Hello! This is Chef John from foodwishes.com and today we’re doing French toast. That’s right French toast. Why, because people don’t make it right. They don’t make it like the restaurant. Let me show you the secret here.
We’re not going to just dip right and beat an egg and fry it. So, that’s what most people think French toast is. We’re making a butter first. We’re making a sort of a custard.
So, I got two eggs, half a cup of milk. All the ingredients are below on the post obviously. So some milk, some eggs, we’re going to put some vanilla about a teaspoon or maybe a half a teaspoon to taste. A little salt, surprise, okay a quarter teaspoon of salt, a little shake of cinnamon and a little shake of all-spice okay, now if you want to put some different flavorings, you know what you like.
I’m going to beat that together, so basically I have like a little simple egg, milk butter/custard. What we are going to do is we are going to slice our bread and soak it in that custard and then you’re going to see what happens.
Now, I’m using beautiful wheat whole grain French bread here. I figure if I’m going to fry this in butter and top with maple syrup I better use whole grain. We’re going to take six in about inch thick slices and we’re going to put it in that milk and egg mixture. Alright and you’re going to believe this, but it’s going to soak all that milk, egg mixture which is longer to say that butter, so I’m going to keep calling it a butter. And the secret is to get 100% total saturation. It’s really like sponges by the way, that’s a day old bread always a good idea. Fresh bread just won’t soak up as much butter or custard. So believe it or not, you let that sit and it will soak up all that stuff. Preheat your oven to 400, why? Just do it. You’ll see. All right in a pan with a couple tablespoons of butter, we’re going to brown these very lightly, golden brown okay because these are going to go in the oven to finish. That is the real secret.
So, what we’re doing here is we’re just giving it some color. Look at that. Man that sounds good. So, we’re just going just sauté that for maybe three minutes per side just to kind of seal it.
All right flip them over, do the same thing to the other side. Now, when those are beautiful and golden, we’re going to transfer those to a baking sheet. Actually technically that is a half sheet pan, we are going to throw then into our oven for 12-15 minutes. Now, what’s going to happen is that egg custard/butter/egg milk mixture is going to cook. It’s going to be like, it’s going to actually soufflé they call it. The egg is going to kind of pop up, it’s going to be beautiful and just soft and just moist and delicious inside. The outside is crisp. The inside is just so incredibly creamy and delicious. You’ve never had French toast like this if you’ve just been frying it. I continue the visual torture here with drizzling slow in maple syrup.
By the way, you restaurants, can you stop putting powdered sugar on my French toast? I don’t need powdered sugar. They’re not doughnuts. Okay.
Anyway that’s French toast. I hope you give it a try, the secret is the custard, let the bread soak a little while, make sure it’s a hundred percent saturated and then fry it, bake it, you’re going to love it.
Go to the site if you’re not already there, read the post and most of all enjoy!
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