebook story teaser.
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!
Been using nutmeg in my custard as well, I will be definitely trying your custard recipe. Thanks for this banger!
I made a Frangelico and Grand Marnier cream filled challah French toast for breakfast on a camping trip. It was a 5 mile
ski into the backcountry in the dark the night before. The lcd on my thermometer froze @ -25F.
Ive been making french toast with challah since i live in israel and we have it available basically all the time, my gf is a huge fan of french toast but in her homecounrty of australia i had to substitute it for brioche and while still yummy (its frech toast after all) it just never hit the same. I feel validated watching this video!😂
Just making French toast for breakfast and this video popped up.
Now I want to see the best version of the syrup. I have a buddy that his mom just will not give up her secret and I have yet to be able to perfect it. I know it is some kind of brown butter mixed in but beyond that nada. So I need a good version of that Bri....like stat!
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.
Kroger sells challah bread. I can’t wait to make this ☺️ I made this before from a UA-cam recipe but they said to soak for 30 mins and it was too soggy. Can’t wait to make your version.
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?
I appreciate your humour
I can’t wait to try this, your pancakes are amazing! Does this mean we’ll get waffles soon?
My husband, who believes the frozen French toast that comes in a box is the epitome of culinary perfection, just gobbled up three of these slices. I didn’t say anything so I wouldn’t spook him, but I’m pretty confident frozen will now be a thing of the past at our house 😂
Do you do the bread drying method for ALL the types of bread? I plan on trying this with Texas Toast...
This is the GOAFT
I like sourdough bread for French toast. Great texture.
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.
Now I want to make the Texas toast version and pop it in a waffle iron to cook.
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.
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.
Just a note - make sure that the maple syrup REAL and warm.
I cant find fresh challah in my town. I cheat and use a cinnamon brioche bread and make a custard with little to no sugar (the cinnamon bread is loaded with sugar) and it turns out amazing. My wifes favorite brunch item.
Poor Lauren must have been crying while editing this; that challah French toast looks amazing 😋🍽️
Oh that looks amazing! This reminds me a lot of my go-to French Toast recipe, which is from America's Test Kitchen - many elements in common. Yours seems a little less fussy tho, so I'm definitely going to try it out. Time to get some Challah! Also, that whipped butter is such a pro move. Nothing I hate more than a solid lump of cold butter at a restaurant.
Crème brute' french toast is the absolute best!
Great video!🙏
My family is Greek-American and our tsoureki visually seems like it could be a good sub for challah. Are they structurally similar, or is tsoureki more similar to brioche in structure?
I know it's super random, but I recognized the Whole Foods in the picture is my old neighbourhood Whole Foods - 3997 Hwy 7, Unionville, Ontario, Canada 😀
NOTE! I have tried this recipe a few times. I've used brioche bread due to availability. IF USING BRIOCHE, it's not just about soaking for a shorter amount of time - Absolutely you must cut at least 2 inches thick. Then it will turn out wonderful!
Did you try broiling vs pan searing? Just curious the difference. I like to broil mine on highest rack setting.
And your GOAT pancakes are amazing! Even the frozen leftovers. Just had some tonight for dessert with macerated strawberries and whipped cream (strawberry shortcake).
Broiling was finicky and took too long, thanks for trying the pancakes!
I really like my Made in skillet. I also love French toast but sadly I am the only one in my household that does so I only get to have it at a restaurant or if we order food in.
Another banger as usual
I gave up on making french toast because it continues to be soggy, as you mentioned. I will take your suggestion to dry out the bread.
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
We Americans like our sweet foods pretty sweet. You can reduce the sugar in mose cases to fit your taste
As an American, I've made his banana bread which wasn't too sweet to me. Curious if you've made that and what you thought.
Claire Saffitz recipes tend to be less sweet and people in my life who prefer a lower level of sweet tend to like her recipes. I think Helen Rennie also has some less sweet dessert recipes, if you're interested. :)
Americans call dessert 'breakfast' so it's intended
The notion that Euros don't eat sweet things is ridiculous. Nearly every major dessert in the world has origins in Europe, with France, Germany and Italy leading the way. The Brits aren't far behind either, sticky toffee pudding is ridiculously sweet.
Agree!
I live in Japan and most Japanese home cooks will reduce the sugar in American sweet recipes by a 1/3 or 1/2. They are _just too sweet_ .
If I am cooking this for a crew (5 people) can I hold the toast in a low oven while I cook all the slices?
French Toast > Pancakes > Waffles
looks DELICIOUS
I'm going to have to try your custard recipe this weekend! Basically the same as mine just I use milk instead of half and half. I let my challah soak all the way though - GIMME DAT SOAK THROUGH. Then again I think my challah loaves I buy might be bigger than yours so it probably evens the playing field :)
Maple syrup recipe next??
Glen & Friends has one, if you can meet step 1.
Step 1: Have access to maple trees you can drill holes in. Wait for the end of winter, when the snow melts on a bright sunny day but re-freezes at night.
If this isn't for you, it's best to buy the syrup at the store.
2. Then boil the sap you collect from the maple tree for a long time until it turns into syrup. Depending on the sugar content of the sap, it can take anywhere from 20 to 100 gallons of sap to make one gallon of syrup.
I’ll test it but nothing has beat crème brûlée French toast.
I found your sandwich bread recipe is a solid French toast option if you cut it thicker
Can't wait to try!
Damn these look bomb
There's this place in Denver Airport that deep fries soaked brioche, it's 🔥
For us Australians half and half does not exist we have to make that ourselves at home for your recipe of 450 g half and half it's 225g full cream milk and 250g thickened cream