The Easy French Toast Guide (3 Ways)

we've all heard the classic argument pancakes versus waffles but people we forgot about one important candidate french toast [Music] okay so today we're making french toast but not just any french toast we're not just gonna make one french toast like that no we're gonna do much more than that i feel like i broke my neck when i did that we're gonna make three different iterations we're gonna make a classic french toast a baked french toast and finally an ultra special french toast which i will describe later in the video now this is a beautiful example about how technique affects everything we have three recipes with nearly identical ingredients and yet completely different outcomes texturally flavor experience wise so let's do this right and make this shall we all right we got three toasts of the french variety to be making here but i'd like to post one specific and important point first that is what kind of bread are you going to use often times people might answer what they've got on hand but i'd venture to say that it's worth making a trip to pick up the optimal choice to me a nice brioche or holla proves to be the best choice for any french toast due to its superior flavor and ability to absorb moisture but you guys never listen to me so whatever you can also get creative and use something like a bunch of croissants or you can use literally any other bread like sourdough or loaf pan white bread you get the point anyway let's talk a classic french toast first very easy and fast in a medium sized bowl add three whole eggs and two egg yolks along with one teaspoon or three grams of ground cinnamon half a teaspoon or three grams of fine sea salt one and a half tablespoons or 23 grams of light brown sugar and a little pinch of fresh grated nutmeg whisk all that together until thoroughly combined then whisk in half a cup or 120 milliliters of heavy cream and three quarters of a cup or 180 milliliters of whole milk that's your custard now separately pick out your bread holler or brioche is good for this particular recipe and of course much better if you slice it yourself so that each slice is about three quarters of an inch thick once you've got eight to ten slices dunk your slices in the custard and let them sit for a few seconds to soak up the liquid separately in a large pan heat it over medium heat grease that up with some unsalted butter then once that's hot and bubbling lay in two slices of your soaked bread let that cook in toast for about three minutes or until you get a nice brown crust you can also add additional butter at this point if you wish then flip and repeat on the other side from there just transfer your finished pieces to a plate and repeat with the rest and obviously to serve this is pretty straightforward you add a nice pad of butter on top hit it with some maple syrup and you're ready to roll now let us taste test before moving on this is the ultra easy super traditional you know take the bread yep and you put it in the pan and then that's it very simple this is typically done with the old bread hence the classic name i believe it's pronounced which sounds like pample mu you know that you made a proper custard that soaked properly when it makes this noise you understand okay it's nice and soft you hardly put any weight at all and the knife goes right through custardy this is a classic this tastes like a complete classic but with the brioche or or holla you want to do holla it's just perfect it's got the crunch on the outside it's got the custardy smooth melt in your mouth inside it's sweet it's got a little bit of saltiness it's fragrant it's spiced this is my ideal classic french toast we're gonna go make the other one now next up we have a very special baked croissant french toast the custard for this is very similar in a bowl add five whole eggs one teaspoon or six grams of fine sea salt two teaspoons or six grams of ground cinnamon a quarter cup or 62 grams of brown sugar a pinch of fresh grated nutmeg 1 tablespoon or 14 grams of vanilla extract whisk it together until thoroughly combined and finally whisk in 2 cups or 480 milliliters of whole milk now separately in a small saucepan you're gonna add half a cup or 115 grams of unsalted butter melt that over medium heat until completely melted then add 1 cup or 218 grams of packed brown sugar whisk all that together continue heating until it begins to simmer and some of the sugar has dissolved and you get a homogeneous paste spread that on the bottom of a greased 9x12 baking dish then snag yourself about eight to ten good croissants or bake them yourself using my guide of course slice them all in half i mean look at that structure by the way shout out to magnul bakery in houston for these croissants they were incredible and it's one of the first times that i've actually bought croissants out in a while and it's just very amazed by the work they're doing there layer in and arrange your croissants into a baking dish make them look nice when layered by the way they'll just like throw them all in there and they look sloppy all right papa's gonna be matte pour all of your custard over your croissants and cover that with foil and let it sit for about 25 to 30 minutes to soak or you can let it sit overnight in the fridge once you're ready to bake pop it into an oven set to 350 degrees fahrenheit or 175 celsius with the foil on for 30 minutes then uncover your dish and bake an additional 15 minutes or until the tops are crisp and the custard is cooked then pull it out of the oven let it cool slightly for 10 minutes and dust the tops with powdered sugar it's a beautiful sight like snowing on beautiful mountainous peaks of buttery quiffy deliciousness now hit that with some fresh fruit of choice cut out some nice even squares and plate it up with an optional drizzle of maple syrup now i think you know how this taste test is probably going to go okay so this beautiful little concoction is essentially a french toast casserole but my friends with a beautiful lovely butter so one thing i would note about this french toast croissant casserole is the croissant is listen you understand whippy at the top nice and flaky still the bottom has some fat caramel so we got caramel syrup we might i did something because wow this is uh this might be one of the best french toast things i've ever made in my life this is like the filet mignon of french toast it melts in your mouth it's silky smooth on the inside but you can still detect those sort of like flaky layers of the croissant but each layer is custardy smooth perfection i don't know man i don't know that i could ever have french toast any other way without knowing that this exists long story short this will change your life hmm it's like melting but i can also bite it doesn't this heavenly bite now we could have stuck with two french toasts but no no no we need to add one last special one nutella stuffed churro style french toast it's a mouthful in both senses of the term mouthful first thing make a simple cinnamon sugar by whisking together three quarters of a cup or 175 grams of granulated sugar with two teaspoons or six grams of ground cinnamon till thoroughly combined uh don't inhale that though not a good idea so you're gonna use the same exact custard as the regular french toast at the beginning but this time you're specifically going to use brioche bread and you're gonna cut that bread into one and a half inch thick slices yes the thickest slice of bread you ever did see then using a knife cut a two inch slit at the bottom making sure to drive your knife about 70 of the way into the bread wiggling it around to create a little pocket on the inside then slip a piping bag full of nutella or any filling of choice really you could use anything even a lemon curd fill it up with nutella but not too much you don't want it to be like bloated and ready to pop just enough to fill it then just like before soak your bread in the custard pop it in a hot pan that has enough butter to coat the bottom and let it toast for three minutes flip and repeat on the other side now once your bread is toasted immediately toss it in your cinnamon sugar while it's still hot so that the sugar sticks coat every single side and edge then just put that huge caloric rich decadent feller on a plate optionally top it with some whipped cream and a healthy drizzle of maple syrup should you desire that oh and don't forget to take a look on the inside i mean you gotta make sure that that thang is thanging now let us commence on one final taste test that's a why does it look like that i like nutella stuffed things you know a donut for example a donut stuffed with nutella's great this almost is reminiscent of that it's it almost has a fried feeling to it especially with it being dusted in cinnamon sugar it's like a churro it's stuffed with nutella feels so right we just keep going up we don't stop we take it a step above everybody else almost said that's about better because this feels like about better feels like better french toast this this takes almost no extra time this is such a hearty bite of french toast it's it's still it's still got structure to it but again you have that classic soft custardy inside you bite through it there's crunch on the crust from the sugar and then the inside oozes with sweet chocolatey and nutella you go to the best brunch place in town for something like this but you saw how simple it was you know you want this and you know that you need it you want to know what else is square moist and steamy hot b-roll [Music] we're guys and that is it so we made french toast three different ways that were arguably great in their own way i don't know that i would say one is better than the other although experientially i did enjoy probably the croissant or the stuffed one the most but you know maybe you don't always want something that intense and that rich in that much so then you would offer the classic in that case i hope this is a good lesson for you not just in the world of french toast but like i said before in the world of technique and how important that affects stuff it is this heart and soul of everything if you don't have technique you have truly nothing or well maybe you know the point is it's important but anyway with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time this is why are you covering your face [Music] are you serious right now why is everyone farting in here right now i'm trying to eat this french toast i can't focus on this because they're too focused on the fart back there who farted now both of you deeply inhale [Music] now [Music] you

Channel: Joshua Weissman

Views: 3,204,522

Keywords: french toast, french toast recipe, easy french toast, homemade french toast, stuffed french toast, simple french toast, cinnamon french toast, nutella recipe, breakfast recipe, breakfast recipe not pancakes, sweet breakfast, easy breakfast recipes, croissant recipe, leftover bread recipe, leftover croissant recipe, what to do with leftover bread, croissant french toast, joshua weissman, sat bawl pro, youtube recipes, youtube cooking series, how to make french toast, toast

Id: Y6vsj5GHyt8

Length: 9min 53sec (593 seconds)

Published: Wed Nov 11 2020